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–+ servings
5 from 8 votes

Spicy Beef Rolls with Colorful Noodles

Prep Time25 minutes
Cook Time20 minutes
Rest Time30 minutes
Total Time1 hour 15 minutes
Servings: 2 people

Ingredients

For the sauce:

  • 1 Egg, size M
  • 1 pinch Chicken broth, Kraft bouillon
  • 1 tsp Lemon juice
  • 2 Pinches Pepper, black, fresh from the mill
  • 200 g Beef, lean, roughly chopped
  • 1 tsp 5 spice powder, China
  • 3 g Salt or chicken broth, Kraft bouillon
  • 1 smaller Chilies, green, fresh or frozen
  • 1 tsp Chili oil
  • 2 tbsp Celery leaves, fresh or frozen
  • 6 small Onions, red
  • 4 medium sized Cloves of garlic, fresh
  • 3 tbsp Sunflower oil
  • 20 g Orange peel, diced
  • 1 Hot peppers, red, long, mild
  • 1 tsp Macis powder, alternatively: 1 teaspoon freshly grated nutmeg
  • 1,5 tbsp Tapioca flour
  • 80 g Pasta broth, see preparation
  • 2 tbsp Springroll Sauce, (China)
  • 2 tbsp Tomato juice
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tsp Tapioca flour
  • 1 tbsp Rice Wine, (Arak Masak)

For pasta:

    Instructions

    • Remove the brown edge from the toast, then cut the slice into 6 x 6 mm cubes. Beat the eggs and whisk with the chicken stock, lemon juice and pepper. Mix the mixture with the bread cubes. Let it work for 15 minutes, then knead vigorously by hand.
    • Place the beef in a large enough bowl. Wash the chillies and cut across into thin rings. Leave the grains and discard the stems. Add all ingredients from 5-spice powder to celery leaves. Cap the onions and the cloves of garlic at both ends, peel and cut into small pieces. Fry them well with the sunflower oil and add to the beef.
    • Squeeze the garlic cloves. If necessary, chop the orange peel cubes to 2 mm. Wash the peppers, remove the stem, cut in half lengthways, unfold, core and work the halves into small cubes.
    • Add all ingredients to the beef and mix vigorously. Let the mixture mature for about 30 minutes. Then work it into rolls as thick as a thumb. Fry the rolls in plenty of sunflower oil in portions in a pan until golden brown on both sides. Drain on paper towels and keep warm.
    • In the meantime, prepare the plates for garnish. Remove 6 leaves from the frisée salad, wash and place on the edge of the plate. Cut 2 slices from a tomato, season with salt and place on the salad. Cut 6 balls from a honeydew melon.
    • Bring the water for the pasta to a boil and dissolve the chicken broth in it. Add the pasta and cook al dente according to the instructions on the packet. Strain the pasta and use the broth to prepare the sauce.
    • Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Wash a carrot, cut off both ends, peel and slice diagonally into 3x3 mm thin sticks. Wash the peppers, cut diagonally into approx. 4mm thick slices, remove the pink partitions and all grains. Wash the broccoli, cut off 4 florets with a stalk of approx. 4 cm. Cut the main stem at the lower end. At the beginning of the florets, separate, peel and cut into small pieces.
    • Heat the sunflower oil in a wok, add the onions and garlic cloves and stir-fry for 2 minutes. Add the remaining ingredients and stir-fry for 3 minutes. Remove the large florets and place on the serving plates. Add the pasta and stir-fry for another 2 minutes. Deglaze with the sauce and simmer for 2 minutes.
    • Place the beef rolls on the plates. Take the colored noodles out of the wok with a slotted spoon and distribute on the plates. Drizzle the remaining sauce over the rolls, serve warm immediately and enjoy.