Spicy Chinese cabbage with beef fillet strips

Name: Spicy Chinese cabbage with beef fillet strips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 1 kg Chinese cabbage; 4 (65 g each) big tomatoes; 3 (40 g each) Onions; 2 tablespoons (10 g each) Sunflower oil; 7-10 Tbsp white pepper; 400 g Fillet of beef; 2 tablespoons (20 g each) Soy sauce; 1 TABLESPOON heaped parsley; 1 Parsley stalk for garnishing

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
1 kg Chinese cabbage
4 (65 g each) big tomatoes
3 (40 g each) Onions
2 tablespoons (10 g each) Sunflower oil
7-10 Tbsp white pepper
400 g Fillet of beef
2 tablespoons (20 g each) Soy sauce
1 TABLESPOON heaped parsley
1 Parsley stalk for garnishing

Directions

1
Peel the potatoes, wash and cook them covered with salt water for about 20 minutes. In the meantime cut the Chinese cabbage into fine strips and wash them. Scald tomatoes with boiling water, quench, skin, seed and cut into cubes.
2
Peel and chop 1 onion. Heat 1 tablespoon of oil, fry onion and Chinese cabbage for about 5 minutes, season with salt and pepper and set aside. Wash the beef fillet, dab dry and cut into strips.
3
Peel the remaining onions and cut into rings. Heat the remaining oil in a coated pan and fry the fillet strips with the onion rings for about 5 minutes and season with salt and pepper. Heat the Chinese cabbage, season with soy sauce and add the diced tomatoes.
4
Arrange fillet strips and Chinese cabbage on plates. Drain the potatoes and add them. Garnish with a bunch of parsley.