Asian Beef

Ingredients

• 400 g beef fillet
• 1 onion
• 2 Garlic cloves
• 100 g carrots
• 1 red bell pepper
• 200 g broccoli
• 100 g leeks
• 200 g mushrooms
• 50 g mung bean sprouts
• 1 tbsp sherry vinegar
• 3 tbsp Soy sauce
• 1 tsp freshly grated ginger
• 1 tsp Cornstarch
• 2 tbsp olive oil (20 ml)
• Salt
• 1 tbsp toasted sesame oil (10 ml)
• chili powder

Instructions

1. 1.

   Slice the beef fillet into thin strips. Peel and finely chop the onion and garlic. Wash or peel and clean the vegetables. Cut carrots into sticks and bell pepper into strips. Separate broccoli into small florets. Halve leeks lengthwise and cut into thin strips. Clean mushrooms and slice them. Rinse sprouts and drain.

2. 2.

   Whisk together sherry vinegar, 2 tbsp soy sauce, ginger, cornstarch and 2 tbsp water until smooth.

3. 3.

   Heat 1 tbsp olive oil in a wok and quickly sear the beef over medium heat. Deglaze with 1 tbsp soy sauce, cook briefly, remove and wash the wok. Heat the remaining olive oil in the wok. Add onion, garlic, carrots and bell pepper. Season with salt and stir-fry for 2 minutes.

4. 4.

   Add broccoli and leeks and continue stir-frying for 2 more minutes. Add mushrooms and sprouts and steam everything briefly. Deglaze with 100 ml water. Cover and cook for 4 minutes. Stir the sauce mixture and beef into the vegetables in the wok. Heat until the sauce thickens. Remove from heat, season with sesame oil, salt and chili powder, and serve.