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🍽️ Wok vegetables with beef

485 kcal · 30 min · 4 servings

Ingredients

• 400 g beef tenderloin
• 5 tbsp soy sauce
• 15 g dried Mu-Err mushrooms (available at Asian markets)
• 6 spring onions
• 1 carrot
• 100 g button mushrooms
• 100 g snow peas
• 100 g baby corn
• 100 g beans (very fine green ones)
• salt
• 2 garlic cloves
• 1 ginger (piece the size of a hazelnut, fresh)
• 2 dried chili peppers
• 6 tbsp oil
• pepper
• 1 pinch sugar
• 2 tbsp dry sherry
• 50 ml broth (instant)

Instructions

1. 1. Slice the beef into very thin slices and halve or quarter them.
2. 2. Mix the beef with the soy sauce and let it marinate for about 30 minutes.
3. 3. Pour boiling water over the Mu Err mushrooms and let them soak.
4. 4. Chop the soaked mushrooms into small pieces.
5. 5. Wash and clean the remaining vegetables.
6. 6. Cut the spring onions into diagonal slices about 2 cm long.
7. 7. Peel the carrot and cut it into fine sticks.
8. 8. Wipe the mushrooms clean and halve them.
9. 9. Wash the snow peas, corn cobs, and beans.
10. 10. Blanch the beans for about 1 minute in boiling salted water (cook briefly in boiling water).
11. 11. Shock the beans by placing them in cold water.
12. 12. Peel the garlic and chop it very finely.
13. 13. Peel the ginger and grate it.
14. 14. Pound the chili peppers in a mortar.
15. 15. Heat about 4 tablespoons of oil in the wok until very hot.
16. 16. Add the pounded chili peppers, chopped garlic, and grated ginger to the wok.
17. 17. Toast the aromatics briefly and push them to the side of the wok.
18. 18. Add the carrots to the wok and stir constantly.
19. 19. Add the beans and continue stirring.
20. 20. Add the corn cobs to the wok and continue stirring.
21. 21. Add the Mu Err mushrooms and continue stirring.
22. 22. Add the mushrooms to the wok and continue stirring.
23. 23. Add the spring onions and continue stirring.
24. 24. Cook the vegetables until they have a bright color and are still crisp-tender.
25. 25. Push the vegetables to the side of the wok.
26. 26. Let the wok get very hot again.
27. 27. Add about 2 tablespoons of oil to the center of the wok.
28. 28. Fry the beef in batches while stirring constantly.
29. 29. Mix the fried beef with the vegetables.
30. 30. Season the dish with salt, pepper, and sugar.
31. 31. Add the remaining soy sauce from the marinade, the sherry, and the broth.
32. 32. Bring the dish to a brief boil.
33. 33. Serve the wok vegetables with beef.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 18 g