John Myers
Ingredients for 2 servings:
- 250 g beef
- 1 large potato(s), cooked
- 1 half red bell pepper(s)
- 30 g glass noodles, dried
- 20 g dried mu-err mushrooms
- 1 handful of peas, frozen
- 6 small red chili peppers
- Salt
- Glutamate (Ajinomoto)
- turmeric
- Soy sauce
- 1 tsp cornstarch
- 150 ml water
- vegetable oil
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Tibetan beef with glass noodles
Soak the mushrooms in plenty of water for two hours. Dice the meat, potatoes, and bell peppers. Roughly chop the mushrooms and cut the glass noodles into bite-sized pieces. Heat a wok and sear the meat in a little oil. Add the vegetables and mushrooms and cook briefly. Season with salt, ajinomoto, and turmeric and pour in the water. Cook the glass noodles briefly. Dissolve the starch in two tablespoons of water and add it. Allow the liquid to thicken briefly and season with soy sauce. Serve with basmati rice.
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