Beef with broccoli and peppers
Ingredients
for 1 serving
• 100 g beef rump, cut into strips
cut
• ½ onion, finely chopped
• 100 g broccoli
• 100 g carrots
• 2 spring onions
• 1 tbsp ginger, cut into small pieces
cut
• 1 tsp garlic, chopped
• 1 tbsp green curry
• 2 tbsp peanut oil
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 mushroom, cut into fine
Sliced
• 5 g fresh coriander,
chopped
• 1 tbsp fresh Chinese
Chives (Thai Soi),
chopped
• ½-1 fresh chili, depending on
Preference for spiciness, in small
pieces cut
• ½ cup vegetable stock
As a side dish: boiled rice
equipment
Beefer
preparation
Cut the broccoli, carrots and spring onions into bite-sized pieces. Roast the onions, garlic and ginger in peanut oil until brown. Briefly stir the beef and deglaze with the vegetable stock. Fold in the vegetables, add the mushrooms at the end and season everything with fish and soy sauce and green curry. Sprinkle with the fresh herbs before serving.
Tip: The beef should only be tossed briefly so that it stays juicy.
FIRE&FOOD Issue 4-2015
