Chili lime beef


For 4 servings
  • 20 g fresh ginger
  • 1 chili pepper
  • 100 g shallots
  • 150 g shiitake mushrooms
  • 600 g beef hip
  • 1 lime
  • 8 tbsp oil
  • 6 tbsp soy sauce
  • 2 tbsp acacia honey
  • 1 small bunch of coriander green



Working time: 20 min.
plus cooking time 6-8 minutes

nutritional value

Per serving 417 kcal
Carbohydrates: 11 g
Protein: 33 g
Fat: 27 g


  • Simple
  • Peel the ginger and cut into thin strips. Clean the chilli and cut into fine rings. Cut the shallots lengthways into 1⁄2 cm wide slits. Clean and quarter the shiitake mushrooms. Cut the beef hip into thin strips. Squeeze lime juice.
  • Heat 4 tablespoons of oil in a coated pan or in a wok. Fry ginger, chilli, shallots and mushrooms in it over high heat for 2-3 minutes. Remove the vegetables from the pan with a scoop. Heat the remaining oil in the pan and fry the meat in it over high heat for 4-5 minutes. Deglaze with lime juice and soy sauce. Add honey and vegetables, bring to the boil briefly and arrange on a preheated plate. Sprinkle with plucked coriander leaves and serve. Basmati rice goes well with this.
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