Vegetable pan with beef

Ingredients for 4 servings:

• 400 g lean beef
• 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 soy sprouts or bamboo shoots (or both)
• 2 cups rice (Basmati)
• 1 garlic clove(s)
• 1 piece(s) ginger
• Coriander leaves or alternatively parsley
• 1 chili pepper(s)

Instructions

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

Asian, delicious and quick to make

Rinse the meat, dry it, and cut it into thin strips (I use beef roulades for this; they’re lean and already sliced ​​thinly; just cut them into strips). Mix the soy sauce with 4 tablespoons of oil and the cornstarch, season with sugar, salt, and pepper, and marinate the meat for at least 30 minutes. Meanwhile, clean and wash the vegetables, drain the soy or bamboo shoots, and bring the rice to a boil with one and a half times the amount of water. Turn off the stovetop and let it simmer. Slice the spring onions into rings, the leek into strips, and slice the carrots and mushrooms. Quarter the bell peppers, remove the seeds, and cut into pieces. Halve the chili pepper, remove the seeds (leave them in if you like it hotter), and chop finely. Finely slice the garlic, peel the ginger, and chop the coriander. Remove the meat from the marinade and fry briefly but quickly in hot oil, remove and set aside. Gradually add the vegetables to the pan and stir-fry. Add the remaining marinade and simmer over low heat for about 6-7 minutes. Return the meat to the pan and season with grated ginger and coriander. Serve with rice.