John Myers
Contents
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Ingredients
Beef:
- 250 g Steak hip
- 1 tbsp Sweet soy sauce
- 1 tbsp Soy sauce
- 1 tbsp Rice wine (sake)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Vegetables:
- 100 g Fresh pineapple
- 0,5 Red peppers approx. 100 g
- 0,5 Green peppers approx. 100 g
- 0,5 Yellow pepper approx. 100 g
- 1 Onion approx. 100 g
- 100 g Spring onions
- 1 small can Bamboo shoots / strips approx. 140 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
Ribbon noodles:
- 150 g Tagliatelle
- 1 tsp Salt
- 1 tbsp Sunflower oil
Beef with vegetables and ribbon noodles in a wok:
- 2 tbsp Sunflower oil
- 200 ml Beef broth (1 teaspoon instant) + remaining marinade
- 150 ml Coconut milk
- 1 tsp Mild curry powder
- 1 tsp 5 spice powder
- 1 tsp Fish sauce
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
Instructions
- Wash the beef (steak hips), pat dry with kitchen paper, cut first into slices and then into strips. Marinate beef strips with sweet soy sauce (1 tbsp), soy sauce (1 tbsp), rice wine (sake) (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) for about 30 minutes. In the meantime, prepare the vegetables and pasta. Peel / clean and dice the pineapple. Clean and wash the peppers and cut into small diamonds. Peel and quarter the onion and cut into wedges / assemble apart. Clean and wash the spring onions and cut diagonally into pieces (approx. 3 cm long). Drain the bamboo shoots (strips) and drain well. Peel and finely dice the garlic cloves and ginger. Clean / wash the core of the chilli pepper and dice finely. Cook the ribbon noodles (150 g) in salted water (1 teaspoon of salt) according to the instructions on the package, drain through a kitchen sieve, return to the hot saucepan and toss in sunflower oil (1 teaspoon) so that they do not stick together. Heat sunflower oil (2 tbsp) in the wok, remove the marinated beef strips from the marinade, fry in portions / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (onion wedges + garlic clove cubes + chilli pepper cubes + ginger cubes, bamboo shoots, red + green + yellow pepper diamonds, spring onion pieces and pineapple cubes) and fry / stir fry. Deglaze / pour on the beef stock (200 ml) and coconut milk (150 ml). Season with mild curry powder (1 teaspoon), 5-spice powder (1 teaspoon), fish sauce (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and cover for about 15 minutes simmer / let simmer. Mix the tapioca starch (1 tbsp) with a little cold water, stir into the wok and let everything thicken a little. Add / fold in the ribbon noodles, heat and serve the beef with vegetables and ribbon noodles. Chopsticks may be sufficient for this.
