Beef fillet strips with lemongrass, coconut and peanut sauce

Ingredients for 4 servings:

• 500 g beef fillet(s)
• 2 tbsp oil
• 1 bunch of spring onions
• 1 garlic clove(s)
• 1 tsp fresh ginger
• 2 red bell peppers
• 250 g soy sprouts, fresh
• 150 g sugar snap peas
• ½ tsp curry paste, red
• 1 stalk of lemongrass
• 2 tbsp peanut butter
• 200 ml coconut milk
• 8 tbsp soy sauce
• 1 tsp palm sugar
• 400 g pasta
• salt and pepper

Instructions

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

Bamie Pad Sai Nüa

Season the beef fillet with salt and pepper and cut into strips. Wash the spring onions and slice into rings. Peel and finely chop the garlic and ginger. Wash, quarter, trim, and slice the bell peppers. Wash the snow peas and bean sprouts. Heat the oil in a wok until very hot. Add the beef fillet strips to the wok and fry until crispy, then remove from the pan and keep warm. Fry the spring onions, garlic, and ginger in the remaining cooking liquid for 2-3 minutes. Add the bell pepper pieces and snow peas, season with 5 tablespoons of soy sauce, and fry for 5 minutes. Add the bean sprouts and fry for 2 minutes. Season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil and cook the noodles until al dente. Remove the tough outer leaves from the lemongrass and finely chop the softer lower third. Mix the lemongrass, peanut butter, coconut milk, curry paste, 3 tablespoons of soy sauce, and palm sugar well. Add the mixture to the wok along with the beef fillet strips, simmer for 1 minute, and season to taste. Drain the noodles and add them to the wok. Mix everything well and serve immediately. Note: This dish also tastes great with chicken.