John Myers
Ginger Beef with Rice Noodles
The perfect ginger beef with rice noodles recipe with a picture and simple step-by-step instructions.
- 5 cm Fresh ginger
- 350 g Rumpsteak
- 5 tbsp Soy sauce
- 250 g Pointed cabbage fresh
- 3 medium sized Carrots
- 1 size Onion red
- 2 tbsp Sunflower oil
- 1 tbsp Chili sauce
- 1 small Fresh mango
- 1 tbsp Lime juice
- 150 g Rice noodles
- 0,5 bunch Fresh coriander
- 1 tbsp Peeled sesame seeds
- Peel the ginger and grate it finely. Rinse the meat, pat dry and cut into thin strips. Mix with the ginger and 3 tbsp soy sauce and marinate the meat for about 30 minutes.
- In the meantime, clean, wash and cut the cabbage, carrots and onions into fine strips. Heat the oil in a wok, fry the meat in portions, remove from the wok. Put the vegetable strips in the wok, stir-fry for about 6 minutes If necessary, add a little water and season with chilli sauce and the rest of the soy sauce.
- Peel the mango, remove the stone, cut the pulp into small cubes. Fold the mango cubes and ginger beef into the vegetables and season with lime juice.
- Prepare the pasta according to the instructions on the packet, drain. Mix the meat, vegetables and pasta. Pluck the coriander leaves from the stems. Arrange ginger beef with rice noodles on plates, sprinkle with coriander leaves and sesame seeds.
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