Beef with Young Vegetables

In general, these are not very young vegetables. Even, one might say, it is not at all necessary young vegetables. This is such a special variety, which is called "mini". But since they are so tiny and so bright, they look so beautiful, I would like to think that they were born quite recently.

Ingredients

• 800-900 g lean beef pulp (tenderloin, thick rim, hind leg)
• 6 mini carrots
• 6 mini zucchini
• 6 mini squash
• 1 large onion
• 2 cloves of garlic
• 2 sprigs of thyme
• unrefined peanut or olive oil
• salt, freshly ground black pepper

Directions

1. Cut the beef into thin slices (no more than 5–7 mm thick). Then cut the slices into slices about 3 cm long and 1 cm wide.
2. Peel the onion and garlic, chop the garlic, chop the onion with medium feathers.
3. Season the meat with salt and pepper. In a wok or heavy-bottomed skillet, heat some oil vigorously over high heat. In small portions, quickly fry the pieces of meat in it, stirring actively, for about 2 minutes. every serving. Transfer the cooked meat to a baking dish. For the next serving, add a little oil as needed.
4. When all the meat is done, add another drop of oil to the wok and fry the onion and garlic in it, stirring as well. Add the garlic and onion to the meat pan. Add thyme.
5. Cut carrots, zucchini and squash in half. Dip in boiling salted water for 4 minutes. Throw in a colander.
6. Put vegetables in a dish with meat, cover with a lid or foil and place in an oven preheated to 180 ° C for 10-15 minutes.