Hot salad cooked in a wok over coals

Heat the coals in the grill. Cut the brisket into small cubes. Cut the champignons in half. Remove the canned corn from the can and pat dry with paper towels.

Place the wok on the grill and heat for 2 minutes. Pour in 4 tbsp. l. vegetable oil, add brisket and fry, stirring often, 2-3 minutes.

Place the mushrooms in the wok, pour in the soy sauce, season with dried garlic and freshly ground black pepper and cook for another 2 minutes. Add peanuts and corn, stir and cook for 1-2 minutes. Remove the wok from the grill, place the salad on plates and serve immediately.