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🍽️ Quick Beef and Vegetable Wok

580 kcal · 30 min · 4 portions

Ingrédients

• 400 g beef (entrecotes)
• 3 tbsp vegetable oil
• 200 green beans
• 2 carrots
• 2 red bell peppers
• 2 medium potatoes
• 40 ml dry sherry
• 2 tbsp soy sauce
• 1 tbsp curry
• 1 tsp hoisin sauce
• 300 ml vegetable broth
• 2 tsp cornstarch
• 1 small bean sprouts
• 1 tbsp sesame seeds
• salt
• pepper (from the mill)

Préparation

1. 1. Rinse the meat under cold water and pat it dry with a paper towel.
2. 2. Cut the meat into thin strips.
3. 3. Wash the beans and trim off the hard ends.
4. 4. Cut the beans in half.
5. 5. Peel the carrots and cut them into small pieces.
6. 6. Halve the bell pepper and remove the core and seeds.
7. 7. Wash the bell pepper and cut it into thin strips.
8. 8. Peel the potatoes and cut them into small pieces.
9. 9. Heat the oil in a large pan.
10. 10. Fry the meat strips over high heat for 3 to 4 minutes.
11. 11. Remove the meat from the pan and keep it warm.
12. 12. Reduce the heat slightly.
13. 13. Fry the vegetables in the pan while stirring.
14. 14. Season the vegetables with sherry, soy sauce, salt, pepper, curry, and hoisin sauce.
15. 15. Pour in the vegetable broth.
16. 16. Let it simmer for 8 to 10 minutes.
17. 17. Mix the cornstarch with a little cold water until smooth.
18. 18. Stir the starch mixture into the pan.
19. 19. Bring the sauce to a brief boil.
20. 20. Add the meat and the sprouts back into the pan.
21. 21. Sprinkle with sesame seeds and serve.

Nutrition par portion

• kcal: 580
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 48 g