INGREDIENTS

250 g beef, lean (steak meat)
1 tbsp cognac
1 tbsp soy sauce, salty
1 tsp baking powder
1/2 egg white
1 pepper(s), green
1 vegetable onion(s)
2 chili pepper(s), red, mild, dried

1 spring onion(s)
1 clove(s) of garlic
1 piece(s) of ginger, walnut-sized
4 tbsp oil, neutral
2 tbsp soy sauce, salty
2 tbsp sherry, dry or rice wine
1 tsp cornstarch
5 tbsp meat stock
Salt and pepper

PREPARATION

Chop the meat very finely, the finer the meat, the quicker it will be ready when cooking later. If necessary, you can also use roulade meat; marinating it makes it tender and crumbly.

For the marinade, mix the cognac, soy sauce, baking powder and half the beaten egg white, dust the starch over it and add the meat. Marinate for half a day.

Cut the peppers, chili and spring onions into fine rings or wedges. The onion is peeled and quartered and then cut into individual skin segments.

Remove the meat from the marinade, dab lightly and fry briefly in hot oil, stirring constantly. Remove and fry the onion pieces in the remaining frying fat while stirring until brown. Add the remaining vegetables and fry for 2-3 minutes, add the meat again.

Meanwhile, mix the soy sauce, sherry, starch, broth and pepper and pour over the dish. Bring to the boil, wait until the sauce sets, season to taste and serve with rice.

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