Beef Shank with Fennel and Leek From the Wok

Rating: 2.0 / 5.00 (6 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Rinse the beef rump in a cool place, rub dry and cut into strips. Clean the fennel, rinse and cut into small strips. Rinse the leek, remove the skin from the carrots and also cut into strips. Peel the onion and cut into narrow strips.

Heat an electric wok and add the sesame oil. Add the strips of meat and stir-fry all around with a wooden spatula.

Season the meat with iodized salt and ground pepper. Remove the skin from the ginger, cut it first into slices, then into strips and add it to the prepared vegetables.

Peel the garlic and press it through a garlic press. Fry the dish well and finish with a pinch of sambal oelek and the soy sauce.

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