Buy all ingredients right below the recipe
Ingredients
- 100 g rice noodles (dry)
- 2 cloves garlic (pressed)
- 2 cm fresh ginger (finely grated)
- 1 tsp cornstarch
- 2 tbsp sunflower oil
- 1 red bell pepper (cut into strips)
- 1 yellow onion (cut into wedges)
- 3 tbsp soy sauce
- 1 tsp honey
- 100 ml beef broth (or water)
- Salt
- Ground black pepper
Method
- 1Cut 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.
- 2Meanwhile, prepare the vegetables: Wash the bell pepper, core it, and cut it into fine strips. Peel the onion and cut it into wedges.
- 3Bring 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 until al dente according to package instructions (usually only a few minutes). Drain and rinse briefly.
- 4For the meat mixture, heat a coated pan or wok strongly. Add 1 tablespoon of sunflower oil and sear the meat in it for about 5 minutes until it has browned all over. Add bell pepper and onion and fry for another 3 minutes.
- 5Reduce the heat to medium. Stir in soy sauce, honey, and beef broth (or water). Mix everything well, put on the lid, and simmer for about 2 minutes until the sauce thickens slightly. Arrange the meat mixture on plates, sprinkle with spring onion rings, and serve with the rice noodles.
