Eastern sautéed spicy beef with ginger
(a "light" recipe)

 This colorful range of meat and vegetables, accompanied by a bowl of Chinese rice (BaiFan), despite the rich and abundant aspect is always part of mine collection of light recipes.

Ginger and harissa give the dish a spicy taste: fundamental the presence of rice (or even pasta) to mitigate its strength!
riceAs in several other dishes of this category it serves as an accompaniment to meat and vegetables.

A recipe that is extremely light and ideal as a main meal of the day.

And now, starting as always from the ingredients, let's start cooking!

Ingredients, per person:

Preparation:

Cook the rice as indicated in the recipe for BaiFan.

In the meantime, clean and chop the vegetables into strips (if you have a piece of whole beef, cut into strips as well).

Prepare a marinade by mixing in a bowl the finely chopped garlic and ginger, soy sauce, honey, lemon juice, harissa and half a liter of oil.

Season the meat with half ct marinade and heat the remaining oil in a skillet wok type. As soon as the oil is hot jump the meat of beef over high heat for a minute ...

 and then add to the bowl of marinade.

In the same pan to blow up the vegetables for a minute, wet them with a coach or two of marinade and continue cooking over medium heat and cover the pan for a few minutes.

Add back the meat and the rest of the marinade, turn up the heat and let it dry for a minute to tie the various ingredients.

Serve immediately accompanied with a bowl of rice.

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• A half teaspoon of cornstarch diluted in a bit 'of water, added to the pan in the last stage of cooking, allows, if desired, to thicken the marinade and legar better the ingredients: to use in moderation!
• Note: instead of harissa, you can use sambal oelek, chili or cayenne pepper.

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