Asian beef salad with rice noodles

Ingredients for 2 servings:

• 250 g beef fillet(s)
• 3 red chili peppers
• 3 cm ginger root
• 1 bunch of coriander leaves
• 3 limes
• 3 spring onions
• ¾ cucumber(s)
• 125 g glass noodles
• 1 clove(s) garlic
• 1 tbsp sugar
• 5 tbsp fish sauce
• some pepper, freshly ground
• 40 g vegetable broth powder

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 17 minutes

Cut the fillet into approximately 2 cm thick slices, rub with pepper, and sear for 3 minutes on each side. Wrap the meat in aluminum foil and let it rest for 30 minutes. Bring to a boil in a pot with 2 liters of water and the vegetable stock powder. Cook the rice noodles for 12 minutes. Drain and pour cold water over them until the noodles are cold. For the sauce, squeeze the limes into a bowl. Wash and deseed the chilies. Finely chop the garlic, ginger, and deseeded chilies and add to the bowl. Add the sugar and fish sauce and stir until the sugar has dissolved. Cut the spring onions into approximately 5 mm pieces, finely chop the coriander, and add them. Peel the cucumber, halve it, remove the seeds, halve it again, and cut it into approximately 5 mm pieces. Divide the rice noodles between two bowls. Place the cucumbers on top. Cut the meat into thin strips and mix with the sauce. Serve on top of the glass noodles. Spread the remaining sauce on top.