Beef with Vegetables in the Wok
Freeze the beef 30 minutes, remove and cut into thin strips. Peel onion and garlic and chop finely. Rinse or peel the vegetables and pat dry. Cut carrots the into sticks and the peppers into strips. Cut the broccoli into small florets. Halve leeks lengthwise and cut into thin strips. Rinse, dry and slice the mushrooms. Rinse the sprouts and drain.
Mix together the sherry, 2 tablespoons soy sauce, ginger, cornstarch and 2 tablespoons water until smooth.
In 2 batches, saute the beef in a wok in 1 tablespoon oil per batch, and cook until browned. Deglaze with 1 tablespoon soy sauce, saute briefly, remove and rinse the wok.
Heat the remaining oil in the wok. Add the onion, garlic, carrots and peppers, season with salt and stir-fry 2 minutes. Add the broccoli and leek and stir-fry 2 minutes. Add the mushrooms and sprouts and cook everything briefly. Pour in 100 ml (approximately 1/2 cup) of water. Cover and cook 4 minutes. Add the sauce mixture and stir the meat into the vegetables in the wok. Cook everything until the sauce thickens. Remove from heat, season with sesame oil, salt and chilli powder and serve.