Sliced beef with white cabbage vegetables from the wok

Name: Sliced beef with white cabbage vegetables from the wok
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 250 g Basmati Rice; 7-10 Tbsp Salt; 600 g White cabbage; 1 red pepper; 1 Leek (leek; approx. 250 g); 300 g Carrots; 1 (350 g) Vegetable Onion; 2 Garlic cloves; 600 g Rump steak; 2 TABLESPOONS Oil; 6 TABLESPOONS Soy sauce; 3 TABLESPOONS Sherry (dry or medium); 7-10 Tbsp white pepper; 1 TEASPOON Cornstarch

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

250 g Basmati Rice
7-10 Tbsp Salt
600 g White cabbage
1 red pepper
1 Leek (leek; approx. 250 g)
300 g Carrots
1 (350 g) Vegetable Onion
2 Garlic cloves
600 g Rump steak
2 TABLESPOONS Oil
6 TABLESPOONS Soy sauce
3 TABLESPOONS Sherry (dry or medium)
7-10 Tbsp white pepper
1 TEASPOON Cornstarch

Directions

1
Bring the rice to the boil in lightly salted water, cover and let it swell for about 20 minutes at low heat. Clean and wash cabbage and bell peppers and cut into fine strips. Clean, wash and cut leek into diagonal slices. Peel, wash and cut carrots into small sticks. Peel onion and garlic.
2
Halve onion and cut into slices. Cut garlic into thin slices. Wash the meat, dab dry and cut into strips. Heat oil in a wok (or frying pan). Add meat and fry for about 2 minutes. Add onion and garlic to the wok and fry for approx. 2 minutes. Add cabbage, bell pepper and carrots and fry for another 4 minutes while turning. Add 200 ml water, soy sauce and sherry and simmer for about 4 minutes. Season with salt and pepper.
3
Add onion and garlic to the wok and fry for approx. 2 minutes. Add cabbage, bell pepper and carrots and fry for another 4 minutes while turning. Add 200 ml water, soy sauce and sherry and simmer for about 4 minutes. Season with salt and pepper. Mix starch with a little water and stir into the sauce, bring to the boil. Serve beef and white cabbage with rice
4
With 6 people: