Stir‑fried Beef with Vegetables

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 3 Carrots
• 5 spring onions
• 200 g fresh mung bean sprouts
• 1 red chili pepper
• 600 g beef fillet
• 1 piece ginger (ca. 1.5 cm)
• 2 tbsp sesame oil
• 2 tbsp coarsely chopped parsley
• soy sauce (to taste)
• pepper (ground)

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and white membranes, and slice into thin strips. Peel and finely julienne the carrots. Trim and wash the spring onions, then cut diagonally into thin rings. Rinse the mung bean sprouts in a sieve and drain well. Wash the chili pepper, halve it, deseed, and dice finely.

2. 2.

   Wash the beef, pat dry, trim if necessary, and slice into strips. Peel and grate the ginger finely. Heat the sesame oil in a wok and sear the beef strips on all sides until crisp. Remove from the wok and set aside.

3. 3.

   Add the vegetables with ginger, parsley, and chili to the pan and stir‑fry over high heat. Return the beef, mix well, season with soy sauce and pepper, and serve immediately.