300 g beef

150 ml oil

2 tbsp SOLIA AROMA oil

100 g carrot

200 g pepper

2 spring onion

50 g black Chinese mushrooms

100 g soy sprouts

1 teaspoon grated fresh ginger

1 chili pepper

2 tbsp soy sauce

½ teaspoons salt

1 tablespoon rice vinegar

Heat some SOLIA AROMA oil in a wok, add beef cut into strips and stir-fry at a high temperature until it browns. Take the meat out and pour out the used oil. Pour 2 tbsp of new SOLIA AROMA oil in the wok, heat it and cook julienned carrot, pepper and onion.

Add sliced and drained black mushrooms which you previously soaked in hot water for about 20 minutes, add soy sprouts, ginger, chopped chili peppers, soy sauce, salt and shortly stir-fry everything.

Return beef to the wok and finally add vinegar. Serve with boiled rice. You can use veal instead of beef but keep in mind it takes less time to cook.