Beef with peppers, onions and noodles

Ingredients for 3 servings:

• 1 large beef roulade(s)
• 1 tsp baking soda
• 2 bell peppers
• 2 onions
• 1 piece(s) ginger
• 1 chili pepper(s)
• 1 garlic clove(s)
• 2 tsp cornstarch
• 1 tsp sugar
• 1 tsp black pepper
• 1 cube of meat broth
• 200 ml water, boiling
• 2 tsp soy sauce, dark
• 1 tbsp soy sauce, light
• 2 tbsp cooking wine, Chinese, alternatively dry sherry
• 1 tbsp oyster sauce
• Rapeseed oil for frying
• 250 g pasta, e.g. E.g. spaghetti

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Chinese-style stir-fried dish

Cut the beef roulade into thin strips across the grain. Mix baking soda with approximately 200 ml of cold water and soak the meat strips in it for half an hour. Then place in a sieve and rinse under running water, then drain well. Pat the meat dry with kitchen paper. Deseed and rinse the bell peppers, then cut into thin strips. Peel and halve the onions, then cut lengthwise into thin strips. Peel the ginger and garlic clove and finely chop them along with the chili pepper. For the sauce, first mix the cornstarch with a little cold water until smooth. Then add the remaining sauce ingredients and mix well. Brown the beef in rapeseed oil in a wok or high-sided frying pan over high heat, then remove from the wok. Then fry the onion and bell pepper strips in the wok over medium heat until al dente. Add the ginger, garlic, and chili pepper and fry briefly in the oil. Add the seared beef and sauce and bring everything to a boil. Stir in the pasta, which has been cooked al dente in the meantime, and mix everything well.