Beef Wok with Crispy Parsnips

Rinse the parsnips, remove the peel (with a peeler), cut this half in half lengthwise again (cut open), cut into strips about 4-5 mm thick, rinse briefly under cold water, and drain well in a sieve (dry with kitchen roll if necessary). Clean the leek (i.e. cut away the green part and the roots), rinse and cut into fine rings (approx. 4-5 mm thick). Roughly dice cleaned peppers (about 1 cm wide, 4-5 cm long), cut washed zucchini with peel into narrow (5 mm) slices.

Make wok very hot, heat vegetable oil in it. Fry the drained parsnips in batches until crispy, remove with a slotted spoon and drain well.

Stir-fry the beef in the remaining oil, then place it on the grill of the wok and drain. Cook the crushed leek, bell bell pepper, garlic cloves and zucchini for 10 minutes, stirring continuously until al dente, then season with salt and bell pepper. Add the roasted meat and the hoisin sauce.

Heat everything one more time, arrange on large plates. Sprinkle the crispy parsnips on top.

Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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