Mongolian beef with pepperoni

Name: Mongolian beef with pepperoni
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 piece (approx. 25 g) Ginger; 1 collar Spring onions; 80 g red peppers; 600 g Hoof steak (steaks as thick as possible); 3 TABLESPOONS Hoisin sauce; 2 Garlic cloves; 1 TABLESPOON Cornstarch; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 TEASPOON Chicken broth (instant)

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Hoisin sauce is indispensable for giving the hot-roasted hoof steak slices their special aroma. Of course, spring onions, garlic and ginger do not like to be overheard, but that's the way it is

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 piece (approx. 25 g) Ginger
1 collar Spring onions
80 g red peppers
600 g Hoof steak (steaks as thick as possible)
3 TABLESPOONS Hoisin sauce
2 Garlic cloves
1 TABLESPOON Cornstarch
4 TABLESPOONS Oil
7-10 Tbsp Salt
1 TEASPOON Chicken broth (instant)

Directions

1
Peel and chop the ginger and garlic. Clean and wash spring onions and peppers. Cut spring onions into pieces, peppers into rings. Dab meat dry, cut into thin slices and turn in the starch.
2
Heat the oil in portions in a large pan and fry the steak slices in it vigorously in portions. Fry the garlic, ginger, spring onions and peppers briefly. Season with salt. Add hoisin sauce and 1⁄4 l water, bring to the boil. Stir in broth and season with salt. Basmati rice tastes good with it.