Summary

Ingredients

• 160 g beef from the hip
• 2 spring onions, cut into rings
• 80 g noodles (wheat noodles), thin Asian
• 1 clove (s) garlic, chopped
• 8 g iner, thinly sliced
• 50 ml water
• 1 tablespoon soy sauce
• 0.75 teaspoon ¾ beef stock or chicken stock
• Salt and pepper to taste
• 2 tablespoon peanut oil

Print Recipe Pin Recipe

Instructions

1. Cook the pasta according to the instructions on the packet, then drain well and allow to dry. Cut the beef into thin, bite-sized slices. Mix the water with approx. 2/3 of the soy sauce and the bouillon. Pour approx. 1 ½ tablespoons of peanut oil into a hot wok and fry the noodles in it for approx. 2 - 3 minutes over high heat. Then add the bouillon mix, mix well and fry for a further 1 - 2 minutes over high heat. Take the noodles out of the wok and keep them warm in the serving plate. Put the rest of the oil in the same pan, fry the beef together with the ginger and garlic for one to three minutes and season with the remaining soy sauce, a little pepper and a little salt to taste. Shortly afterwards add the spring onions and continue frying until the beef has reached the desired cooking point (about 1 - 2 minutes). Put the finished beef on top of the noodles and serve with a few chili rings in soy sauce if necessary.