Asian beef salad

Finely chop the red pepper, the ginger and the garlic. Cut the red pepper, the onion and the bok choy into large pieces. Cut the steak into very thin slices. Mix the sesame oil, soy sauce, soy sauce, red pepper and garlic. Use half of the mixture to marinate the meat.

Heat half of the wok oil in the stir-fry stir-fry the onion and paprika for 3 minutes. Add the paksoi, bean sprouts and ginger and stir-fry for another 3 minutes. Then remove the vegetables from the wok. Wipe the wokskenschoon with kitchen paper.

Cut the tofu into cubes. Heat the remaining wok oil and stir fry the cubes of tofu until they are brown and crispy. Fry the slices of steak in a frying pan at high heat without added fat until they are brown and crispy.

Place a bunch of vegetables and tofu on each plate. Divide the steak and drizzle with the remaining marinade. Garnish with coriander and basil. Tasty with noodles or white rice.