Stir‑Fried Beef with Bell Pepper and Wild Garlic in a Wok

Ingredients

• 500 g beef (rump)
• 2 tbsp dark soy sauce
• 2 tbsp sesame oil
• 2 tbsp sweet chili sauce
• 1 egg yolk
• 1 onion
• 1 red chili pepper
• 1 red bell pepper
• 400 g yellow pumpkin flesh
• 1 handful wild garlic
• 2 tbsp Vegetable oil
• 3 tbsp sesame seeds

Instructions

1. 1.

   Cut the beef into strips and place in a bowl. Add soy sauce, sesame oil, sweet chili sauce, and egg yolk; mix well and marinate in the refrigerator for at least 1 hour.

2. 2.

   Meanwhile, peel and finely dice the onion. Wash the chili pepper, remove membranes and seeds if desired, and slice very thinly. Wash the bell pepper, halve it, deseed, remove membranes, and cut into cubes. Cut the pumpkin flesh into bite‑size diamonds and parboil in salted water for 6–8 minutes. Shake off excess moisture from the wild garlic, discard stems, halve, blanch briefly, shock in ice water, and drain.

3. 3.

   Heat oil in a wok and sauté onion with chili, bell pepper, and pumpkin until fragrant. Remove to a plate and quickly sear beef in remaining fat. Return vegetables, combine, heat through. Stir in wild garlic and sesame seeds, season, divide into bowls, and serve.