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🍽️ Wok Beef with Fresh Vegetables

485 kcal · 30 min · 4 servings

Ingredients

• 450 g beef tenderloin (cut into thin slices)
• 5 tbsp sake
• 3 tbsp soy sauce
• 2 tsp cornstarch
• 2 chili peppers (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 stalk lemongrass (finely chopped)
• 2 carrots (sliced)
• 150 g snow peas
• 150 g baby corn
• 5 pancakes (from the day before, torn into coarse pieces)
• sesame oil
• 200 g bean sprouts
• Thai basil
• 1 tbsp fish sauce
• lime juice (to taste)

Instructions

1. 1. Cut the beef fillet into bite-sized pieces.
2. 2. Place the meat pieces in a bowl.
3. 3. Pour sake and soy sauce over the meat.
4. 4. Sprinkle cornstarch over the meat.
5. 5. Mix everything well so that the meat is evenly coated.
6. 6. Let the meat marinate in the refrigerator for about one hour.
7. 7. Wash the lemongrass and cut it into small pieces.
8. 8. Peel the garlic and chop it finely.
9. 9. Wash the chilies and slice them into rings.
10. 10. Heat four tablespoons of oil in a wok over high heat.
11. 11. Fry the lemongrass, garlic, and chilies while stirring.
12. 12. Add the marinated meat to the wok gradually.
13. 13. Sear the meat on high heat.
14. 14. Add the remaining vegetables gradually.
15. 15. Stir-fry the vegetables briefly.
16. 16. Add the pancakes to the wok.
17. 17. Add the bean sprouts.
18. 18. Take a handful of Thai basil and add it to the wok.
19. 19. Season the mixture with fish sauce.
20. 20. Add lime juice.
21. 21. Mix everything well and serve the dish.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 14 g · Carbs: 42 g