Feuriges Cult Beef im Wok

Fiery cult beef in the wok

WienerWürze also has its place in Asian cuisine, whenever you want to avoid soy or if it is important to you that you know where the ingredients come from.


50 dag Hüferscherzel from the AMA quality seal Kalbin
oil for frying
40 days of seasonal vegetables
1/2 l diluted WienerWürze (1 part WienerWürze, 2 parts water)
1 small chili pepper

2 cloves of garlic
3 days fresh ginger root
2 tsp oyster sauce
fresh herbs (cilantro, curry herb, ...)
Salt pepper


Cut the meat (preferably from the delicacy) into bite-sized pieces. Heat the oil vigorously in the wok and fry the meat very quickly all over, seasoning with salt and pepper. Remove the browned pieces of meat from the wok. Roast the pre-cut vegetables one at a time in the wok, stirring constantly until al dente. Cooking separately is important because different ingredients have different cooking times. Remove the fried vegetables from the wok and set aside. Dissolve the roast mixture with soy sauce, add the chopped chili pepper, garlic cloves and grated ginger and sweat briefly. Now add the pre-cooked vegetables. Now put the fried pieces of meat and the meat juice back into the wok and season with salt, pepper and oyster sauce. Heat briefly again, add the chopped herbs and serve immediately.

TIP: Cut wok ingredients into strips, cubes, slices and pieces of the same size so that everything cooks as evenly as possible. Use heat-resistant fat, such as grape seed oil, sunflower or rapeseed oil, and only fry vegetables and meat in portions to avoid a steaming effect.


In China and Japan, rice is a natural addition to wok dishes, and special wok noodles are also very popular. As an Austrian alternative to rice, we recommend polished spelled or cooked grains (millet, wheat, etc.).

The recipe was from the ARGE Rind eGen , Auf der Gugl 3, 4021 Linz developed and photographed.

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