Asian-Style Vegetable Stir-Fry with Beef Fillet

Ingredients

• 500 g beef fillet
• 3 tbsp Lime juice
• 2 tbsp Light soy sauce
• 4 Carrots
• 3 spring onions
• 2 yellow bell peppers
• 100 g bean sprouts
• 1 Garlic clove
• 1 piece ginger (walnut-sized)
• 2 tbsp sesame oil
• 100 ml Vegetable broth

Instructions

1. 1.

   Wash the beef fillet, pat dry and slice into 0.5-1 cm thin strips. Toss with 2 tbsp lime juice and 1 tbsp light soy sauce; let marinate. Meanwhile peel carrots and cut into fine strips. Trim spring onions and cut very diagonally into thin rings. Peel, wash, and slice bell peppers into fine strips. Rinse bean sprouts in a sieve under boiling water and drain. Peel garlic and ginger, finely chop both.

2. 2.

   Heat sesame oil in a wok or skillet. Stir-fry beef strips over high heat for 2-3 minutes while stirring; remove from wok. Add carrot, pepper strips, garlic, and ginger to the wok and sauté over medium heat for 1-2 minutes, deglazing with vegetable broth. Add spring onions and bean sprouts, cook another 1-2 minutes. Return beef strips to the wok, mix with vegetables, and reheat for about 2 minutes. Season with lime juice and light soy sauce; serve on plates or bowls.