Spaghetti with spicy beef

Ingredients for 4 servings:

• 500g spaghetti
• 400 g rump steak(s) or fillet, cut into small pieces
• 2 beef tomatoes, skinned, pitted and diced
• 150 g soy sprouts
• 1 onion(s), cut into rings
• 1 garlic clove(s), pressed
• some fresh, chopped ginger
• Salt
• 1 pinch of chili pepper(s), crushed
• 2 tsp fresh coriander, chopped
• 3 tbsp corn oil
• 1 tbsp soy sauce
• some sesame oil
• chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the spaghetti until al dente, drain, stir in 1 tablespoon of corn oil, and set aside. Meanwhile, heat 1 tablespoon of corn oil in a pan or wok and sauté the onions, then stir in the garlic, ginger, and chilies. Quickly brown the meat over high heat. Add the soy sauce, sesame oil, bean sprouts, diced tomatoes, and coriander, stirring constantly. Season with salt and chili to taste. Briefly heat the spaghetti with 1 tablespoon of corn oil over high heat. Mix the noodles and sauce together and serve immediately.