Heat the oil in the wok, add the onion and garlic and sauté for a moment to soften. Add the celery as well as the carrots and fry for two minutes at high temperature. Take out the vegetables.
Heat the wok repeatedly, pour in the beef and roast briefly at high temperature until the meat is golden brown on all sides.
Pour in the roasted vegetables and the remaining ingredients. cover and steam at low temperature for 30 minutes.
for lasagna and cannelloni.
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