John Myers
Ingredients for 4 servings:
- 400 g beef, from the rump
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tsp chili powder
- 2 ½ tbsp wok oil
- ½ stalk(s) leek
- 20 sugar snap peas
- 10 shiitake mushrooms
- 4 stalk(s) asparagus, green
- 1 bell pepper(s), red
- 1 small zucchini
- 1 can coconut milk
- 2 ½ tbsp peanut butter
- 1 ½ tsp chili paste
- 100 g cashew nuts
- 1 bowl of mung bean sprouts
- 4 kaffir lime leaves
- 4 stalks of coriander, finely chopped
- ½ tsp ginger, freshly grated
- 200 g basmati rice
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes
Cut the beef into bite-sized pieces and marinate in a bowl with soy sauce, sesame oil, and chili powder for at least one hour. Prepare the rice according to the package instructions. Briefly roast the cashews in a pan without oil, then let cool. Clean and wash the vegetables. Halve the leek and cut diagonally into strips. Halve the pods diagonally, slice the shiitake mushrooms, and slice the asparagus diagonally. Quarter the bell peppers, remove the seeds, and cut into strips. Quarter the zucchini lengthwise and slice into slices. Heat a little oil in the wok, fry the meat until pink, then set aside. Add a little more oil to the wok and briefly fry the vegetables. Return the meat to the pan and add the coconut milk and peanut butter. Season with kaffir lime leaves, coriander, ginger, and chili paste. Finally, add the fresh mung bean sprouts and the roasted cashews. To serve: Remove the kaffir lime leaves. Place some basmati rice in the center of the plate and top with the wok-fried beef and vegetables in the sauce. Garnish with some coriander. Enjoy! Tip: This dish is very versatile: You can vary the vegetables according to your taste. The beef can easily be substituted for another type of meat. If you don’t like cashews or don’t have any, use the coarse peanut butter. If the chili paste is too spicy for you, replace it with a milder curry paste.
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