Blog: Concerns For Cooking Delicious Meals From To From Hands (Head Salma Douma)
Spicy runderwok with fried vegetables
Ingredients
600 g wokreepjes beef (frozen meat)
500 g soy sprouts
250g mushrooms
100g cherry tomatoes
1 carrot
1 red pepper
1 red pepper
4 spring onions
1 cm ginger (fresh)
1 stalk lemongrass (or zest of 1/4 lemon)
0.5 plant cilantro (fresh)
0:25 mint plant
1 clove garlic
400 g of noodles
4 tbsp. soy sauce
2 tbsp. rice oil
1 tbsp. oyster sauce
pepper and salt
Preparation
(Defrost + 20 min.)
- Defrost the beef strips superficial and pat dry.
- Cut the mushrooms into slices and cherry tomatoes in two.
- Remove the seeds and white pith from the peppers and cut the flesh into thin strips.
- Remove the seeds from the chilli and chop finely.
- Cut the carrot into thin ribbons with a vegetable peeler.
- Finely chop the spring onions and the garlic.
- Chop the coriander, lemongrass and mint fine.
- Grate the ginger.
Preparation of (± 20 min.)
1. Heat 1 tbsp. rice oil in a wok and stir fry the ginger, garlic, chilli, spring onions and lemon grass a few minutes.
2. Add the beef strips and stir-fry for 3 minutes. Season with salt and pepper.
3. Meanwhile, cook the noodles in lightly salted water (cooking time: see box). Drain.
4. Remove the meat from the wok again and add 1 tbsp. rice oil. Stir-fry the vegetables a few minutes. Add the soy and oyster sauce and simmer for even baking. Add the meat and the noodles and mix well.
Finish
Sprinkle with the coriander and mint.
Tip
Replace fresh vegetables through a ready-to-eat wok mix of vegetables (fresh market) or a frozen vegetable mix for the wok.
