Thai meat

Ingredients for 2 servings:

• 200 g turkey breast fillet(s) or beef or pork fillet
• 1 tsp cornstarch
• some spring onions
• 2 carrots
• 2 stalk(s) Celery
• 2 garlic cloves
• 2 tbsp tomato ketchup, hot
• 2 tbsp soy sauce, dark
• 1 tsp sambal oelek
• 250 ml water
• 25 g cashew nuts
• 2 tbsp oil for frying
• ½ cube of stock if needed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with cashew nuts

Pat the meat dry, cut into thin slices, and toss with cornstarch. Wash and trim the vegetables. Slice the spring onions into rings and the carrots into strips (about the size of two matchsticks). Slice the celery diagonally. Peel and chop the garlic. Mix the tomato ketchup, soy sauce, and sambal oelek with 250 ml of water. First, heat a wok or pan, then the oil, and fry the meat for 2-3 minutes. Add the vegetables, garlic, and, if desired, 1/2 a stock cube, and stir-fry for 3 minutes. Pour in the ketchup mixture and bring to a boil briefly. Thicken a little more with cornstarch, if desired. Finally, stir in the cashew nuts. Serve with basmati rice as a side dish.