Veal Strips on Beans and Tomato Vegetables

For the veal strips on bean-tomato vegetables, first briefly rinse the meat, pat dry and cut into strips. For the marinade, mix the oil with the soy sauce.

Stir in the sambal olelek and the grated ginger, marinate the meat and let it sit at room temperature for about 30 minutes. in the meantime, scald and skin the tomatoes, remove the core and cut into cubes.

Wash the beans, cut the ends and blanch in boiling water for about 10 minutes. Immediately quench in ice water to retain the green color. Melt the butter in a non-stick pan and sauté the onion in it.

Add the tomato pieces and season with the herb salt. Put the lid on the pan and let it melt over a gentle heat. Warm the beans with the savory and red onion in the pan.

Heat a skillet and brown the meat, including the marinade, in the pan, swirling. Remove the meat from the pan and deglaze the pan with the red wine.

Pour the veal stock into the pan and let it boil down. Heat the meat again briefly in the stock. Serve the veal strips on bean-tomato vegetables and enjoy.

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