Rinse and dry the beef fillet, then remove the skin and tendons with a sharp kitchen knife. Cut the meat into narrow slices and cut them in half. Remove the skin from the onions and cut them into narrow rings. For the marinade, stir the soy sauce, sherry and Tabasco sauce in a baking bowl. Pour in the pieces of meat and the onion rings for about half an hour and let them marinate with the lid closed.
Meanwhile, cut the leeks in half and rinse thoroughly, then cut into wide rings. Rinse the peppers, remove the stem and seeds, and cut into narrow strips. Remove the meat from the marinade and drain well. Heat clarified butter in a frying pan and fry the meat pieces briefly and heartily in it. Remove the onion rings from the marinade and add them. Roast them while turning them continuously until they are translucent. Bring the clear soup with the marinade to the boil in a saucepan, then add to the onions in the frying pan. Add the leek and bell pepper strips and the frozen peas as well.
Simmer everything together for about six min, covered. Finally, fold in the cooled rinsed and drained bean sprouts. Simmer again for a few min on low heat.
Season to taste and serve on the spot.
Serve with : Long grain rice
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Tip: Instead of clarified butter you can also use butter in most cases.