Ingredients:
- 1 onion
- 2 chili peppers, red, mild, dried
- 1 spring onion
- 350 g beef, lean (steak)
- 1 tbsp cognac
- 1 tsp baking powder
- 1/2 egg white
- 1 bell pepper, green
- 1 tbsp soy sauce, salty
- 1 clove of garlic
- 1 piece of ginger, walnut-sized
- 3 tbsp oil, neutral
- 2 tbsp soy sauce, salty
- 2 tbsp sherry, dry or rice wine
- 1 tsp cornstarch
- 5 tbsp meat broth
- Salt and pepper
Preparation:
First, the meat must be chopped very finely, the finer the faster it will be ready for later cooking. If necessary, roulade meat can also be used, which becomes tender and crumbly due to marinating.
Now prepare the marinade by mixing the cognac with soy sauce, baking powder and half the beaten egg whites, sprinkling starch on top and adding the meat. Then let the mixture marinate for half a day.
Cut the peppers, chilli and spring onion into fine rings or wedges. Peel the onion, cut it into quarters and then cut it into individual layers.
Next, remove the meat from the marinade, dab lightly and fry briefly in hot oil, stirring constantly. Then remove and stir-fry the onions in the remaining frying fat until brown. Add the remaining vegetables and fry for 3-4 minutes, then add the meat again.
Meanwhile, mix the soy sauce, sherry, starch, broth and pepper and deglaze the dish with it. Bring to a boil and wait for the sauce to thicken. Season to taste and serve with rice.
Enjoy your meal