Exotic fruit pan

Name: Exotic fruit pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Beefsteak; 300 g Chicken filet; 1 red pepper; 125 g Mushrooms; 10 Lychees; 1 (approx. 750 g) Pineapple; 2 Kiwis; 1 can(s) (314 ml) Mandarin Oranges; 2 TABLESPOONS Soybean oil; 7-10 Tbsp Salt; 7-10 Tbsp colourful pepper; 150 g frozen peas; 1/8 l clear broth (instant); 1/8 l Soy sauce; 1 TABLESPOON Cornstarch; 7-10 Tbsp Curry; 1 Carambola and mint leaves to garnish

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Beefsteak
300 g Chicken filet
1 red pepper
125 g Mushrooms
10 Lychees
1 (approx. 750 g) Pineapple
2 Kiwis
1 can(s) (314 ml) Mandarin Oranges
2 TABLESPOONS Soybean oil
7-10 Tbsp Salt
7-10 Tbsp colourful pepper
150 g frozen peas
1/8 l clear broth (instant)
1/8 l Soy sauce
1 TABLESPOON Cornstarch
7-10 Tbsp Curry
1 Carambola and mint leaves to garnish

Directions

1
Wash the meat, dab dry and cut into strips. Clean and wash the peppers and mushrooms. Cut the bell peppers into strips and the mushrooms into slices. Remove lychees from their skins and remove seeds.
2
Quarter the pineapple and remove the woody stalk. Cut the flesh from the skin and dice. Peel the kiwis, put 4 slices aside for garnishing. Cut the rest into pieces. Drain mandarins on a sieve.
3
Heat the oil in a pan. Brown the meat in it in portions. Season with salt and pepper. Remove and put aside. Sauté peppers, mushrooms and peas in the frying fat. Add prepared fruit and meat.
4
Deglaze with stock and soy sauce. Simmer for about 2 minutes at low heat. Stir cornflour with a little water until smooth. Thicken the sauce with it. Season to taste with salt, pepper and curry. Cut the carambola into slices.
5
Arrange the fruit pan on plates. Serve garnished with kiwi, carambola and mint. Serve with rice.