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🍽️ Spicy Beef with Colorful Vegetables

315 kcal · 30 min · 4 servings

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 (approx. 1,5 cm)
• 2 tbsp sesame oil
• 2 tbsp coarsely chopped parsley
• soy sauce (to taste)
• pepper (from the mill)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Halve the bell peppers and remove the seeds and white inner membranes.
3. 3. Cut the pepper flesh into thin strips.
4. 4. Peel the carrots.
5. 5. Cut the carrots into fine, stick-shaped pieces.
6. 6. Clean and wash the spring onions.
7. 7. Slice the spring onions diagonally into thin rings.
8. 8. Wash the mung bean sprouts in a sieve.
9. 9. Let the sprouts drain well.
10. 10. Wash the chili pepper.
11. 11. Halve the chili pepper and remove the seeds.
12. 12. Cut the chili into fine cubes.
13. 13. Wash the meat.
14. 14. Pat the meat dry with a kitchen towel.
15. 15. Cut the meat into strips.
16. 16. Peel the ginger.
17. 17. Grate the ginger finely.
18. 18. Heat the oil in a wok.
19. 19. Fry the meat strips on all sides until well browned.
20. 20. Remove the meat from the wok.
21. 21. Set the meat aside.
22. 22. Add the prepared vegetables to the pan.
23. 23. Add the grated ginger.
24. 24. Add the parsley.
25. 25. Add the diced chili.
26. 26. Fry everything over high heat while stirring.
27. 27. Add the meat back to the pan.
28. 28. Mix the meat with the vegetables.
29. 29. Season the mixture with soy sauce.
30. 30. Season the mixture with pepper.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 315
• Protein: 37 g · Fett/Fat: 12 g · Carbs: 14 g