John Myers
Beef Curry with Mixed Vegetables and Mie Noodles
The perfect beef curry with mixed vegetables and mie noodles recipe with a picture and simple step-by-step instructions.
- 200 g Steak hip
- 2 tbsp Peanut oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 200 g Brown mushrooms
- 200 g 1 rote Paprika
- 100 g Sugar snap
- 100 g 1 Zwiebel
- 50 g Roasted cashew nuts
- 2 piece Garlic cloves
- 1 Piece / walnut-sized Ginger
- 1 rote Chilischote
- 2 tsp Red curry paste
- 400 ml Beef broth (1 teaspoon instant broth)
- 1 Tsp / alternatively tsp instant chicken broth Glutamate
- 1 tbsp Tapioca starch
- 100 g Mie noodles
- 1 tsp Salt
- 1 tsp Ground turmeric
- 2 tbsp Sunflower oil
- Wash the steak hips, pat dry with kitchen paper, first cut into slices and then into strips (works especially well if the meat is a bit frozen). Remove the mushrooms, clean / brush and quarter. Clean and wash the peppers and cut into small diamonds. Clean / unthread, wash and cut the sugar snap peas in half. Peel, quarter, and slice the onion and separate them into strips. Peel and finely dice garlic cloves and ginger, clean / core the chilli pepper, wash and finely dice. Mie noodle in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) simmer gently for about 7 – 8 minutes, drain through a kitchen sieve, return to the hot pot, add sunflower oil (2 teaspoons) and the noodles in it swirl so that they do not stick together until further processing in the wok. Heat peanut oil (2 tbsp) in the wok, add the steak hip strips, fry vigorously / stir-fry, season with coarse sea salt from the mill (4 big pinches) and colorful pepper from the mill (4 big pinches) and slide everything to the edge of the wok . Now add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes, onion strips, peppers + snow peas and mushroom quarters) and sauté / stir fry, add the cashew nuts and red curry paste (2 teaspoons) / mix in and deglaze with the beef stock (400 ml) / pour on. Simmer everything with the lid on for about 5 – 6 minutes and thicken with the tapioca starch (1 tbsp) dissolved in a little cold water. Finally add / fold in the prepared Mie noodles, heat everything briefly and then serve immediately.
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