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🍽️ Tender Beef Skewers with Beans and Crisp Vegetables

313 kcal · 30 min · 4 servings

Ingredients

• 400 g beef tenderloin
• 3 tbsp pickled black beans (can, Asian market)
• 4 shallots
• 200 g Chinese broccoli (Kai-lan)
• 300 g broccoli
• 2 tsp potato starch
• 2 tbsp peanut oil
• salt
• 4 garlic cloves
• 2 cm ginger
• 2 tbsp almond kernels (chopped)
• 1 tbsp soy sauce (dark)
• 1 tsp oyster sauce
• 1 tsp sugar (brown)
• 1 tsp sesame oil

Instructions

1. 1. Slice the beef into very thin pieces. Always cut across the grain of the meat to ensure tenderness.
2. 2. Place the dark beans in a colander. Rinse them under running water and let them drain well.
3. 3. Wash the broccoli thoroughly. Break it down into small florets.
4. 4. Peel the thick stems of the broccoli. Cut them into pieces about 4 centimeters long.
5. 5. Wash the Chinese broccoli as well.
6. 6. Cut the Chinese broccoli into 4 centimeter long pieces.
7. 7. Peel the garlic cloves and the shallots.
8. 8. If necessary, quarter the garlic cloves lengthwise.
9. 9. Dice the garlic finely.
10. 10. Peel the ginger.
11. 11. Dice the ginger finely.
12. 12. Stir the starch with one tablespoon of cold water until you have a smooth mixture.
13. 13. Bring salted water to a boil.
14. 14. Add the broccoli to the boiling water.
15. 15. Blanch the broccoli for 3 minutes (cook briefly in boiling water).
16. 16. Add the Chinese broccoli after 2 minutes.
17. 17. Let both types blanch together for a short time.
18. 18. Drain the vegetables in a colander.
19. 19. Immediately shock the vegetables with ice-cold water to stop the cooking process.
20. 20. Heat one tablespoon of oil in a pan or wok.
21. 21. Sear the beef briefly while stirring constantly until it is browned all over.
22. 22. Wrap the meat together with the drained beans in aluminum foil.
23. 23. Keep the foil packets warm in the oven at 80 degrees Celsius.
24. 24. Heat the remaining oil in the wok.
25. 25. Sauté the garlic together with the ginger and almonds.
26. 26. Add the shallots.
27. 27. Fry everything while stirring over medium heat for 1 minute.
28. 28. Remove one tablespoon of the mixture and set it aside.
29. 29. Add the blanched broccoli to the remaining mix in the wok.
30. 30. Season the sauce with soy sauce, sesame oil, and sugar.
31. 31. Stir in the starch mixture you prepared earlier.
32. 32. Bring the sauce to a boil once while continuing to stir.
33. 33. Finally, adjust the taste of the sauce with oyster sauce.
34. 34. Pour the sauce into small bowls.
35. 35. Thread the warm meat together with the reserved garlic mixture and beans onto wooden skewers.
36. 36. Arrange the skewers on top of the vegetables.
37. 37. Serve the dish hot.

Nutrition per serving

• kcal: 313
• Protein: 30 g · Fett/Fat: 16 g · Carbs: 12 g