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🍽️ Wok Beef with Colorful Vegetables

385 kcal · 30 min · 4 servings

Ingredients

• 500 g beef fillet
• 2 red chili peppers
• 2 garlic cloves
• 4 tbsp soy sauce
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp sesame oil
• 350 g broccoli
• 5 baby corn (from the can)
• 250 g cherry tomatoes
• 1 tbsp coriander leaves (cut into thin strips)

Instructions

1. 1. Wash the chili peppers thoroughly.
2. 2. Remove the stems and slice the peppers lengthwise.
3. 3. Remove all seeds and the white inner membranes.
4. 4. Dice the chili into very small cubes.
5. 5. Wash the broccoli.
6. 6. Separate the broccoli into small florets.
7. 7. Bring water with salt to a boil.
8. 8. Add the broccoli florets to the boiling water for 3 minutes.
9. 9. Drain the vegetables.
10. 10. Wash the tomatoes.
11. 11. Cut the tomatoes in half.
12. 12. Cut the corn cobs in half once.
13. 13. Remove all sinews and the outer skin from the beef.
14. 14. Slice the meat into thin pieces.
15. 15. Cut across the grain of the meat.
16. 16. Mix the fish sauce with the soy sauce.
17. 17. Add the lime juice to the sauce.
18. 18. Peel the garlic.
19. 19. Squeeze the garlic.
20. 20. Add the squeezed garlic to the marinade.
21. 21. Mix the meat with the marinade.
22. 22. Let the meat marinate for 30 minutes.
23. 23. Heat oil in a wok.
24. 24. Add the marinated meat to the wok.
25. 25. Fry the meat while stirring constantly.
26. 26. Fry the meat for about 2 minutes.
27. 27. Add the broccoli and corn cobs.
28. 28. Fry the vegetables briefly.
29. 29. Add the remaining marinade.
30. 30. Add the chopped chili.
31. 31. Stir everything well.
32. 32. Let the mixture come to a brief boil.
33. 33. Add the tomatoes.
34. 34. Add the coriander.
35. 35. Stir in the ingredients.
36. 36. Cook fresh rice.
37. 37. Use Thai fragrant rice if possible.
38. 38. Plate the dish on the rice.
39. 39. Serve the food immediately.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 15 g