Carrot and sugar snap pan with beefsteak strips

Name: Carrot and sugar snap pan with beefsteak strips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Sesame seed; 500 g Carrots; 500 g Sweet peas; 2 Garlic cloves; 1 piece(s) (approx. 1,5 cm) Ginger Tuber; 500 g Beefsteak (in the piece); 3-4 Tbsp Oil; 100 ml Soy sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Coriander green

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Sesame seed
500 g Carrots
500 g Sweet peas
2 Garlic cloves
1 piece(s) (approx. 1,5 cm) Ginger Tuber
500 g Beefsteak (in the piece)
3-4 Tbsp Oil
100 ml Soy sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Coriander green

Directions

1
Roast sesame seeds in a pan without fat, remove. Peel and wash the carrots and cut into thin slices. Clean and wash the mangetouts. Peel garlic and chop finely.
2
Peel the ginger and chop very finely. Wash the meat, dab dry and cut into fine strips. Heat the oil in a large pan. ##Fry the meat briefly on both sides over high heat and remove.
3
Fry the carrots for about 5 minutes in the frying fat, turning, add ginger and garlic, fry briefly and remove. Put the sugar snap peas in the pan and fry them while turning for about 3 minutes. Add carrots and meat.
4
Deglaze with ##soya##sauce and 75 ml water, heat up. Season with salt, pepper and sugar. Sprinkle with sesame seeds. Arrange on plates garnished with ##coriander##.