Asian beef stir-fry with broccoli and rice noodles

Ingredients for 4 servings:

• 1 onion(s), red
• 1 clove(s) garlic
• 1 red chili pepper(s)
• 1 piece(s) ginger, thumb-sized
• 300 g broccoli
• 150 g ribbon noodles (rice noodles), thin
• 400 g beef steak(s) from the rump
• 2 tbsp peanut oil
• some salt and pepper, colored or black from the mill
• 3 tbsp soy sauce
• 200 ml beef broth
• 200 g cream cheese with coconut (e.g. from Exquisa) or 150 ml coconut milk (unsweetened)
• 4 tbsp fresh coriander, chopped
• n. B. Desiccated coconut

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the onion and garlic clove. Cut the onion into thin wedges and finely chop the garlic clove. Clean the chili pepper, cut it lengthwise, remove the seeds, rinse it, and slice or chop it into fine rings. Peel and finely chop the ginger. Wash and trim the broccoli and divide it into small florets, peel the stems, and finely dice them. Prepare the rice noodles according to the package instructions. Rinse the meat, pat dry, and cut into 1.5 cm cubes. Heat the peanut oil in a wok and fry the meat cubes on all sides for 2 to 3 minutes, seasoning with a little salt and a few turns of mixed or black pepper from the mill. Then set the onion aside and add the sliced ​​onion, chopped garlic, chili, ginger, and broccoli florets, including the stems, to the pan and fry. Then add the soy sauce and beef broth, stir in the meat cubes, and let everything simmer for about 5 minutes. Then stir in the coconut cream cheese or coconut milk. Then fold in the drained rice noodles and sprinkle with the coriander and some shredded coconut, if desired.