← All recipes

🍽️ Beef and Shiitake Wok Stir-Fry

398 kcal · 30 min · 4 servings

Ingredients

• 125 g Shiitake mushrooms
• 100 g Carrots (1 Carrot)
• 1 green chili pepper
• 25 g Cashew nuts
• 3 Spring onions
• 1 Garlic clove
• 1 Lime
• 2 tbsp Thai fish sauce
• 1 tbsp Soy sauce
• 250 g lean beef (e.g. rump steak)
• Salt
• Pepper
• 2 tbsp Oil
• 3 sprigs Thai basil

Instructions

1. 1. Clean the shiitake mushrooms.
2. 2. Cut off the tough stem ends of the mushrooms.
3. 3. Peel the carrot.
4. 4. Cut the carrot into very thin strips.
5. 5. Wash the chili pepper.
6. 6. Remove the stems of the chili pepper.
7. 7. Slice the chili pepper into rings.
8. 8. Remove the seeds and membranes of the chili if you prefer it less spicy.
9. 9. Roughly chop the cashew nuts.
10. 10. Clean the spring onions.
11. 11. Wash the spring onions.
12. 12. Cut the spring onions into pieces about 3 centimeters long.
13. 13. Peel the garlic.
14. 14. Finely chop the garlic.
15. 15. Squeeze the lime.
16. 16. Mix 2 tablespoons of lime juice with the fish sauce.
17. 17. Stir the soy sauce into the sauce mixture.
18. 18. Slice the beef into thin strips.
19. 19. Season the meat strips with salt.
20. 20. Season the meat strips with pepper.
21. 21. Heat the oil in a wok or a deep, heavy pan.
22. 22. Fry the meat strips in two batches over high heat.
23. 23. Stir the meat constantly while frying.
24. 24. Remove the fried meat from the pan.
25. 25. Add the mushrooms to the wok.
26. 26. Add the carrot strips to the wok.
27. 27. Add the spring onion pieces to the wok.
28. 28. Fry the vegetables for 4 minutes while stirring.
29. 29. Add the chili rings to the wok.
30. 30. Add the chopped garlic to the wok.
31. 31. Add the chopped cashew nuts to the wok.
32. 32. Continue frying the ingredients for 1 minute while stirring.
33. 33. Return the fried meat to the wok.
34. 34. Pour the sauce mixture over the meat and vegetables.
35. 35. Bring the mixture to a brief boil.
36. 36. Wash the Thai basil.
37. 37. Shake the Thai basil dry.
38. 38. Pluck the leaves from the Thai basil stems.
39. 39. Roughly chop the basil leaves.
40. 40. Add the chopped basil leaves to the wok.
41. 41. Fold the basil leaves into the dish.
42. 42. Serve the dish immediately.
43. 43. Serve with brown rice.

Nutrition per serving

• kcal: 398
• Protein: 33 g · Fett/Fat: 22 g · Carbs: 18 g