Asian-style beef and vegetable stew

Ingredients:

• 2 slices young beef (cut into strips)
• 2 small potatoes (peeled and roughly chopped)
• 1 white onion (thinly sliced)
• 2 carrots (sliced into rounds)
• a handful of peas or green beans
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• water as needed
• salt (optional; soy sauce is already salty)
• Risveglio – Emozioneolio Raggiola extra virgin olive oil

Preparation:

1. Heat the Raggiola oil in a saucepan and soften the onion over medium heat.
2. Add the beef strips and brown until they change colour.
3. Add the potatoes, carrots and peas or green beans, stirring to combine the flavours.
4. Pour in the soy sauce and rice vinegar and add just enough water to cover the ingredients.
5. Bring to the boil.
6. Cover for about 25–30 minutes, until the potatoes are tender and the liquid is almost completely absorbed.
7. Add salt only if needed.
8. Serve piping hot, with white rice or on its own as a complete meal, finishing with uncooked Risveglio extra virgin olive oil from Emozioneolio.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.