Summary

Ingredients

• 200 g pasta (Mie-)
• 250 g roast beef, from the hip
• 1 onion (s)
• 1 bulb garlic, Chinese
• 1 tablespoon ginger root, chopped
• 2 tablespoon coconut cream (powder)
• 3 teaspoon curry paste (massaman)
• 2 teaspoon sauce (sambal manis)
• 3 tablespoon peanut butter, with pieces
• 0.5 ½ bell pepper (s), red
• 50 g suar snap peas
• 2 spring onion (s)
• 5 tablespoon peanuts
• 0.5 ½ bunch basil (Thai)
• salt
• Fish sauce
• water

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Instructions

1. Cook the Mie noodles according to the instructions on the packet.
2. Salt the beef, then fry immediately on all sides in a very hot pan. Wrap in aluminum foil and place in the oven at 100 ° C until the other ingredients have finished preparing.
3. Cut the onion into rings, add the chopped garlic and ginger, coconut powder, curry paste, sambal manis and the peanut butter to the wok and sauté. From now on, always have a beaker with water next to the wok and always add water to the wok when the sauce thickens too much (around 400 ml in total).
4. Cut the bell pepper into strips, stir in and cook for 2 minutes. Then clean, cut and add sugar peas. Turn off the plate.
5. Put the Mie noodles in bowls. First pour the sauce over it, then sprinkle with the spring onions cut into fine rings, the Thai basil leaves and peanuts. Finally, take the meat out of the oven, cut it into very fine slices and spread over the pasta.