Wheat noodles with beef

Ingredients for 2 servings:

• 200 g beef fillet(s), fresh or frozen
• 120 g Chinese egg noodles made from wheat flour, dried
• 2 tbsp cornstarch or tapioca flour
• 2 medium-sized garlic cloves, fresh
• 20 g ginger threads, fresh or frozen
• 30 g carrot(s), coarsely grated
• 2 Pepper, red, long, mild
• 1 spring onion(s), white part only
• 2 leaves Pak Choi, large
• 24 sugar snap peas, green, fresh
• 6 tbsp sunflower oil
• 1 tsp tapioca flour
• 1 tbsp Arak Masak
• 3 tbsp soy sauce, light
• 1 tsp soy sauce, sweet
• 6 tbsp coconut water
• 1 tsp instant chicken broth
• 1 tsp white pepper, freshly ground
• 1 pinch(s) of cayenne pepper
• 2 tbsp honey, light
• n. B. Soybean sprouts, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A mildly spiced noodle dish with beef and bean sprouts from Canton Province, China.

Cut the beef fillet into strips approximately 2 x 2 x 3 cm and sprinkle with cornstarch. Cook the egg noodles in plenty of salted water according to the package instructions. Strain and reserve the cooking water. Spread the noodles on a fresh tea towel and trim slightly with scissors. Blanch the soy sprouts in the boiling pasta water for 1 minute. Trim both ends of the garlic cloves, peel, and roughly chop. Wash and peel the fresh ginger, then cut crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into thin strips. Weigh and thaw the frozen goods. Wash one carrot, trim both ends, and peel. Using a coarse grater, grate the appropriate amount from the bottom up. Wash the fresh red chili peppers, remove the stalks, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds intact. Wash the spring onions, remove any wilted leaves, and slice the white part diagonally into approximately 8 mm wide pieces. Remove any yellowed leaves from the washed pak choi. Separate 2 large leaves from the stem. Remove the white leaf stalks, halve them crosswise, and cut them lengthwise into strips. Halve the green leaves lengthwise and cut them crosswise into approximately 2 cm wide pieces. Keep the white and green parts separate. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger pods crosswise and lengthwise, leaving the smaller ones. Mix all the ingredients for the sauce until smooth. Take two tablespoons of this and mix with the honey. Heat a wok, add 3 tablespoons of sunflower oil, and heat until hot. Add the garlic cloves, along with the ginger strands, and the grated carrots, and stir-fry for 1 minute. Add the bell peppers, spring onions, and snow peas and stir-fry for 1 minute. Add the pak choi leaves and noodles and stir-fry for 2 minutes. Deglaze with the sauce, simmer for 1 minute, then divide the noodles between the serving bowls. Clean the wok and return to the heat. Add the remaining sunflower oil and heat until hot. Add the beef fillet pieces and stir-fry until all the pieces are light brown all over (no more than 1 minute). Deglaze with the honey sauce, stir-fry briefly, and spoon the pieces and their sauce over the noodles. Garnish with the soybean sprouts, flowers, and leaves and serve. Note: Not all supermarkets and Asian shops carry a wide selection of noodles. This dish uses round egg noodles made from wheat flour, which look like slightly thicker spaghetti. Please refer to the package instructions for cooking times (approx. 4 minutes).