Beef pan with cucumber

Ingredients for 2 servings:

• 200 g steak(s), (beef minute steaks)
• 1 onion(s), red
• ½ cucumber(s) (approx. 200 g)
• 50 g noodles, instant mie noodles (Asian store)
• 2 tbsp oil (peanut oil)
• some salt and pepper, coarsely ground freshly
• 1 tbsp white wine vinegar
• 2 tbsp soy sauce
• 1 pinch of chili flakes
• 5 sprigs coriander leaves

Instructions

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

Cut the beef steaks into approximately 1.5 cm wide strips. Peel the onion, halve it, and slice it into thin strips. Peel the cucumber skin into strips, leaving a few strips of peel. Halve the cucumber lengthwise and scrape out the soft insides and seeds with a spoon. Cut the cucumber into approximately 4 cm long pieces. Roughly break up the instant mie noodles and cook according to the package instructions. Heat a non-stick pan and add the oil. Sear the meat over high heat, season with salt and pepper, then remove. Sauté the onions and cucumber in the frying fat. Add the white wine vinegar, soy sauce, chili flakes, and 150 ml water and simmer uncovered for 2 minutes. Drain the noodles and mix them with the meat and cucumber. Season with salt and pepper to taste. Pick the leaves from 5 stalks of coriander, chop them, and sprinkle them over the top.