Episode 8
WÜSTHOF Cutting Academy
Cutting beef for wok
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Wok vegetables with beef fillet
The ingredients
Weighing, cutting, chopping - you need the following food to make a delicious dish for 2 people with your WÜSTHOF knives: 
  • 200 g fillet of beef
  • 120 g wholemeal spaghetti
  • 1 onion
  • 1 garlic clove
  • 200 g brown mushrooms
  • 200 g sugar peas
  • 120 g bean sprouts
  • 4 carrots
  • 4 tablespoons soy sauce
  • 2 tablespoons peanut oil
  • 4 teaspoons Sambal Oelek
  • Salt
  • Pepper
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Wok vegetables with beef fillet
The preparation

Portion the meat into small pieces with your WÜSTHOF knife, turn onions and garlic into fine cubes and cut carrots, snow peas and mushrooms. The pasta is cooking at the same time. Let the onions and garlic sweat in the pan and add the vegetables. After about 1 minute, push them to the edge and fry the fillet in the middle. Add Sambal Olek and soy sauce and season to taste. Then add noodles and bean sprouts to the pan, sprinkle with herbs and enjoy.

The detailed step by step instructions with lots of pictures can be found in the KptnCook App. Just download the free app and you have the recipe on your smartphone! Have fun snipping.

Renés recommendation
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Classic
Butcher knife 20 cm / 8"
With its bold profile and wide tip, this WÜSTHOF butcher knife tackles the toughest home-butchering jobs with safety and efficiency. More versatile than your typical butcher's knife, this razor-sharp knife is ideal for carving, trimming, skinning, portioning and slicing meat. It's also hefty enough to break down large fruit and vegetables.Classic 8” Butcher Knife FeaturesVersatile 8” length with a wider girth at end of blade allowing for efficient work in breaking down cuts, trimming meats, slicing and choppingHollow ground edge to reduce drag and prevent food from sticking to bladePronounced “belly,” resulting in smoother and more comfortable “rocking,” providing versatile use of full blade including precise cuts and slicesFull-bolster triple rivet handle design adds weight and heft Oversized triple-rivet handle provides comfort and a solid grip for hearty tasks
Classic
Santoku 17 cm / 7"
What a cook's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.
Classic
Paring knife 10 cm / 4"
Small, versatile knife with slim blade and plain edge: this Vegetable / Larding Knife is made for cutting onions and herbs and is also useful for chopping, cleaning and decorating fruits and vegetables. With its sharp, pointed blade, this Vegetable Knife also works well as a larding knife.
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