Mediterranean stir-fry of beef strips and fennel

Name: Mediterranean stir-fry of beef strips and fennel
Total time: 25 min
Yield: 4
Ingredients: 2 toes garlic; 0.5 tablespoon mild paprika; 1 teaspoon ground cumin; 0.75 tablespoon dried oregano; 3 tablespoons olive oil; 300 gram beef strips natural; 2 fennel bulb; 1 big red onion; 0.5 orange; 12 black olive

Ingredients

Directions

Let the beef strips come to room temperature.
Cut the onion into thin pieces.
Grate and press the orange.
Halve the olives (and remove the pit if necessary).
Squeeze the garlic over a bowl and stir in paprika, cumin, oregano, some salt, freshly ground black pepper and 2 tablespoons of olive oil.
Put in the beef strips and marinate for 5 minutes.
Meanwhile, halve the fennel tubers (remove the stalks) and cut the halves into 1 cm thick sections.
Let the wok on high heat become hot.
Spoon the marinated beef strips in the hot woks stir fry and brown them quickly on high heat.
Spoon the beef strips on a plate.
Add 1 tablespoon of olive oil to the shortening in the wokkentoe and stir fry the onion and fennel for about 2-3 minutes.
Add orange zest and juice and stir fry for another 2-3 minutes until the fennel is cooked.
Spoon the beef strips with the drips and olives and heat the dish well.
Serve with brown rice or wholegrain penne.