300 g of beef, half of eggplant, 2 bunches of spring onions, 1 green pepper, 2 tomatoes, 2 carrots, 2 tablespoons cornstarch, 1 dl white wine, 1 teaspoon of grated ginger, unrefined olive oil, salt, pepper
Cut the meat into 1 cm wide strips and place it in a bowl.
Scramble the cornstarch together with white wine and pour it over meat. Stir it and leave it to marinate for 10 minutes.
Clean the vegetables, cut the onions into slices, carrots into sticks, and the eggplant, peppers and tomatoes into dices.
Pour a bit of oil in a pan, heat it up and cook the salted meat for a few minutes in it stirring constantly.
Take the meat out of the pan, put vegetables and grated ginger in it and simmer it for a few minutes while adding salt into it. Put the meat back to the pan, stir it a few minutes and serve it hot.
- Scramble the cornstarch together with white wine and pour it over the meat.
- Cut the carrots into sticks, the onions into slices and other vegetables into dices.
- Fry the salted meat for a few minutes stirring constantly.
- Take the meat out of the pan, put vegetables and grated ginger into it and simmer it for a few minutes.