Beef, peppers and carrots


  • Serves: 2
  • Preparation: 15 min
  • Cooking: 8 min

220 g of beef
120 g peppers
70 g of carrots
1 big onion
0.5 dl of peanut oil

For the marinade:
1/2 clove of pressed garlic
a little ginger in a hurry
2 teaspoons of Maïzena
1 teaspoon of soy sauce
1 tablespoon of water
For the sauce:
50 ml of white wine
50 ml of water
3 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 tablespoon of sugar

To link:
1 tablespoon cornflour
2 tablespoons of water


Cut the meat into thin strips. Add the marinade. Book fresh for 30 minutes.
Cut the carrot, peppers and onion into julienne. Prepare the sauce and mix.
Heat the oil in a wok or sauté pan, quickly grab the meat, remove it and let it drain. Discard the oil, keep only 2 tablespoons.
To finish
Grab the vegetables, add the sauce, bring to the boil, add the meat and link with the cornflour. Serve immediately.