Beef with glass noodles

Ingredients for 2 servings:

• 250 g beef
• Oil (peanut oil), for frying
• 125 g glass noodles (small pack)
• 1 can/n chestnuts (water chestnuts)
• 1 jar sprouts (mung bean sprouts)
• 1 jar bamboo shoot(s), cut into strips
• 2 tbsp soy sauce
• Spice mix (Chinese spice)
• 1 tbsp oil (sesame oil)
• 1 small onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• Sambal Oelek

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the beef as thinly as possible with a sharp knife. Then cut the slices into bite-sized pieces and fry them in a wok (or in a pot) with peanut oil. Meanwhile, soak the glass noodles in cold water for 10 minutes (depending on the package instructions). Drain the mung bean sprouts, water chestnuts, and bamboo shoots. Add a little water to the beef (so that it is almost covered) and add the finely chopped garlic, the finely chopped onion, soy sauce, Chinese seasoning, and sesame oil. Add the drained bamboo shoots, mung bean sprouts, and water chestnuts (quarter them first if necessary) and simmer for about 5 minutes. Then add the soaked glass noodles and simmer for another minute. Finally, stir well and season with Chinese seasoning and sambal oelek. Tip: In addition to the mung bean sprouts and bamboo shoots, you can also add fresh carrots in thin slices, bell peppers or Chinese cabbage.