Time: 35 min.
Complexity: easily
Servings: 4

A detailed recipe for preparing an Asian dish.

Ingredients:

• 450 g beef flank steak, cut into 1 cm thick slices.
• 1 tbsp. vegetable oil
• Vegetable oil for greasing
• 2 tablespoons fish sauce
• 2 tbsp peeled grated ginger
• 3 cloves grated garlic
• 3 tbsp. l. rice vinegar
• 3/4 cup frozen peeled edamame soybeans
• 350 g finely chopped broccoli
• 2 Iranian cucumbers (small, sweet cucumbers without seeds), thinly sliced
• 1/4 cup sesame seeds
• 400 g of firm tofu, cut into 4 pieces lengthwise
• 1/2 cup coarsely chopped cilantro and/or mint

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, tofu, ginger root, edamame beans, broccoli cabbage, cucumbers, fish sauce, rice vinegar, garlic, sesame, cilantro, mint

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Preparation:

Step 1
• In a large bowl, whisk together the vegetable oil, ginger, garlic, and fish sauce. Place 2 tablespoons of the mixture in a large resealable plastic bag and add the chopped meat. Stir and marinate for 10 minutes. Add rice vinegar to the remaining marinade.
Step 2
• Meanwhile, defrost the soybeans in the microwave. Place the beans, broccoli, and cucumbers in the bowl with the marinade, shake well, and set aside.
  
  Preheat a grill pan over medium heat and brush with vegetable oil. Sprinkle the beef with sesame seeds. Cook the beef and tofu, turning, until the steak is cooked through, about 4 minutes per side. Serve the vegetable mixture with the tofu and the steak pieces sprinkled with herbs.

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