Asian Stir-Fry Beef from the Wok

Ingredients

• 250 g lean beef (e.g., sirloin)
• 2 tbsp Soy sauce
• 1 tsp Sambal oelek
• 1 tsp Sesame oil
• 300 g vegetable onion (1 vegetable onion)
• 200 g green bell pepper (1 green bell pepper)
• 20 g ginger (1 piece)
• 2 Garlic cloves
• 75 g mung bean sprouts
• 170 g water chestnuts (canned)
• 1 tbsp oil
• 2 tbsp oyster sauce
• 75 ml classic vegetable broth
• Salt
• Pepper

Instructions

1. 1.

   Slice the beef into thin strips and toss with soy sauce, sambal oelek, and sesame oil in a bowl; set aside.

2. 2.

   Peel the onion and cut into 1 cm cubes.

3. 3.

   Quarter the bell pepper, remove seeds, wash, and slice into fine ribbons.

4. 4.

   Peel the ginger and slice into thin strips. Peel the garlic and mince.

5. 5.

   Rinse the mung bean sprouts in a sieve and drain. Drain the water chestnuts.

6. 6.

   Heat oil in a wok or heavy skillet over high heat and sear the beef until browned all around; remove from pan.

7. 7.

   Add onions and bell pepper to the wok, stir‑fry for 3 minutes. Add ginger and garlic, cook for another minute.

8. 8.

   Pour in water chestnuts, oyster sauce, and broth; bring to a boil and simmer for 2 minutes.

9. 9.

   Return the sprouts and beef to the wok, bring back to a boil, then simmer for 30 seconds. Season with salt and pepper as desired. Serve with natural rice.