Thai festive beef

Ingredients for 4 servings:

• 600 g beef fillet(s)
• 3 stalks of lemongrass
• 2 tsp shrimp paste
• 2 cloves garlic
• 2 tsp brown cane sugar
• 2 tbsp fish sauce
• n. B. Rock salt and pepper, black from the mill
• 250 g rice noodles, wide, like tagliatelle
• Water, cold for soaking
• salt water
• 12 leaves of romaine lettuce
• ½ cucumber(s)
• 1 m.-sized carrot(s)
• 50 g soy sprouts, fresh
• ½ bunch coriander leaves
• 4 small chili peppers, red (Thai chili)
• 1 large garlic clove(s)
• 3 tsp brown cane sugar
• 2 tsp rice vinegar, white
• 1 tsp lemon juice
• 3 tsp fish sauce
• 6 tbsp water
• 1 handful of peanuts
• some coriander leaves, chopped
• some mint leaves, chopped
• 1 dashes sesame oil, toasted
• 3 tbsp sesame oil, unroasted or soy or peanut oil
• 1 small onion(s), red or equivalent Thai onions
• 3 tbsp water
• n. B. Rock salt and pepper, black from the mill

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

somewhat time-consuming

Finely shred the trimmed beef fillet (4 x 2 x 1 cm). Use the bottom half of the lemongrass stalks, mash them with a meat mallet, and then cut into very fine slices. Very finely dice the garlic. Mix the ingredients in a bowl with the shrimp paste, sugar, and fish sauce, and season with salt and pepper. Cover the marinated meat and let it rest in a cool place for at least 20 minutes. For the side dishes, first soak the noodles in cold water for 20 minutes. Clean the vegetables, thinly slice the peeled carrot, cut the peeled cucumber into medium-fine pieces, roughly chop the coriander, and remove the green pods from the drained bean sprouts. For the sauce, deseed the chilies (you can use more), chop them very finely, and mix them with the diced garlic in a mortar and pestle until a paste forms. Dissolve the sugar in lemon juice and rice vinegar, add the fish sauce and paste, and dilute with water. For the topping, roast the peanuts in a pan over medium heat, then grind them in a mortar. Chop the coriander and mint separately into medium-fine pieces. Slice and halve the onion. Cook the softened rice noodles in salted water for about 10 minutes, heat the sesame oil in a wok, and fry the onions until translucent. Then add the marinated meat and stir-fry everything over high heat for about 4 minutes. Add a little water if desired and season with salt and pepper. To serve, place the cooled noodles in the center of a bowl and arrange the vegetables around them. Spoon the cooked meat over the noodles and vegetables, drizzle with a few drops of sesame oil, scatter the crushed peanuts over the top, pour the sauce over the noodles, and garnish with mint and coriander leaves.