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🍽️ Quick Beef and Vegetable Stir-Fry

418 kcal · 30 min · 4 servings

Ingredients

• 1 small organic orange
• 100 g corn on the cob
• 200 g red bell peppers (1 red bell pepper)
• 100 g carrots (1 carrot)
• 75 g snow peas
• 225 g lean beef (e.g. rump steak)
• 20 g ginger (1 piece)
• 1 garlic clove
• 2 red chili peppers
• 2 tbsp oil
• pepper
• 4 tbsp hoisin sauce
• salt (to taste)

Instructions

1. 1. Rinse the orange under hot water.
2. 2. Dry the orange with a cloth.
3. 3. Peel off the thin outer layer of the orange using a vegetable peeler.
4. 4. Cut the orange peel into very fine strips.
5. 5. Blanch the orange peel strips in boiling water for 1 minute.
6. 6. Drain the orange peel strips.
7. 7. Let the orange peel strips drain.
8. 8. Cut the orange in half.
9. 9. Squeeze the juice out of the orange.
10. 10. Cut the corn cob in half lengthwise.
11. 11. Cut the bell pepper into quarters.
12. 12. Remove the seeds from the bell pepper.
13. 13. Wash the deseeded bell pepper quarters.
14. 14. Cut the bell pepper into approx. 2 cm cubes.
15. 15. Peel the carrot.
16. 16. Cut the carrot into thin strips.
17. 17. Wash the snow peas.
18. 18. Remove the ends and strings from the snow peas.
19. 19. Pat the meat dry with a cloth.
20. 20. Cut the meat into thin strips.
21. 21. Peel the ginger.
22. 22. Cut the ginger into very fine strips.
23. 23. Peel the garlic.
24. 24. Slice the garlic into thin slices.
25. 25. Cut the chili peppers in half lengthwise.
26. 26. Keep the stem end of the chili peppers together.
27. 27. Remove the seeds from the chili peppers.
28. 28. Wash the deseeded chili peppers.
29. 29. Heat the oil in a wok.
30. 30. Sear the beef in the wok.
31. 31. Stir the meat constantly.
32. 32. Remove the seared meat from the wok.
33. 33. Lightly pepper the meat.
34. 34. Add the corn to the wok.
35. 35. Add the bell pepper cubes to the wok.
36. 36. Add the carrot strips to the wok.
37. 37. Stir-fry the vegetables for 1 minute over high heat.
38. 38. Stir the vegetables constantly.
39. 39. Add the snow peas.
40. 40. Stir-fry the vegetables for another 30 seconds.
41. 41. Push the vegetables to the side of the wok.
42. 42. Add the garlic to the center of the wok.
43. 43. Add the ginger to the center of the wok.
44. 44. Sauté the garlic and ginger over high heat.
45. 45. Add the orange peel.
46. 46. Add the orange juice.
47. 47. Add the chili peppers.
48. 48. Add the hoisin sauce.
49. 49. Bring the sauce to a boil.
50. 50. Simmer the sauce for 2 minutes.
51. 51. Return the meat to the wok.
52. 52. Mix everything thoroughly.
53. 53. Cook the dish for another 1 minute.
54. 54. Season the dish to taste with salt.
55. 55. Serve the dish immediately.

Nutrition per serving

• kcal: 418
• Protein: 42 g · Fett/Fat: 16 g · Carbs: 23 g