beef - extremely Asian style

recipe: Beef with three kinds of vegetables

0.0 from 0 votes
Difficulty: difficult


preparation time


cooking time


calories / serving

approx. 794


    Attention: This dish reminds me of the Asian restaurant around the corner. However, I'll be honest - there are so many ways to cook "Asian". This is a variant of mine that I call "extremely Asian style" because you need a lot of ingredients for it. Three different sauces and more. Look at the ingredients.


    • 600g beef rump, cut into thin strips

    • 200g fresh mushrooms quartered

    • 2 pepper diced

    • 1 zucchini sliced

    • 1 tbsp minced garlic

    • 1 tsp chopped ginger

    • 1 tbsp OIL (meat)

    • 3 tbsp oil (for frying)

    • 6 tablespoons soy sauce (meat)

    • 6 tablespoons soy sauce (sauce)

    • 4 tablespoons oyster sauce (meat)

    • 6 tablespoons oyster sauce (sauce)

    • 2 tablespoons hoisin sauce (meat)

    • 4 tablespoons hoisin sauce (sauce)

    • 2 tbsp water

    • 1 tbsp cornstarch

    • 1 tbsp baking soda


    • Place the meat in a bowl, season with the oil, soy sauce, oyster sauce, hoisin sauce, water, cornstarch, and baking soda, and mix well.

    • Cover and leave the meat to rest for at least half an hour or, even better, overnight in the fridge.

    • In a second bowl you can already mix the sauce. Mix together the soy sauce, oyster sauce and hoisin sauce and stir.

    • After the meat has rested, you can start right away. Heat the remaining oil in a wok or pan.

    • Add the garlic and sauté for half a minute until lightly golden.

    • Then add the meat and sauté for just 1 minute without turning or stirring.

    • After this minute you can turn the meat and have to wait exactly one minute again.

    • After another minute, the vegetables can be added and everything can be mixed together. Fry the whole thing for about 3 minutes. I always like my vegetables quite crunchy, if you want them more done, you just have to fry everything a little longer.

    • Then pour the sauce into the pan and stir well. Bring everything to a boil, switch off the stove, wait 2 to 3 minutes and the delicious dish is ready.


    • As an accompaniment, I recommend the typical jasmine rice, just like with Asians. This "sticks" something.

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