Sliced beef with roasted carrot-radish vegetables

Name: Sliced beef with roasted carrot-radish vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Carrots; 2–3 Navettes (alternatively 300-400 g white radish); 7-10 Tbsp Salt; 25 g fresh ginger; 300 ml dry white wine; 200 ml Vegetable broth; 3-4 Tbsp Soy sauce; 800 g Beef hip steak; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Carrots
2–3 Navettes (alternatively 300-400 g white radish)
7-10 Tbsp Salt
25 g fresh ginger
300 ml dry white wine
200 ml Vegetable broth
3-4 Tbsp Soy sauce
800 g Beef hip steak
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel and wash carrots and navettes. Dice the navettes, cut the carrots into slices. Steam vegetables in a pot covered with a little salt water for 5-6 minutes, take them out and rinse them in cold water
2
Peel and finely chop the ginger, reduce by about 1/3 in a pot with white wine, stock and soy sauce. Dab meat dry, cut into strips
3
Heat the oil in a frying pan. Fry the meat for 3-4 minutes while turning, season with 1 pinch of salt and pepper and remove. Add vegetables to the hot frying fat, fry for 2-3 minutes while turning, deglaze with white wine stock, bring to the boil, add meat, bring to the boil again, season to taste with pepper, sugar, salt if necessary. Leave to stand for approx. 5 minutes on the switched off hotplate and serve