Beef chili with corn and paprika
easy
30 mins
30 mins
Ingredients
- 25 g dried mu-err mushrooms
- 7-10 Tbsp (dried Chinese tree fungus)
- 2 Garlic cloves
- 25 g fresh ginger
- 25 g fresh lemongrass (Asian stores)
- 2 red chillies
- 1 collar thin Asian spring onions (alternatively 100 g spring onions)
- 4-6 Tbsp Soy sauce
- 1 TABLESPOON demerara sugar
- 600 g Roast beef in one piece
- 1 can(s) (425 ml) Vegetable corn
- 2-3 (approx. 500 g) green peppers
- 3 TABLESPOONS Oil
- 1 glass (400 ml) Beef stock
- 1 heaped tablespoon of cornflour
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp dried, ground chilli
- 7-10 Tbsp small red chillies and lime or lemon leaves
Directions
- 1
Wash the mushrooms and soak in plenty of water. Peel garlic and ginger. Chop garlic, ginger and lemongrass very finely. Carve the chilli, remove the seeds. Wash the pods and cut into fine rings. Clean and wash spring onions and also cut them into thin rings.
- 2
Mix the prepared ingredients, four tablespoons of soy sauce and brown sugar. Wash the roast beef and dab dry. First cut into thin slices, then into two centimetre wide strips. Pour the marinade over the meat and let it stand covered for an hour. Drain the corn. Clean, wash and cut the peppers into rhombs. Drain the meat and keep the marinade. Heat oil in a pan. Brown the meat in it for three minutes on all sides. Remove and put aside. Drain the mushrooms, fry in the frying fat with the peppers and corn and deglaze with the marinade. Add beef stock and bring to the boil.
- 3
Drain the meat and keep the marinade. Heat oil in a pan. Brown the meat in it for three minutes on all sides. Remove and put aside. Drain the mushrooms, fry in the frying fat with the peppers and corn and deglaze with the marinade. Add beef stock and bring to the boil. Simmer over low heat for ten minutes. Stir cornflour into some water until smooth and thicken the sauce with it. Season the chilli meat with soy sauce, paprika powder and some dried chilli. Serve sprinkled with paprika powder and dried chilli. Garnish as desired with lime or lemon leaves and small red chillies. Basmati rice tastes great with it
- 4
Simmer over low heat for ten minutes. Stir cornflour into some water until smooth and thicken the sauce with it. Season the chilli meat with soy sauce, paprika powder and some dried chilli. Serve sprinkled with paprika powder and dried chilli. Garnish as desired with lime or lemon leaves and small red chillies. Basmati rice tastes great with it
- 5
Preparation time approx. 30 minutes (without marinating time)
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