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🍽️ Wok Beef with Mushrooms and Crisp Vegetables

373 kcal · 30 min · 4 servings

Ingredients

• 500 g beef fillet
• salt
• pepper (from the mill)
• 250 g oyster mushrooms as small as possible
• 1 leek stalk
• 2 carrots
• 1 onion
• 1 clove of garlic
• 1 fresh red chili pepper
• 4 tbsp oil
• 2 tbsp soy sauce
• 125 ml coconut milk (can, unsweetened)
• 1 tbsp fish sauce
• 100 g bean sprouts
• 1 tbsp chopped coriander

Instructions

1. 1. Cut the beef fillet into strips approximately half a centimeter wide.
2. 2. Season the beef strips generously with salt and pepper.
3. 3. Slice the oyster mushrooms into thin strips.
4. 4. Wash the leek thoroughly and remove the tough ends.
5. 5. Peel the carrots.
6. 6. Slice the leek and carrots into thin rounds.
7. 7. Peel the onion and the garlic clove.
8. 8. Remove the stem and seeds from the chili pepper.
9. 9. Finely chop the onion, garlic, and chili pepper.
10. 10. Heat two tablespoons of oil in a wok over high heat.
11. 11. Sear the beef strips quickly and at high heat.
12. 12. Remove the beef from the wok.
13. 13. Keep the beef warm.
14. 14. Add the remaining oil to the hot wok.
15. 15. Sear the mushroom strips at high heat while stirring.
16. 16. Remove the mushrooms from the wok.
17. 17. Add the mushrooms to the warm beef.
18. 18. Stir-fry the prepared vegetables over medium heat.
19. 19. Cook the vegetables for about three to four minutes until tender-crisp.
20. 20. Pour the soy sauce, coconut milk, and fish sauce over the vegetables.
21. 21. Bring the sauce to a boil.
22. 22. Return the beef, mushrooms, and bean sprouts to the wok.
23. 23. Heat the ingredients through briefly.
24. 24. Garnish the finished dish with fresh coriander leaves.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 373
• Protein: 33 g · Fett/Fat: 23 g · Carbs: 10 g