John Myers
Contents
show
Ingredients
Mie noodles: ***)
- 100 g Mie noodles
- 0,5 tsp Salt
- 1 tbsp Peanut oil
Beef: **)
- 250 g Hip steak
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Sherry
- 1 tsp Tempura flour
- 2 tbsp Peanut oil
Vegetables: *)
- 100 g 1/2 green pepper
- 100 g 1 Carrot
- 75 g 1 Onion
- 75 g 2 spring onions
- 1 the size of a walnut 1 piece of ginger
- 1 clove of garlic
- 1/2 red chilli pepper
- 1 tbsp Peanut oil
Mie noodles with beef and vegetables in a wok:
- 1 tbsp Vegetables
- 4 tbsp Oyster sauce
- 4 tbsp Beef
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Mie noodles
Serve:
- 2 Stalk Maggi cabbage for garnish
Instructions
Mie noodles:
- Heat the water with salt (½ teaspoon), add the Mie noodles, leave to soften for approx. 6 - 7 minutes (firm to the bite), pour through a kitchen sieve, return to the hot saucepan, add peanut oil (1 tablespoon) and Swirl the pasta in it so that it doesn't stick together.
Beef:
- Clean / strip the beef, wash, pat dry with kitchen paper, cut into slices and then into strips. Mix the beef strips with the dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), sherry (1 tbsp) and tapioca starch (1 teaspoon) and leave to marinate for about ½ hour. Heat the peanut oil (2 tbsp) in the wok, add the marinated beef strips and fry / stir-fry for approx. 5 - 6 minutes and remove again.
Vegetables:
- Peel the onion, cut in half and cut into strips / assemble apart. Peel the carrot with the peeler, cut into 3 parts (approx. 6 - 7 cm long), then cut the carrot pieces lengthways into slices and finally into thin sticks. Clean and wash the peppers, cut in half crosswise and cut into thin strips. Clean spring onions, halve lengthways and cut into rings / strips. Peel and finely dice the ginger and garlic ten. Clean / core the chilli pepper, wash and finely dice. Put the peanut oil (1 tbsp) in the wok, heat it, add the vegetables (ginger cubes * + garlic clove cubes + chilli pepper cubes, onion wedges + carrot sticks and pepper strips + spring onion rings) and sauté / stir fry for 3 - 4 minutes and remove them again or slide them to the edge of the wok.
Mie noodles with beef and vegetables in a wok:
- Add the oyster sauce (4 tbsp) to the wok and bring to a simmer. Add / mix in the fried vegetables and the fried beef strips. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), stir-fry briefly and add / fold in the Mie noodles. Heat everything briefly and slide the wok off the hot plate.
Serve:
- Place Mie noodles with beef and vegetables in a wok on 2 plates, garnish with Maggi cabbage and serve. If you want, you can use chopsticks.
