Beef with ginger, beans, vegetables and mushrooms
4 servings
50 minutes
This recipe for beef with ginger, beans, vegetables, and mushrooms is a harmonious blend of rich flavors inspired by European cuisine. Ginger adds a spicy kick to the meat, soy sauce and red wine enhance its depth, while vegetables and mushrooms contribute freshness and softness. Historically, dishes with such ingredient combinations have appeared in various countries' cuisines, merging Eastern spices with Western gastronomy. Searing and braising help retain the meat's juiciness, while adding beans and peas makes the dish nutritious and balanced. This recipe is suitable for both family dinners and festive occasions, delighting guests with its richness of taste and aromas.
1
Cut the meat into cubes, add crushed garlic, grated ginger, soy sauce, and red dry wine. Mix, salt to taste, and let marinate for half an hour.
- Beef: 500 g
- Soy sauce: 2 tablespoons
- Dry red wine: 2 tablespoons
- Grated ginger: 1 tablespoon
- Garlic: 2 cloves
- Salt: to taste
2
Slice the mushrooms. Clean the bell pepper (yellow for color contrast) from seeds and cut into strips.
- Mushrooms: 250 g
- Fresh yellow bell pepper: 100 g
3
Sauté the peppers and mushrooms in a small amount of oil until soft.
- Fresh yellow bell pepper: 100 g
- Mushrooms: 250 g
- Vegetable oil: 50 ml
4
Sauté finely chopped onion and two chopped celery stalks separately.
- Onion: 100 g
- Celery: 2 stems
5
Combine both vegetable mixes, add peas and canned beans. You can also use uncanned beans if you have time to soak and cook them beforehand.
- Canned green peas: 250 g
- Canned beans: 500 g
6
Fry the meat separately until cooked, add the vegetable mixture to the meat and simmer together for 5 minutes.
- Beef: 500 g
