Beef Soup in Wok with Vegetables and Rice Noodles

• Clean / strip the beef rump steak, wash and cut into small slices. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Peel and dice shallot. Peel the carrot with the vegetable peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3.4 mm thick) with the knife. Clean / brush the mushrooms and cut into slices. Clean and wash the spring onions, halve lengthways and cut diagonally into pieces. Cook flat rice noodles in hot water for about 40 minutes, drain and roughly cut with kitchen scissors. The beef hip steak cubes with the garlic clove cubes, ginger cubes, chilli pepper cubes, sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches ) Marinate for about 30 minutes. Heat sunflower oil (1 tbsp) in the wok, fry the marinated hip steak cubes vigorously / stir-fry and slide them to the edge of the wok. Add the shallot cubes and sauté / stir-fry. Deglaze / pour on the beef stock (1 liter / 5 teaspoons instant). Add 1 star anise and 1 cinnamon stick and simmer / cook for about 1 hour with the lid closed. Add the vegetables (carrot blossoms, mushroom slices, spring onions and coriander) and the rice noodles. With sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), fish sauce (1 tbsp), light rice vinegar (1 tbsp), liquid honey (1 tbsp), lime juice (1 tbsp), coarse sea salt from the mill (2 big pinches ), colorful pepper from the mill (big pinches) and instant beef broth (1 teaspoon) season well / season to taste and simmer / cook for another 15-20 minutes without the lid. Finally, thicken with tapioca starch (1 tbsp) dissolved in cold water and serve in Chinese soup bowls with the appropriate soup spoon. Serve with each lime quarter (to taste).

Note:

• Serves as a main course for 2 - 3 people. As a starter for 5 - 6 people.