John Myers
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Ingredients
Beef with mushrooms:
- 200 g Hip steak
- 1 tbsp Sunflower oil
- 200 g Mushrooms
- 1 Carrot approx. 100 g
- 2 Spring onions approx. 50 g
- 1 Red chilli pepper
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 200 ml Beef broth (1 teaspoon instant)
- 1 tsp Tapioca starch
Marinade:
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Rice wine (sake)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colored pepper from the mill
Mie noodles:
- 75 g Chinese noodles (QUICK COOKING)
- 1 tsp Salt
- 1 tsp Sunflower oil
Serve:
- 2 Stalk Parsley for garnish
Instructions
- Wash the steak, pat dry with kitchen paper and cut into fine strips. The beef strips with dark soy sauce (1 tablespoon), sweet soy sauce (1 tablespoon), oyster sauce (1 tablespoon); Marinate rice wine (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) for about 1 hour. In the meantime, clean / brush and quarter the mushrooms. Peel the carrot with the decorating peeler, halve it lengthways and cut it diagonally into thin slices. Clean and wash the spring onions and cut diagonally into pieces approx. 1 cm wide. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the garlic clove and ginger. Pour boiling water over the Mie noodles, let them steep for 5 - 6 minutes, drain and toss in sunflower oil (1 teaspoon) to prevent them from sticking together. Heat sunflower oil (1 tbsp) in the wok, fry the beef strips vigorously / stir-fry and slide them to the edge of the wok. Add the chilli pepper cubes with the ginger cubes and garlic clove cubes and sauté / stir fry. Now add the vegetables (carrot slices, spring onion pieces and mushroom quarters) one after the other and sauté / stir-fry each time. Deglaze / pour in the beef stock (200 ml) and simmer / boil everything with the lid closed for about 10 minutes. Mix the tapioca starch (1 teaspoon) in a little cold water and stir into the wok. Add / fold in the noodles and heat them up. Serve beef with mushrooms and Mie noodles, garnished with parsley.
