John Myers
Contents
show
Ingredients
Beef strips:
- 250 g Hip steak
- 10 g 1 Red chilli pepper / cleaned
- 10 g 1 piece of ginger peeled
- 5 g 1 clove of garlic / peeled
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Rice wine
- 1 tbsp Chili oil
- 1 tsp Chili oil
Vegetables mix:
- 100 g 1 Onion
- 100 g Mongoose bean sprouts
- 100 g Young peas frozen
- 100 g Brown mushrooms
- 100 g ½ red pepper
- 100 g ½ yellow pepper
- 100 g ½ green pepper
- 50 g 1 Carrot
- 50 g 1 spring onion
- 0,5 Cup Fresh cilantro cut
Mie noodles:
- 180 g Mie noodles
- 0,5 tsp Salt
- 1 tsp Ground turmeric
- 2 tbsp Sunflower oil
Beef with mixed vegetables and Mie noodles:
- 1 Wok
- 2 tbsp Peanut oil
- 200 ml Clear broth with beef + marinade from the hip steak
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 Tsp / alternatively tsp instant chicken broth Glutamate
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Instructions
Beef strips:
- Clean the beef (remove the tendons), wash it, pat dry with kitchen paper, cut first into slices and then into strips. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the garlic clove and ginger. Marinate the beef strips with the chilli pepper cubes, ginger cubes, garlic clove cubes, dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), rice wine (1 tbsp), chili oil (1 tbsp) and brown sugar (1 tsp) for about 30 minutes.
Vegetables mix:
- Peel the onion, quarter it, cut into slices and pull apart in strips. Wash the mongoose bean sprouts and drain well. Clean / brush the cham-pignons, cut in half and cut into slices. Clean the peppers (red, yellow and green) and cut into strips. Peel the carrot with the peeler and cut into fine sticks. Clean, wash and cut the spring onions into rings. Wash the coriander, shake dry and cut finely.
Mie noodles:
- Cook Mie noodles according to the instructions in hot salted water (½ teaspoon) with ground turmeric (1 teaspoon) until firm to the bite, drain through a kitchen sieve, return to the hot pot and toss with sunflower oil (2 teaspoons) to prevent them from sticking.
Beef with mixed vegetables and Mie noodles:
- Drain the marinated beef strips through a kitchen sieve, collect the marinade and mix with the clear beef broth. Heat the wok, add peanut oil (2 tbsp), heat, fry the marinated beef strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (onion strips + carrot sticks, red + yellow + green pepper strips, frozen peas + spring onion rings, mushroom slices + mung bean sprouts and cut coriander) and fry / stir-fry. Deglaze / pour in the beef broth + marinade and add sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), glutamate (1 tsp / alternatively 1 tsp instant chicken stock), coarse sea salt from the mill (4 big pinches) and colored pepper season with the mill (4 big pinches). Finally, add / fold in the prepared Mie noodles and continue to cook / finish cooking for a few minutes with the lid on.
Serve:
- Spread the beef strips with mixed vegetables and Mie noodles on plates and serve with chopsticks.
