Rump steak paksoi wok with corn on the cob

Name: Rump steak paksoi wok with corn on the cob
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 small Paksoi (approx. 500 g; alternatively 1 pointed cabbage); 1 package (125 g) fresh mini corncobs (or glass); 1 red chilli pepper; 3 Beef hoof steaks (approx. 150 g each); 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 2 TABLESPOONS rice wine (alternatively vodka); 3 TABLESPOONS Soy sauce

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 small Paksoi (approx. 500 g; alternatively 1 pointed cabbage)
1 package (125 g) fresh mini corncobs (or glass)
1 red chilli pepper
3 Beef hoof steaks (approx. 150 g each)
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper
2 TABLESPOONS rice wine (alternatively vodka)
3 TABLESPOONS Soy sauce

Directions

1
Remove the outer leaves of the paksoi if necessary and cut off the stem ends a little. Wash the paksoi and cut into pieces. Wash the corn and cut it in half lengthwise. Clean and wash the chillies and cut them into fine rings with seeds.
2
Dab meat dry and cut into thin strips.
3
Heat the oil in a large pan or wok. Fry the meat in it at high heat for about 4 minutes. Season with salt and pepper and remove. Fry the corn in hot frying fat for 3-4 minutes. Add the paksoi and continue frying for about 2 minutes.
4
Mix rice wine, soy sauce, approx. 4 tbsp. water and chilli, pour into the pan. Add meat and simmer everything briefly. Season to taste with salt. Serve with basmati rice.