John Myers
Ingredients for 2 servings:
- 200 g noodles (Mie)
- 250 g roast beef, from the rump
- 1 onion(s)
- 1 bulb(s) garlic, Chinese
- 1 tbsp ginger root, chopped
- 2 tbsp coconut cream (powder)
- 3 tsp curry paste (Massaman)
- 2 tsp sauce (sambal manis)
- 3 tbsp peanut butter, with pieces
- ½ red bell pepper(s)
- 50 g sugar snap peas
- 2 spring onions
- 5 tbsp peanuts
- ½ bunch basil (Thai)
- Salt
- fish sauce
- Water
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Creamy – spicy homemade creation
Cook the mie noodles according to the package instructions. Salt the beef, then immediately sear it on all sides in a very hot pan. Wrap it in aluminum foil and place it in the oven at 100°C until the other ingredients are ready. Slice the onion into rings, add it to the wok with the chopped garlic and ginger, coconut powder, curry paste, sambal manis, and peanut butter, and sauté. From now on, always keep a cup of water next to the wok and add water whenever the sauce thickens too much (about 400 ml in total). Slice the bell pepper, stir in, and cook for 2 minutes. Then clean, chop, and add the snow peas. Turn off the heat. Place the mie noodles in bowls. First, pour the sauce over it, then sprinkle the finely sliced spring onions, Thai basil leaves, and peanuts on top. Finally, remove the meat from the oven, cut it into very thin slices, and arrange it over the noodles.
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