Chinese vegetable filet pan

Name: Chinese vegetable filet pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Fillet of beef; 1 tin(s) (300 g net) Bamboo Shoots; 1 (approx. 500 g) Head Chinese cabbage; 2 medium-sized carrots; 3 TABLESPOONS Oil; 4 TABLESPOONS Tomato ketchup; 4 TABLESPOONS Soy sauce; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Fillet of beef
1 tin(s) (300 g net) Bamboo Shoots
1 (approx. 500 g) Head Chinese cabbage
2 medium-sized carrots
3 TABLESPOONS Oil
4 TABLESPOONS Tomato ketchup
4 TABLESPOONS Soy sauce
1-2 TEASPOONS Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Dab the fillet of beef dry, then cut into thin strips. Drain bamboo shoots and cut into slices. Wash and halve the Chinese cabbage and cut into wide strips. Peel carrots, wash and cut into very thin slices.
2
Heat the oil in a frying pan. Brown the meat strips in it in 2 portions. Take out and put aside. Sauté vegetables in cooking fat for 5-8 minutes. Add beef fillet and mix everything. Add ketchup, soy sauce and 1/8 litre water.
3
Mix cornflour with a little cold water. Thicken the vegetable pan with it and bring to the boil. Allow to draw through briefly at low heat. Season to taste with salt, soy sauce and pepper. Serve with rice.