Beef Fillet with Vegetables

Ingredients

• 450 g beef fillet (fat free)
• 4 tbsp soy sauce
• 2 tbsp corn starch
• 2 tbsp honey
• 2 tbsp chili oil
• 1 tbsp freshly grated ginger
• 2 tbsp finely chopped garlic
• 0.5 tsp Chili flakes
• 8 spring onions (4 cut into 1 cm pieces, 4 cut into 2.5 cm pieces)
• 450 ml chicken stock
• 2 tbsp dry sherry
• 1 tbsp Rice vinegar
• 350 g green vegetables (green asparagus, sugar snap peas, broccoli florets, Swiss chard leaves)
• 600 ml peanut oil
• 100 g baby spinach (washed)
• 6 dried tomatoes (cut into strips)
• 4 cocktail tomatoes (halved)
• 2 tbsp chopped basil
• 1 tbsp chopped fresh coriander leaves

Instructions

1. 1.

   Cut the beef into thin strips. Mix half the soy sauce with half the corn starch, half the honey and the chili oil. Add the beef strips and stir well so all meat is coated. Cover and refrigerate for about 2 hours, preferably overnight, stirring occasionally.

2. 2.

   Mix ginger, garlic, chili flakes and spring onions and set aside.

3. 3.

   Wash, trim and blanch vegetables in boiling salted water: asparagus 3 min, sugar snap peas 1 min, broccoli florets 2 min, Swiss chard strips 2.5 cm cut for about 2 min. Shock in ice water and set aside.

4. 4.

   Let the beef drain slightly. Heat all oil in a wok or deep pan to about 180°C. Fry the beef portions for 30–45 sec, lift with a slotted spoon and drain on kitchen paper.

5. 5.

   Pour out all but 2 tbsp of oil from the wok (can be reused) and keep it aside. Add the ginger-garlic mixture to the hot oil and stir-fry for 45 sec over high heat.

6. 6.

   Add spinach and let it wilt. Then add spring onions and stir-fry together. Add dried tomatoes and cocktail tomatoes. Pour in chicken stock, bring briefly to boil, then reduce heat and simmer. Mix remaining corn starch with 2 tbsp of chicken stock and add to the simmering sauce. Cook for about 30 sec until the sauce thickens nicely.

7. 7.

   Finally add beef, vegetables and herbs to the sauce. Warm everything through again and serve over rice or noodles.