Ingredients:
720 g beef filet (1.58 lb.)
210 g dark Soy sauce
ground black pepper
1 tsp. Wok spices
210 ml stock (200 ml = 7 fl oz)
1 chopped garlic clove
1½ tsp. grated ginger
80 ml light Soy sauce (1/3 cup)
60 ml roasted sesame oil (1/4 cup)
50 ml vegetable oil (3½ Tbsp )
4 tbsp. rice vinegar
1½ tsp. of shredded parsley
210g mixed paprika, cut in strips (7.4 oz.)
100g Shitake mushrooms (quartered) (3.5 oz.)
120g sugar peas (4.2 oz.)
80g bamboo shoots (2.8 oz.)
120g Soy shoots (4.2 oz.)
30g chopped ginger (1 oz.)
60g sesame oil (2 oz.)
5g potato starch + water (1-1½ tsp)
Procedure:
Slice the beef filet into thin slices. Mix in the Soy sauce and the Wok spices and leave to marinade in a cool place for 2 hours. To prepare the vinaigrette, put the stock into a pot together with the garlic and ginger and boil on moderate heat until the fluid is reduced by half. Stir in the Soy sauce, oil and vinegar. Add the
shredded parsley. Heat up 40 g sesame oil in a Wok. Roll the sliced beef in potato starch and fry it in the hot oil, then remove it from the pan. Heat 20 g of sesame oil in the Wok together with the chopped ginger, paprika, mushrooms and sugar peas and fry it all briefly. Add some stock to deglaze. Add the Soy and bamboo shoots and braise them briefly, tossing continually. Mix in the meat and add a bit of starch mixture, then transfer into a serving dish together with the rice. Sprinkle the vinaigrette over to finish.
210 g dark Soy sauce
ground black pepper
1 tsp. Wok spices
210 ml stock (200 ml = 7 fl oz)
1 chopped garlic clove
1½ tsp. grated ginger
80 ml light Soy sauce (1/3 cup)
60 ml roasted sesame oil (1/4 cup)
50 ml vegetable oil (3½ Tbsp )
4 tbsp. rice vinegar
1½ tsp. of shredded parsley
210g mixed paprika, cut in strips (7.4 oz.)
100g Shitake mushrooms (quartered) (3.5 oz.)
120g sugar peas (4.2 oz.)
80g bamboo shoots (2.8 oz.)
120g Soy shoots (4.2 oz.)
30g chopped ginger (1 oz.)
60g sesame oil (2 oz.)
5g potato starch + water (1-1½ tsp)
Procedure:
Slice the beef filet into thin slices. Mix in the Soy sauce and the Wok spices and leave to marinade in a cool place for 2 hours. To prepare the vinaigrette, put the stock into a pot together with the garlic and ginger and boil on moderate heat until the fluid is reduced by half. Stir in the Soy sauce, oil and vinegar. Add the
shredded parsley. Heat up 40 g sesame oil in a Wok. Roll the sliced beef in potato starch and fry it in the hot oil, then remove it from the pan. Heat 20 g of sesame oil in the Wok together with the chopped ginger, paprika, mushrooms and sugar peas and fry it all briefly. Add some stock to deglaze. Add the Soy and bamboo shoots and braise them briefly, tossing continually. Mix in the meat and add a bit of starch mixture, then transfer into a serving dish together with the rice. Sprinkle the vinaigrette over to finish.
Restaurant: Calla Restaurant, Hermann-Aust-Strasse 11, 86825 Bad Worishofen, Bavaria, Germany
Hotel/Inn: ‘Calla’ restaurant, at the Steigenberger Hotel ‘Der Sonnenhof’
Recipe Type: AuthenticHotel/Inn: ‘Calla’ restaurant, at the Steigenberger Hotel ‘Der Sonnenhof’
Submitted By: Head Chef Jörg Richter
Recipe Author: Head Chef Jörg Richter
Original Photograph By: Chef Jörg Richter/roesle.de
Photograph Retouched By: Recipe Spy
Source: http://www.roesle.de/WebRoot/Store/Shops/Roesle/MediaGallery/pdf/ROE_Rezeptkarte_AsiaWok_engl.pdf