Lamb and Bell Peppers from the Wok

Ingredients

• 200 g lamb fillet
• 200 g beef fillet
• 1 tbsp soy sauce
• 2 tbsp sherry
• 3 tbsp hoisin sauce
• 1 red bell pepper
• 1 yellow bell pepper
• 1 vegetable onion
• 1 red chili pepper
• 30 g ginger
• 2 Garlic cloves
• 150 ml veal stock
• 2 tbsp oyster sauce
• 1 tbsp Sesame oil
• 1 tbsp sweet bean sauce
• 1 tbsp white balsamic vinegar
• 1 tbsp Cornstarch
• 2 tbsp peanut oil
• coriander leaves

Instructions

1. 1.

   Cut lamb and beef fillet into thin strips, mix with 1 tbsp soy sauce, 1 tbsp sherry and 1 tbsp hoisin sauce and marinate covered for 20 minutes.

2. 2.

   Peel and finely dice the onion, peel and grate the ginger, peel and chop the garlic. Clean the chili, remove seeds and finely chop it. Clean the bell peppers and cut into bite‑size strips.

3. 3.

   Whisk the cornstarch with the stock and stir in the remaining sherry, oyster sauce, hoisin sauce, bean sauce, sesame oil, balsamic vinegar and chopped chili.

4. 4.

   Drain the meat, pat dry and sear in 1 tbsp peanut oil in batches for 2–3 minutes while stirring. Remove and keep warm.

5. 5.

   Sauté ginger and garlic in the remaining oil, add the peppers and stir; return the meat and pour over the stock mixture.

6. 6.

   Simmer about 2 minutes and serve garnished with coriander leaves.