Chinese dried mushrooms with strips of beef and vegetables

Again and again I come back to the Asian cuisine despite many international preferences, because it is light and quite low in calories.

This time there was beef with spicy thin sauce, which also turns the dish into a soup.

ingredients

500 g False filet (lean beef from the bow)
1.5 L beef broth
2 spring onions cut into rings
1 clove garlic chopped
2 carrots (cut into strips with the julienne cutter or peeler)
Fennel green (optional)
bamboo shoots
dried Chinese mushrooms like oyster mushrooms / Shiitake / Mu-Err
sesame oil
Ginger, freshly peeled about 3 cm
Rice wine or optional dry sherry
Chilli powder / Chilli flakes / fresh chili pepper, if you like it less spicy: use Rosenparpika
sesame
Soy sauce dark (Caution: salty!)
Sambal Olek (dose carefully: sharp!)
1 pinch of sugar
rice

A cup of dried mushrooms (shiitake, mu-err, oyster mushrooms, etc.) are soaked in water for about 30 minutes.

Now wash the mushrooms well, if necessary clean and soak in fresh water for at least 2 hours.

(It is best to soften the mushrooms well before cooking, so that they unfold and soften well.)

Cut the meat into thin strips.
Heat a little sesame oil in a high pan.
Add chopped garlic and ginger and brown the strips of meat from both sides.
Deglaze with sherry or rice wine, let reduce slightly.
Fill up with hot beef broth.
Add bamboo shoots and mushrooms.
Season with chilli and cook for about 60 minutes on a small scale (the longer it is cooked at low temperature, the more meaty flavor is created!)
Meanwhile, cut the carrots into thin strips and spring onions into thin rings and add to the meat about 10 minutes before the end of the cooking time.
Season the broth with dark (salty) soy sauce.
Possibly. Add a little Sambal Olek for added spiciness and some sugar for a hint of sweetness.
Drain the broth and add meat and vegetables separately to the broth when rice is served.
Then maybe sprinkle a little more fennel green and sesame seeds.