Asian chicory from the wok

Name: Asian chicory from the wok
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Beef hip steak; 2 red peppers; 2 pistons Chicory; 2 Spring onions; 1 walnut-sized piece of fresh ginger; 1 Garlic clove; 1/4 potty Coriander; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 6-7 TABLESPOONS Chilli sauce for chicken; 150 ml Vegetable broth; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Beef hip steak
2 red peppers
2 pistons Chicory
2 Spring onions
1 walnut-sized piece of fresh ginger
1 Garlic clove
1/4 potty Coriander
2 TABLESPOONS Oil
7-10 Tbsp Salt
6-7 TABLESPOONS Chilli sauce for chicken
150 ml Vegetable broth
7-10 Tbsp Pepper

Directions

1
Dab meat dry and cut into strips. Clean and wash the bell peppers and chicory and cut into strips. Clean and wash spring onions and cut them diagonally into rings. Peel ginger and garlic, cut into slices. Wash coriander, shake dry. Pluck the leaves from the stems, except for a little bit for garnishing, and cut them roughly
2
Heat the oil in a pan. Fry the meat for 2-3 minutes over a high heat, turning, season with salt and remove. Add paprika, chicory, ginger and garlic to the hot frying fat, fry for 2-3 minutes, turning. Add chili sauce and stock, bring to the boil, fold in spring onions, meat and coriander, season with salt and pepper.
3
Arrange in small bowls and garnish with coriander. Basmati rice tastes good with it