Summary

Ingredients

• 30 g lass noodles
• 250 g beef fillet (s) (or roast beef)

For the marinade:

• salt and pepper
• 3 teaspoons potato flour
• 1 teaspoon Baking powder
• 5 tablespoon water
• 2 tablespoons oil
• 500 ml oil
• 2 tablespoon oil (peanut oil)
• 3 cloves garlic
• 500 ml coconut milk

For the sauce:

• 1 tablespoon curry powder
• 1 teaspoon sambal oelek
• 3 teaspoons sugar
• 1 teaspoon glutamate, (if you like)
• 5 tablespoon rice wine
• 1 teaspoon salt
• 2 pinches anise (star anise powder)

Print Recipe Pin Recipe

Instructions

1. Soak the glass noodles in cold water for about 1 hour.
2. Rinse the beef fillet or roast beef under cold running water, pat dry and cut into strips.
3. For the marinade, mix together salt, pepper, potato starch, baking powder, water and cooking oil. Marinate the meat cut into strips for about 15 minutes.
4. Swirl a hot wok twice with oil, heat 500 ml of cooking oil in it for deep-frying. Add the beef, stir-fry for about 1 minute, remove and drain on kitchen paper. Pour the remaining oil from the wok back into a storage container.
5. Swirl the wok twice with a little oil and heat the peanut oil in it. Peel the garlic, finely dice and fry in it. Deglaze with coconut milk. Let the glass noodles simmer over low heat for about 10 minutes.
6. For the sauce, mix the curry, sambal olek, sugar, glutamate, rice wine, salt, star anise powder and Sichuan pepper, add to the coconut milk and simmer the glass noodles in it for another 2 minutes.
7. Add the beef and cook in a closed wok for about 2 minutes. Clean and wash the spring onion, cut into pieces about 3 cm long, pour over the beef and cook for about 1 minute. Serve hot.