350 g on a thick fillet of beef loin, partially frozen
4 black eggplant, small and long
100 g of shiitake fresh mushrooms
100 g of round green beans
6 dwarf squash, yellow or green
1 red or green pepper
6 spring onions, without the outer layer
1 Tin of 200 g bamboo shoots, drained
1/4 Cup (60 My) refined vegetable oil
soy sauce and ginger, to serve
Cut the steak into very thin slices (it's much easier if you partially freeze it before cutting it). Put the slices in a serving dish, forming a single layer; season generously with salt and freshly ground black pepper and slashet them as you prepare the vegetables.
Remove the ends to the aubergines and then cut them along into very thin slices. Chop the mushrooms and clean the green beans. If these measure more than 7 cm long, split them in half. Cut the dwarf squash in half, in quarters or leave them whole depending on the size
Open the pepper in half, remove the white seeds and membrane and cut it into thin strips; cut the spring onion into pieces of a few 7 cm, discarding the extremes. Chop the slices of bamboo shoots into equal-sized pieces. Arrange all vegetables decoratively in groups in a serving dish.
When diners have sat down, turn on the electric grill, the griddle or a frying pan and, When it is very hot. bind it with a little oil; cold then over a high heat a quarter of the meat on both sides and put it on one end of the iron. Saute the vegetables on the griddle or pan, adding more
Serve each diner a small serving of meat and vegetables. Food should be dipmed in sauce just before eating. Repeat with the rest of the meat and vegetables, preparing it in runs and as it is consumed. Serve with steamed rice.
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