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Beef and carrots wok
A delicious wok with Asian flavours thanks to ginger and coriander!
Ingredients - for 4 people
- 560g minced beef
- 800g carrots
- 200g button mushrooms
- 1 red onion
- A few sprigs of coriander
- A little lemongrass
- 3 tbsp soy sauce
- olive oil
- 25 cl water
- 1 tsp sugar
- salt and pepper
Preparation
- Peel and chop the red onion. Peel the carrots and cut into 1 cm cubes.
- In a very hot wok (or frying pan), sear the pieces of beef in a drizzle of olive oil on all sides for around 30 seconds on each side. Set aside.
- In the same wok, again drizzle with olive oil and fry the onion with a pinch of salt to remove all the juices (remaining parts of the beef stuck to the wok). Add the carrots, sugar, salt and a little water. Cover and cook for 10-15 minutes until the water has evaporated.
- Rinse the mushrooms and cut into thin strips.
- When the carrots have melted, add the mushrooms and cook for 5 minutes. Then add the meat, soy sauce, pepper, lemongrass and chopped coriander.
- Mix well, reheat and serve.
