Vegetable pan with beef

Ingredients for 4 servings:

• 400 g lean beef
• 4 tbsp soy sauce
• 8 tbsp oil (rapeseed oil)
• 1 tbsp cornstarch
• 1 tsp sugar
• salt and pepper
• 1 bunch of spring onions
• 1 leek
• 100 g mushrooms
• 2 carrots
• 1 red bell pepper(s)
• 100 g peas (frozen)
• 150 g soy sprouts (jar)
• Ginger
• coriander
• 250 g rice (long grain rice)

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Rinse the meat with cold water, pat dry, and cut into thin, bite-sized pieces. Mix soy sauce with 4 tablespoons of oil and starch, season with sugar, salt, and pepper, and marinate the meat for 30 minutes. Meanwhile, clean and wash the vegetables. Cut the spring onions into rings, the leeks into strips, the mushrooms into slices, and the carrots into sticks. Quarter the bell pepper, remove the seeds, and dice. Drain the peas and bean sprouts. Prepare the rice according to the package instructions. Remove the meat from the marinade and drain. Brown vigorously in the remaining oil, then remove from the pan (wok). Pour the marinade into the pan, add the vegetables, and cook for about 10 minutes. Add the meat and heat gently for a few minutes. Season with salt, pepper, freshly grated ginger, and coriander. Serve with rice.