Beef Pan with Rice Noodles

Cut the beef into fine strips. In a bowl, mix with the pressed garlic, grated ginger, cornstarch, and 1 tablespoon of sunflower oil. Season with salt and pepper and set aside briefly.

In the meantime, prepare the vegetables: Wash and deseed the bell pepper and cut it into fine strips. Peel the onion and cut it into wedges.

Bring a pot with approx. 1.5 liters of water to a boil for the rice noodles. Once the water boils, salt it, add the noodles, and cook according to package instructions (usually only a few minutes) until al dente. Drain and rinse briefly.