Beef wok tastes delicious and when the meat is marinated in baking soda, it becomes wonderfully tender.
Marinade:
2 finely chopped garlic cloves
1 finely chopped chili
1 cm finely chopped fresh ginger
2 dl hoisinsaus
2 dl soy sauce
1 tbsp sesame oil
2 dl sweet ketjap
1 tsp baking soda
Mix all the ingredients for the marinade in a bowl and add 500 g of beef to strips, preferably overnight, but a minimum of 1 hour.
Sauce:
2 finely chopped garlic cloves
1 finely chopped chili
1 cm finely chopped fresh ginger
2 dl hoisinsaus
2 dl soy sauce
1 tbsp sesame oil
2 dl sweet ketjap
Stir together all the ingredients and set aside.
Wokingen:
2 large onions in boats
1 large pepper in strips
2 carrots in strips
1 pk shitake mushrooms in strips
1 bok choy in strips
2 spring onions in strips
A fistful of cashew nuts
Brown the meat and shitake mushrooms on high heat in a neutral oil. Take the meat mixture out of the pan and set it aside. Fry onions, carrots in the same pan and stir constantly until they have gained heat, but still have chewing resistance. Add the meat mixture and sauce and bring to a boil, before stirring in the peppers, bok choy, spring onions and nuts and serving. Serve beef wok with rice or noodles, cooked as instructed on the package.
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