Beef fillet on glass noodles

Ingredients for 2 servings:

• 100 g glass noodles
• 300 g beef fillet(s)
• 1 egg white
• 1 tsp cornstarch
• Salt and pepper from the mill
• 1 tsp sugar or maple syrup
• 1 tsp vegetable broth, instant
• 1 m.-sized carrot(s)
• 2 spring onions
• 4 tbsp rapeseed oil
• ½ cup vegetable broth, instant, hot
• 2 tbsp dry sherry
• 2 tbsp soy sauce
• e.g. water, boiling

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Not quite as cheap, but a blast!

Cut the fillet into approximately 1 cm thick slices (note: respect the grain of the meat). Mix together the egg white, cornstarch, salt, pepper, sugar, and vegetable stock. Toss the fillet slices in the water and marinate. Cut the carrot diagonally into very thin slices and cut the spring onions, including the dark green parts, into pieces about 4 cm long. Heat the oil in a large pan and fry the vegetables for about a minute, turning occasionally, then remove from the pan. Then briefly sear the meat on both sides. Mix together the soy sauce, hot stock, and sherry and add it. Simmer for a few minutes until creamy. In the meantime, pour boiling water over the glass noodles and let them stand for about 4 minutes. Arrange the drained glass noodles on a plate, then top with the meat, sauce, and vegetables.