Asia Style Beef Stir-Fry in Red Peanut Sauce

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Ingredients

400 g	rump steak
5 tbsp	soy sauce
2 tbsp	sesame oil
¹/₂ tsp	chili powder
2 ¹/₂ tbsp	peanut oil
¹/₂ stalk(s)	leek
20	snow peas
10	shiitake mushrooms
4 stalk(s)	asparagus, woody ends removed
1	red bell pepper
1 small	courgette
1 can(s)	coconut milk
2 ¹/₂ tbsp	peanut cream
1 ¹/₂ tsp	red chili paste
100 g	cashew nuts
1 pack(s)	mung bean sprouts
4	kaffir lime leaves
4 sprig(s)	cilantro, chopped
¹/₂ tsp	ginger, freshly ground
	light soy sauce, to taste

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 10 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

Cut the meat into bite-sized strips. Mix the soy sauce with sesame oil and chili powder, add the meat, toss and marinate for an hour.

Toast the cashew nuts in a dry pan until slightly golden and allow to cool afterwards.

Clean and wash the vegetables. Cut the leek, asparagus and snow peas on the diagonal in slices. Cut the heads of the shiitake mushrooms in slices (discard the stems). Quarter, seed and slice the bell pepper. Lengthwise quarter the courgette and cut in slices.

In a wok, heat some oil. Fry the meat until rare to medium done. Remove from the wok and set aside. Add some more oil and stir-fry the vegetables briefly. Return the meat, add the coconut milk and the peanut cream and stir until well combined. Season with kaffir lime leaves, cilantro, ginger and chili paste. Finally stir in the mung bean sprouts and the toasted cashew nuts. Season to taste with soy sauce.

Serve with rice and garnished with cilantro.