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🍽️ Beef and Bean Wok

415 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the beans.
  2. 2. Cut the beans into pieces about 6 centimeters long.
  3. 3. Wash the eggplants.
  4. 4. Cut the eggplants in half lengthwise.
  5. 5. Cut the bell pepper in half lengthwise.
  6. 6. Remove the seeds from the bell pepper.
  7. 7. Wash the deseeded bell pepper.
  8. 8. Cut the bell pepper into thin strips.
  9. 9. Peel the ginger.
  10. 10. Cut the ginger into thin strips.
  11. 11. Peel the garlic cloves.
  12. 12. Finely chop the garlic.
  13. 13. Peel the onions.
  14. 14. Cut the onions into thin strips.
  15. 15. Cut the beef fillet into thin strips.
  16. 16. Heat one tablespoon of oil in a wok.
  17. 17. Sear the meat well on all sides.
  18. 18. Remove the meat from the wok and set it aside.
  19. 19. Heat another tablespoon of oil in the wok.
  20. 20. Fry the beans, stirring occasionally, for 6 to 7 minutes until lightly browned.
  21. 21. Remove the beans from the wok and set them aside.
  22. 22. Heat the remaining oil in the wok.
  23. 23. Fry the eggplants on all sides for 3 to 4 minutes.
  24. 24. Remove the eggplants from the wok and set them aside.
  25. 25. Add the pepper strips, ginger, garlic, and onions to the wok.
  26. 26. Fry the vegetables for 2 minutes, stirring constantly.
  27. 27. Pour in the soy sauce and oyster sauce.
  28. 28. Return the beans and eggplants to the wok.
  29. 29. Let the dish simmer gently for 3 to 4 minutes.
  30. 30. Add a few tablespoons of water if necessary.
  31. 31. Wash the basil.
  32. 32. Shake the basil dry.
  33. 33. Pluck the basil leaves from the stems.
  34. 34. Heat the meat briefly in the sauce.
  35. 35. Season the dish with some pepper.
  36. 36. Sprinkle the basil leaves on top.

Nutrition per serving