Ingredients
- 2 limes
- 1 tablespoon black peppercorns
- 2 garlic cloves
- 4 lean beef cuts
- 1 red bell pepper
- 3 carrots
- handful of green beans
- half broccoli
- half savoy cabbage
- 1 tablespoon sesame oil
- 6 – 8 mushrooms
- salt to taste
- 2 large dashes of sunflower oil
- rice for serving
Kitchen equipment needed
- wok
- cutting board & chef’s knife
- bowl
- mortar and pestle
- vegetable peeler
- medium-sized pan
- colander
Preparation — 15 minutes
Make sure the beef is out of the fridge about half an hour in advance. Fill a medium-sized pan with water and bring to a bowl. Meanwhile rinse and chop the vegetables.
Use a brush of paper kitchen towel to clean the mushrooms and divide them into quarters. Rinse the bell pepper and chop into long strips. Clean the green beans, remove the ends and divide into half. Peel the carrots and divide them into thin slices, if they’re too large they won’t cook evenly. Rinse the savoy cabbage and divide into small pieces.Divide the broccoli into florets and peel and finely chop the garlic cloves.
As soon as the water starts to boil, add the rice and cook according to the package.
Add a tablespoon of black peppercorns to the mortar and grind them. Transfer the pepper to a bowl and add the juice of both limes. Add a tablespoon of sesame oil and combine well.
Divide the beef into strips and add a bit of salt.
Finishing the black pepper and lime beef stir-fry — 10 minutes
Heat the wok on the highest heat possible. Add a large dash of oil and shortly after you can also add the garlic and beef strips. Wait about a minute or 2 before you also add the carrot, broccoli, green beans, savoy cabbage and bell pepper. Stir and let it stir-fry on high heat for a few minutes. Add the black pepper mixture along with the mushrooms after about 5 minutes and add some extra sunflower oil if the mixture looks a bit ‘dry’. Season the stir-fry with some salt.
Drain the rice and serve this black pepper and lime beef stir-dry with rice for a filling meal, enjoy!
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