Beef with Radish – *

A bean recipe for every taste:

(*) Luo Bo Niu Rou Si Rinse and dry beef, then cut into narrow strips about 4 cm long. Mix with a little bit of salt and one third of the mixed maizena (cornstarch).

Peel the radish and also cut or slice into narrow strips about 4 cm long. Rinse chopped garlic and cut into pieces about 4 cm long. Or skin garlic and cut into narrow slices. Peel and chop ginger. Stir soy sauce with remaining cornstarch and clear soup or water.

Heat oil (1) in a frying pan or wok. Stir-fry radish in it over high heat for about 1 minute, remove repeatedly.

Heat oil (2). Stir-fry meat in it at high temperature for about 1 min. Add ginger, chives (or garlic) and radish and roast again briefly. Stir in the sauce and bring the mixture to the boil once.

Season beef with salt, place on a serving plate form and sprinkle with Sichuan pepper.

Onion instead of radish. A bit of salty bean paste (Tian Mian Jiang, available at Asian stores) also tastes good in the sauce.

Info: Chinese dishes are often served with garnishes of vegetables such as carrots, tomatoes and cucumbers, respectively. For the radish flowers, cut raw radish slices with kitchen scissors. In the middle of the flowers you can put narrow

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