John Myers
Contents
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Ingredients
Mie noodles:
- 100 g Mie noodles
- 0,5 tsp Salt
- 1 tbsp Sunflower oil
Beef:
- 300 g Hip steak
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Sherry
- 1 tsp Tapioca starch
Egg:
- 2 piece Eggs
- 0,5 tsp Salt
- 1 tbsp Sunflower oil
Vegetables:
- 100 g 1 Carrot
- 100 g 1 Onion
- 100 g 1 leek
- 100 g 2 spring onions
- 100 g Brown mushrooms
- 100 g ½ yellow pepper
- 1 Red chilli pepper
- 20 g 1 piece of ginger
- 1 clove of garlic
Cashews:
- Cashews
Mie noodles with beef, egg, vegetables and cashew nuts in a wok:
- 2 tbsp Peanut oil
- 400 ml Clear beef broth (2 tsp instant broth)
- 20 g 1 piece of Palm Sugar
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Oyster sauce
Instructions
Mie noodles:
- Cook Mie noodles in lightly salted water (½ teaspoon salt) until firm to the bite, return to the hot pot and toss with sunflower oil (1 tbsp) to prevent them from sticking together.
Beef:
- Wash the steak, pat dry with kitchen paper, cut into fine strips and marinate with dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), sherry (1 tbsp) and ta-pioka starch (1 tsp) for about 30 minutes.
Egg:
- Beat the eggs, whisk with salt (½ teaspoon), bake a pancake in a pan with hot sunflower oil (1 tbsp), remove and tear into small pieces.
Vegetables:
- Peel the carrots with the peeler and cut into fine strips. Peel and halve the onion, cut into thin slices and pull apart in strips. Clean and wash the leek, halve lengthways and cut into strips. Clean and wash the spring onions and cut diagonally into rings. Clean / brush the mushrooms, halve and cut into slices. Clean and wash the peppers and cut into strips. Clean / core the chilli pepper, wash, halve lengthways and cut into fine strips. Peel and finely dice the garlic clove and ginger.
Cashews:
- Halve cashew nuts, roast / pan-fry in a pan without oil and take out again.
- Heat the peanut oil (1 tbsp) in the wok, add the marinated beef strips, fry vigorously / stir-fry and remove from the wok. Add peanut oil (1 tbsp), add the vegetables () one after the other and fry / stir-fry. Deglaze / pour in the beef stock (400 ml) and season with palm sugar (20 g), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and oyster sauce (1 tbsp). Let everything with the lid simmer / cook for approx. 6 - 8 minutes. Add / fold in the Mie noodles, pieces of eggs and roasted cashew nuts. Heat everything briefly and serve immediately.
