Stir‑fried Vegetables with Beef

Ingredients

• 400 g beef fillet
• 5 tbsp Soy sauce
• 15 g dried Mu‑Err mushrooms (available at Asian markets)
• 6 Spring Onions
• 1 Carrot
• 100 g mushrooms
• 100 g Sugar snap peas
• 100 g baby corn
• 100 g beans (very fine green)
• Salt
• 2 Garlic cloves
• 1 piece ginger (hazelnut‑size fresh)
• 2 dried chili peppers
• 6 tbsp oil
• Pepper
• a pinch of sugar
• 2 tbsp dry sherry
• 50 ml broth (instant)

Instructions

1. 1.

   Slice the beef into very thin strips, then cut each strip in half or quarters. Mix with soy sauce and let marinate for about 30 minutes. Rinse Mu‑Err mushrooms in boiling water to rehydrate, then chop finely. Wash and clean all vegetables. Slice spring onions into diagonal rings of about 2 cm. Peel the carrot and cut into fine sticks. Rub mushrooms and halve them. Wash sugar snap peas, baby corn, and beans. Blanch beans in sparkling boiling salted water for about 1 minute and shock in cold water.

2. 2.

   Peel garlic and finely mince it. Peel ginger and grate it. Smash chili peppers in a mortar. Heat about 4 tbsp oil in the wok until very hot, add chili, garlic, and ginger, briefly stir‑fry, then push to the side of the wok. Add carrots, beans, baby corn, Chinese mushrooms, regular mushrooms, and spring onions in turn, stirring constantly. The vegetables should stay bright and retain a bite.

3. 3.

   Push the vegetables to the edge of the wok. Heat the wok again until very hot, add about 2 tbsp oil, then stir‑fry the beef in batches while constantly stirring. Mix with the vegetables. Season with salt, pepper, and sugar. Add remaining soy sauce from the marination, sherry, and broth, bring to a quick boil, then serve.