Summary

Ingredients

• 2 plate / s Mie noodles (approx. 130 g)
• 1 leek
• 0.5 ½ bell pepper (s), red
• 1 medium carrot (s)
• 1 handful sugar snap peas
• 0.5 ½ glass bean sprouts or mung bean sprouts, preferably both fresh
• 1 clove garlic
• 2 cm ginger (depending on the thickness also 3 )
• 3 egg (s), size L
• 0.5 ½ rump steak (s)
• sesame oil
• soy sauce
• Sweet Chili Sauce
• salt and pepper
• 1 ½ liters water
• 1 teaspoon, heaped chicken broth, instant

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Instructions

1. Wash, clean or peel the vegetables. Cut the leek into thin rings, cut the pepper into strips and cut the strips in half. Cut the carrot diagonally into thin slices. If necessary, cut off the ends of the sugar peas. Finely chop the garlic clove and ginger. Cut half the rump steak into thin strips.
2. Now switch on a kettle with 1.5 liters of water.
3. Now heat the sesame oil in a medium-sized saucepan and lightly fry the vegetables. Deglaze with the water from the kettle, add the chicken stock and the Mie noodles. Bring to the boil briefly, then turn the heat to low and let the Mie noodles steep until the end of the cooking time. The vegetables must not be overcooked at the end and should still have a bit of bite.
4. Meanwhile, sear the rump steak strips in a pan for a short time on both sides and season with salt and pepper. It still has to be almost raw inside, so really short, it`s all about the roasted aromas.
5. 2 minutes before the end of the cooking time of the Mie noodles, beat the eggs into the soup and whisk, then add the bean sprouts and steak strips to the soup.
6. Now season the soup with soy sauce, sweet chili sauce, salt and pepper to taste.