Ingredients
- 500 g beef strips
- 2 tbs peanut oil
- 1 onion
- 1 stick leek
- 1 red bell pepper
- 150 g mushrooms
- 2 small red chili peppers
- 200 g drained baby corn (canned)
- 200 g drained bamboo shoots (canned)
- salt, pepper
- 1 tbs honey
- 1 tbs cornstarch
- 100 ml meat broth
- 100 ml dry sherry
- soy sauce
Preparation
1. Dap the beef strips dry with paper towel and mix with peanut oil.
2. Peel and dice the onion; clean the leak and bell pepper and cut into fine strips. Clean the mushrooms with a brush or cloth and cut into slices.
3. Core and finely chop the chili peppers. Finely cut the baby corn.
4. Heat the pot on highest level up to the roasting window, switch to low level, roast the strips of meat in batches, and remove.
5. Briefly roast the vegetables while stirring, add the chili peppers, baby corn, bamboo shoots, and meat, and season with salt and pepper.
6. Add honey and caramelize lightly. Sprinkle thickener over top, stir in, and deglaze with broth and sherry.
7. Heat the pot on highest level up to the vegetable window, switch to a low level, and cook the strips of beef for approx. 5 minutes in the vegetable area.
8. Before serving, season to taste with salt, pepper, and soy sauce.
This recipe has been tested and approved by AMC.
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