'Ants on the Tree' or 'Crackling Vegetables – Beef with Glass Noodles'

Ingredients for 2 servings:

• 100 g glass noodles
• 160 g beef fillet(s), lean beef or tartar
• 2 onions, red
• 3 tbsp soy sauce
• 2 tbsp sherry or rice wine
• 2 tsp oil (sesame oil)
• 1 tbsp cornstarch
• 1 pinch(s) of sugar
• 1 tbsp oil (preferably soybean oil)
• 1 tsp broth, granulated
• 100 ml water
• Ginger powder
• 1 leek
• 1 carrot(s)
• 1 bell pepper(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-fat, WW-compatible, 7.5 P per portion

Prepare the glass noodles according to the package instructions, place them on baking paper (in portions), and bake in the oven at about 150 degrees Celsius to remove any moisture. Cut the beef into thin strips. Marinate with 1 tablespoon of soy sauce, 1/2 teaspoon of sesame oil, and the cornstarch for about 20 minutes. Finely chop all the vegetables: the leek into rings, the red onions into slices, and the carrots and bell peppers into cubes. If you have any peas left over, you can also add frozen peas. Heat the soy oil in a large pan until very hot. Sauté the red onions and meat over high heat. Add the vegetables, stirring constantly. After a while, add a pinch of sugar. For the sauce, add the ginger powder, remaining soy sauce, granulated stock, 100 ml water, sherry or rice wine, and remaining sesame oil. Let it simmer briefly. Then it’s time to serve: Portion the glass noodles onto a plate and pour the sauce over them. As the dry glass noodles absorb the sauce with the meat, it starts to crackle… and the food sinks.