Curry beef with glass noodles

Ingredients for 2 servings:

• 30 g glass noodles
• 250 g beef fillet(s) (or roast beef)
• salt and pepper
• 3 tsp potato flour
• 1 tsp baking powder
• 5 tbsp water
• 2 tbsp oil
• 500 ml oil
• 2 tbsp oil (peanut oil)
• 3 cloves garlic
• 500 ml coconut milk
• 1 tbsp curry powder
• 1 tsp sambal oelek
• 3 tsp sugar
• 1 tsp glutamate (if you like)
• 5 tbsp rice wine
• 1 tsp salt
• 2 pinch(s) anise (star anise powder)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Soak the glass noodles in cold water for about 1 hour. Rinse the beef fillet or roast beef under cold running water, pat dry, and cut into strips. For the marinade, mix together salt, pepper, potato starch, baking powder, water, and cooking oil. Marinate the strips of meat in it for about 15 minutes. Toss a hot wok twice with oil and heat 500 ml of cooking oil for deep-frying. Add the beef, stir-fry for about 1 minute, remove, and drain on kitchen paper. Pour the remaining oil from the wok back into a storage container. Toss the wok twice with a little oil and heat the peanut oil in it. Peel the garlic, finely dice it, and fry it in it. Deglaze with coconut milk. Let the glass noodles simmer over low heat for about 10 minutes. For the sauce, combine the curry, sambal oelek, sugar, MSG (optional), rice wine, salt, star anise powder, and Sichuan peppercorns. Add to the coconut milk and simmer with the glass noodles for another 2 minutes. Add the beef and cook in the covered wok for about 2 minutes. Trim and wash the spring onions, cut them into approximately 3 cm long pieces, add them to the beef, and cook for about 1 minute. Serve hot.