Marinated Beef Rump Steak with Vegetables

Wash the beef steak, pat dry with kitchen paper, clean if necessary and cut into strips. Peel the garlic cloves and ginger and press through the garlic press to the meat strips. Add thin soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and rice wine (1 tbsp) and mix everything together well. Marinate the marinated beef strips for approx. 50 - 60 minutes. Mix / mix again from time to time. Clean and wash the peppers and cut into small diamonds. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Clean and wash the spring onions and cut diagonally into rings. Shitake mushrooms remove the stem, clean with kitchen paper and quarter. Heat rapeseed oil (1 tbsp) in the wok and fry / stir-fry half of the beef steak strips and remove from the wok. Add rapeseed oil (1 tbsp) and fry / stir-fry the rest of the meat and remove from the wok. Pour rapeseed oil (1 tbsp) into the wok, add the vegetables (carrot blossoms, bell peppers, spring onion rings and shitake mushrooms) one after the other and stir-fry. Deglaze with rice wine (1 tbsp), sweet soy sauce (1 tbsp) and thin soy sauce (1 tbsp) and simmer / simmer for 4 - 5 minutes. Stir it again and again. Add / fold in the meat. Add coriander and season with sambal manis (½ teaspoon). Let everything simmer for another 5–6 minutes. The liquid should reduce a bit. Serve marinated beef steak with vegetables, garnished with parsley.