Stir-Fried Vegetables with Beef
Ingredients
- Ingredients
- 400 grams Beef fillet
- 5 Tbsps soy sauce
- 15 grams dried Wood Ear Mushrooms (or dried porcini)
- 6 scallions
- 1 carrot
- 100 grams button Mushroom
- 100 grams Snow peas
- 100 grams Baby corn cob
- 100 grams Beans (thin)
- salt
- 2 garlic cloves
- 1 ginger (fresh)
- 2 dried chili peppers
- 6 Tbsps vegetable oil
- peppers
- 1 pinch sugar
- 2 Tbsps dry sherry
- 50 milliliters Broth (instant)
Preparation steps
Cut meat into very thin slices, halve or quarter them. Mix with the soy sauce, set for about 30 minutes. Boil wood ear mushrooms in boiling water and soak, then cut into small pieces. Rinse and peel vegetables. Cut scallions into rings diagonally about 2 cm (approximately 3/4 inch). Peel carrot and cut into fine sticks. Cut button mushrooms in half. Wash snow peas, baby corn and green beans. Place green beans in boiling salted water for about 1 minutes. Blanch and rinse.
Peel garlic and chop finely. Peel ginger and grate. Pound chiles in a mortar. Add about 4 tablespoons oil in a hot wok. Pour in chile, garlic and ginger. Fry briefly and stir. Then add the carrots, green beans, corn cobs, wood ear mushrooms, button mushrooms, snow peas and scallions into the wok, constantly stirring. The vegetables should have a bright color and still have bite.
Slide the vegetables to the edge. Heat wok again until really hot, add about 2 tablespoons of oil and fry the meat portions, stirring constantly. Then mix with the vegetables. Season with salt, pepper and sugar. Make a marinade with soy sauce, sherry and broth. Boil briefly and serve.
