Thai noodle soup with beef fillet

Ingredients for 4 servings:

• ½ bunch coriander leaves
• 1 piece(s) ginger (walnut-sized)
• 250 g beef fillet(s)
• 2 tbsp soy sauce
• 1 stalk(s) leek
• 1 carrot(s)
• 100 g celery
• 1 chili pepper(s), red
• 1 tsp butter
• 1 tbsp sesame oil
• 1.2 liters of instant vegetable broth
• some salt and pepper
• 100 g glass noodles

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Rinse the cilantro, setting aside a few leaves for garnish. Roughly chop the rest. Peel and finely grate the ginger. Rinse the beef fillet, pat dry, halve, and cut into wafer-thin slices. Marinate for 20 minutes with soy sauce, ginger, and chopped cilantro. Cut the leek lengthwise, rinse, and slice into rings. Peel the carrot and celery, rinse, and slice into fine strips. Cut the chili lengthwise, deseed, rinse, and slice into strips. Sauté the leek in hot butter and sesame oil. Deglaze with stock, add the vegetables, and simmer for 5 minutes. Season with salt and pepper. Prepare the noodles according to the package instructions. Drain well and place the raw, marinated fillet strips into soup bowls. Top with piping hot vegetable broth, garnish with the remaining cilantro, and serve immediately. This goes well with krupuk (crab bread or crab chips).