Cauliflower with Beef Fillet

Ingredients

• 500 g cauliflower florets
• Salt
• 300 g beef fillet
• 3 Carrots
• 15 g ginger (1 piece)
• 2 stems coriander
• 3 tbsp Rapeseed oil
• Pepper
• 1 tbsp oyster sauce
• 2 tbsp rice vinegar

Instructions

1. 1.

   Wash and trim the cauliflower florets, then cut them lengthwise in half. Blanch in boiling salted water for 3–4 minutes, drain, rinse with cold water, and let dry.

2. 2.

   Pat the meat dry and slice into thin strips. Peel the carrots and cut into thin sticks. Peel the ginger and slice finely. Wash the coriander, shake off excess water, and pluck the leaves.

3. 3.

   Heat oil in a wok. Quickly stir-fry the meat over high heat for 2–3 minutes until seared. Season with salt and pepper, remove from the wok, and set aside. Add the cauliflower to the wok and stir-fry for 2 minutes over high heat, turning occasionally. Add carrots and ginger and cook together for 1 minute.

4. 4.

   Return the meat to the wok and season with oyster sauce, rice vinegar, salt, and pepper. Serve on four plates and garnish with coriander.