Glass noodle salad with beef

Ingredients for 4 servings:

• 200 g glass noodles
• 3 garlic cloves
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 400 g beef steak(s)
• 2 cucumbers
• 2 onions, red
• 2 red chili peppers
• 1 bunch Thai basil
• 60 g peanuts, salted
• 4 tbsp lime juice
• some sugar
• 4 tbsp peanut oil
• n. B. Salt
• 1 lime(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Total time approx. 35 minutes

light and delicious

Pour boiling water over the glass noodles and let them swell for 5 minutes. Drain in a sieve, rinse with cold water, and drain. Peel and finely dice the garlic. Mix with the fish sauce and soy sauce. Cut the beef into thin strips and mix with the marinade. Wash the cucumbers, halve them lengthwise, and deseed them. Peel the onions and wash and deseed the chilies. Cut everything into thin strips. Wash the Thai basil and shake dry, picking off the leaves. Roast the peanuts in a dry pan until lightly browned. Mix the cucumber, onions, chili strips, Thai basil, and peanuts in a bowl. Mix together the lime juice, sugar, and 2 tablespoons of peanut oil and pour over the mixture. Mix everything together and season with salt. Cut the glass noodles into bite-sized pieces with scissors and mix with the other ingredients. Season again to taste. Heat the remaining oil in a wok or large frying pan and fry the beef over high heat for about 3-4 minutes. Season with salt to taste. Mix with the salad and arrange on four plates. Rinse the lime with hot water, quarter it, add it to the salad, and serve.