Beef in spicy sauce
Ristorante Zheng Yang - Torino
Second dishes
The chef recipes
Ingredients
200 g beef shoulder, spring onions (including the green part), fresh or powdered chili pepper, fresh ginger, 1 tablespoon rice wine or Marsala or red wine, peppers, onion, carrot, salt and pepper to taste.
Preparation
Sauté the beef cut into strips in a pan for two minutes with a little sunflower oil together with ginger and spring onions cut into thin strips. In a pan with 200 ml of water, add onion, peppers and carrots cut into cubes, chili peppers, pepper, salt to taste and bring to a boil. Add the previously sautéed beef and deglaze with wine.
Obviously this dish can also have infinite variations using leftover vegetables such as broccoli, eggplant, celery. Instead of beef, cuttlefish or shrimp can also be used.
