← All recipes

🍽️ Asian-style Beef and Pepper Pan

376 kcal · 30 min · 4 servings

Ingredients

• 500 g beef (e.g. sirloin)
• 2 bell peppers (red and green)
• 4 spring onions
• 100 g carrots
• 25 g ginger (1 piece)
• 4 tbsp vegetable oil
• 2 star anise
• 5 tsp sugar
• 0.5 tsp cornstarch
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the beef under cold water.
2. 2. Place the beef in a pot and cover it with water.
3. 3. Add a pinch of salt to the water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to low and cover the pot.
6. 6. Let the meat cook for 25 to 30 minutes.
7. 7. Remove the meat from the pot and let it cool.
8. 8. Cut the meat into bite-sized slices (approx. 5 x 3 cm and 5 mm thick).
9. 9. Reduce the cooking liquid until about 125 ml remains.
10. 10. Wash the spring onions and trim the ends.
11. 11. Cut the spring onions into 6 to 7 cm long pieces.
12. 12. Halve the spring onion pieces lengthwise.
13. 13. Wash the peppers and remove the stem and seeds.
14. 14. Cut the peppers into strips.
15. 15. Peel the carrot.
16. 16. Slice the carrot diagonally into 3 mm thick slices.
17. 17. Peel the ginger.
18. 18. Slice the ginger.
19. 19. Heat oil in a wok.
20. 20. Fry the star anise briefly while stirring until fragrant.
21. 21. Add the ginger and fry it over high heat for 1 to 2 minutes while stirring.
22. 22. Add the carrots and the peppers.
23. 23. Stir-fry the vegetables for 2 minutes while stirring.
24. 24. Add the spring onions and stir-fry them briefly.
25. 25. Pour in the reduced cooking liquid.
26. 26. Bring the mixture to a boil.
27. 27. Fold in the beef.
28. 28. Let the dish cook for 5 minutes with the lid on.
29. 29. Season with sugar, pepper, and salt.
30. 30. Mix the cornstarch with a little water until smooth.
31. 31. Stir the starch mixture into the sauce.
32. 32. Bring the sauce to a boil once until it is slightly thickened.

Nutrition per serving

• kcal: 376
• Protein: 26 g · Fett/Fat: 21 g · Carbs: 20 g