Colorful white cabbage with beef

Name: Colorful white cabbage with beef
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 300 g White cabbage; 1 small red pepper; 1 small stick of leek; 2 (approx. 150 g) Carrots; 1/2-1 baby onion; 1-2 Garlic cloves; 250-300 g Beef steak (e.g. beefsteak); 2 TABLESPOONS oil, salt, pepper; 5-6 Tbsp Soy sauce or Teriyaki marinade; 1 TEASPOON Cornstarch; 7-10 Tbsp some chives

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

300 g White cabbage
1 small red pepper
1 small stick of leek
2 (approx. 150 g) Carrots
1/2-1 baby onion
1-2 Garlic cloves
250-300 g Beef steak (e.g. beefsteak)
2 TABLESPOONS oil, salt, pepper
5-6 Tbsp Soy sauce or Teriyaki marinade
1 TEASPOON Cornstarch
7-10 Tbsp some chives

Directions

1
Clean cabbage, peppers and leek, peel carrots. Wash everything. Cut cabbage and bell peppers into fine strips, leek into rings and carrots into fine sticks. Peel onion and garlic. Cut onion in half. Cut both into thin slices.
2
Wash the meat, pat dry and cut into fine strips. Heat 1 tablespoon of oil in a wok or large frying pan. Brown the meat in it in portions. Season with salt and pepper, remove
3
Heat 1 tablespoon of oil in the frying fat. Stir-fry the vegetables for 3-4 minutes in portions. Add onion and garlic and fry. Deglaze with 100 ml water and soy sauce, simmer for about 2 minutes
4
Add meat again, season to taste. Stir starch and a little water until smooth. Stir into the sauce, bring to the boil. Arrange everything, garnish with chives if necessary. Serve with rice (e.g. basmati). Great for the immune system Cabbage is extremely rich in secondary plant substances. Mustard oils, carotenoids and others strengthen the immune system and prevent cancer