Vegetable pan with beef

Ingredients for 4 servings:

• 400 g lean beef from the leg
• 4 tbsp soy sauce
• 8 tbsp oil
• 1 tbsp, leveled cornstarch
• 1 tsp sugar
• salt and pepper
• 1 bunch of spring onions
• 1 stalk(s) leek
• 100 g mushrooms
• 2 carrots
• 2 bell peppers, red and green
• 100 g peas, frozen
• 150 g soy sprouts, fresh or from a jar
• 250 g rice
• Ginger
• coriander
• 1 chili

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Cut the meat into thin, bite-sized slices. Mix soy sauce with 4 tablespoons of oil and the cornstarch, season with sugar, salt, and pepper, and marinate the meat slices for at least 30 minutes. Chop the vegetables: spring onions into rings, leeks into wide strips, mushrooms into slices, carrots into sticks, and bell peppers into chunks. Deseed and finely chop the chili pepper. Prepare the rice as usual. Remove the meat from the marinade, drain well, and brown vigorously in the oil. Remove from the pan and keep warm. Pour the marinade into the pan, bring to a boil, add all the vegetables, and cook for 6-7 minutes. Add the meat and heat through. Season with ginger and coriander and season again to taste. Serve with rice.