Nicky's beef strips from the wok

Ingredients for 4 servings:

• 2 garlic cloves
• 40 g fresh ginger
• 1 red pepper
• 500 g beef, shredded
• 5 tbsp soy sauce (teriyaki sauce)
• 500 g carrot(s)
• 1 bunch of spring onions
• 3 tbsp oil
• 150 ml vegetable stock
• salt and pepper
• cornstarch or sauce thickener if required

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the garlic, thinly peel the ginger, and finely chop both. Cut the chili pepper into thin rings with the seeds (or without the seeds if it’s too spicy). Mix the garlic, ginger, and chili pepper with the shredded meat and teriyaki sauce (soy sauce), cover, and set aside. Peel the carrots, halve them lengthwise, and slice diagonally into 1/2 cm thick slices. Trim the spring onions, and cut the white and light green parts into 3 cm long pieces. Heat 1 tablespoon of oil in a wok and stir-fry the carrots over medium heat for about 3 minutes until al dente. Add the spring onions, stir-fry for 2 minutes, and then remove. Add 1 tablespoon of oil to the wok and stir-fry half of the meat for about 3-4 minutes. Remove and keep warm if possible. Add the remaining oil to the wok and stir-fry the remaining meat in the same way. Add the cooked meat, carrots, and spring onions to the wok. Add the vegetable stock and bring to a boil. Then season with salt and pepper. Thicken the sauce slightly with cornstarch or a sauce thickener, if desired. Serve with basmati rice.