Stir-Fried Beef with Vegetables in a Wok

Ingredients

• 400 g beef sirloin
• 4 tbsp dark soy sauce
• 1 cm ginger (finely grated)
• 1 tbsp hoisin sauce
• 1 glass corn kernels
• 200 g shiitake mushrooms
• 100 g Sugar snap peas
• 1.5 red bell pepper
• 1 red chili pepper
• 200 g Broccoli florets
• 1 Garlic clove
• 3 tbsp vegetable broth
• 2 tbsp peanut oil
• Salt
• Pepper
• oyster sauce (to taste)
• 400 g cooked hot rice

Instructions

1. 1.

   Slice the beef into strips and marinate in soy sauce and ginger. Meanwhile blanch the broccoli in boiling salted water for 4 minutes, then shock in ice water. Clean the mushrooms and slice them. Wash, trim, halve, seed, remove white skin from the bell pepper, and cut into thin strips. Peel and finely chop the garlic. Drain the corn kernels and split them lengthwise.

2. 2.

   Wash the chili pepper, slit it lengthwise, seed it, remove the white lining, and cut into fine strips. Wash and drain the sugar snap peas. Remove the beef from the marination and sear in 1 tbsp oil until browned on all sides; take out of the wok and set aside at 80°C.

3. 3.

   Add the remaining oil to the wok and add the vegetables, stir-frying while sautéing, then pour in some vegetable broth and continue stirring for 3-4 minutes. Return the beef along with the rest of the marination, heat everything together while stirring, season with oyster sauce, salt, and pepper. Serve immediately over rice in bowls.