Beef wok with crunchy vegetables

For 4 people

INGREDIENTS

• 200 g beef (a tender piece such as rump steak)
• 1 carrot
• 150 g flat beans
• 1 yellow sweet pepper
• 250 g button mushrooms
• 2 tbsp Cauvin The original olive oil
• 1 tbsp Cauvin organic omega Mediterranean 4-oil blend
• 2 tbsp soy sauce
• 1 onion
• 2 cloves of garlic
• pepper
• salt 

PREPARATION

1. Boil a large quantity of water.
2. Top and tail the beans and cook for 10 min. Drain and set aside.
3. Peel the carrot and cut into julienne strips.
4. Cut the sweet pepper into fine strips.
5. Prepare the mushrooms: peel them, remove the skin and cut them into fine slices.
6. Peel and coarsely chop the onion.
7. Finely chop the garlic.
8. Slice the beef into strips of about 1cm.
9. In your wok (or frying pan), heat the Cauvin The original olive oil, Cauvin organic omega Mediterranean 4-oil blend. Sauté the onion and garlic. Then add the carrot and sweet pepper. Finish by adding the mushrooms and flat beans.
10. When the vegetables are cooked (make sure they stay crunchy), add the soy sauce.
11. Add the beef and season with salt and pepper. Once the beef is cooked to your liking, your wok dish is ready to eat.