Quick Asian beef stir-fry with vegetables

Ingredients for 2 servings:

• 80 ml soy sauce
• 1 tbsp honey
• 1 clove(s) garlic, finely chopped
• 1 small piece(s) of ginger
• 250 g beef
• 2 tsp coconut oil
• 300 g green beans
• 1 pinch of chili flakes
• 1 tsp, heaped cornstarch
• 250 g rice
• e.g. sesame

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Grate the ginger. Mix a marinade of soy sauce, 1 teaspoon of coconut oil, honey, garlic, and grated ginger. Cut the beef into strips and mix with the marinade in a sealable bowl. Refrigerate until ready to use. A brief marinade is sufficient. Prepare the rice according to the package instructions. Cook the beans for about 8 minutes, until they are still firm to the bite. Drain and set aside. While the rice is cooking, heat a pan over medium heat. Pour the marinade into a mug and fry the meat in the pan with 1 teaspoon of coconut oil for about 3 minutes. Add the starch to the marinade, mix well, and then add it to the pan with the beans and chili flakes. Bring to a boil briefly. Sprinkle with sesame seeds and serve with the rice. Recipe notes: I usually use minute schnitzel; you definitely don’t need a fillet. The meat becomes, and stays, quite juicy thanks to the marinade. Beans go best in my opinion, but fresh asparagus or broccoli also go very well.