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🍽️ Quick Asian Beef Stir-Fry

387 kcal · 30 min · 4 servings

Ingredients

• 250 g lean beef (e.g. rump steak)
• 2 tbsp soy sauce
• 1 tsp sambal oelek
• 1 tsp sesame oil
• 300 g vegetable onion (1 vegetable onion)
• 200 g green bell peppers (1 green bell pepper)
• 20 g ginger (1 piece)
• 2 garlic cloves
• 75 g bean sprouts
• 170 g water chestnuts (can)
• 1 tbsp oil
• 2 tbsp oyster sauce
• 75 ml classic vegetable broth
• salt
• pepper

Instructions

1. 1. Slice the beef into very thin strips. In a bowl, mix the beef with soy sauce, sambal oelek (chili paste), and sesame oil. Set aside.
2. 2. Peel the onion and cut it into cubes of about 1 cm.
3. 3. Quarter the bell pepper, remove the seeds and core, wash thoroughly, and slice into thin strips.
4. 4. Peel the ginger and cut it into thin strips. Peel the garlic cloves and chop them finely.
5. 5. Rinse the bean sprouts in a sieve under cold water and let them drain well. Drain the water chestnuts as well.
6. 6. Heat the oil in a wok (or a large, heavy skillet). Sear the beef on all sides over very high heat. Remove the meat from the pan.
7. 7. Add the onions and pepper strips to the wok. Stir-fry for 3 minutes. Add the ginger and garlic and cook for another 1 minute.
8. 8. Add the water chestnuts, oyster sauce, and broth to the wok. Bring to a boil and simmer for 2 minutes.
9. 9. Return the bean sprouts and the seared beef to the pan. Bring everything back to a boil and cook for 30 seconds. Season with salt and pepper if needed. Serve with brown rice.

Nutrition per serving

• kcal: 387
• Protein: 46 g · Fett/Fat: 13 g · Carbs: 18 g