Recipe for 4 people
Ingredients :
- 500g of rump steak
- 1 carrot
- 1 zucchini
- 1 red pepper
- 100g green beans
- 100 g of sugar snap peas
- 100g of button mushrooms
- 1 onion
- 30 cl of veal juice
- 1 tsp soy sauce
- 20 g butter
- 5 cl of sesame oil
- 1 tsp Antésite Réglisse Anise
Recipe instructions:
In a saucepan over medium heat, reduce the veal stock, soy sauce and Antésite by half. Off the heat, whisk in the butter and stir. Strain the sauce and keep warm over low heat.
Meanwhile, cut the vegetables into julienne strips . Cook the green beans and snow peas for 3 minutes in boiling salted water, then refresh them under cold water to preserve their color. Drain them immediately.
Cook the other vegetables for 4 to 5 minutes over high heat in a wok in half of the sesame oil. Remove to a plate.
Brown the pieces of meat for 2 minutes in the wok with the remaining oil, salt and pepper. Put all the vegetables back with the meat, stir-fry for 1 minute. Arrange on plates, cover with juice and sprinkle with sesame seeds.
