Pasta with Beef
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g beef (hosteak)
- 1 teaspoon cornstarch
- 20 g mushrooms (tonku mushrooms), dried
- 1 bunch spring onion (s) (approx. 450g)
- 10 g iner
- 150 g Chinese cabbae
- 50 g bean sprouts
- 250 g Chinese e noodles
- salt
- 6 tablespoon oil
- 1 tablespoon rice wine
- 3 tablespoon soy sauce
- 5 tablespoon beef stock or broth
- pepper
- 2 egg (s)
- 1 tablespoon soy sauce
- 1 pinch (s) sugar
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Cut the meat into slices and mix with the starch. Soak the mushrooms in warm water for about 30 minutes. Cut the spring onions into approx. 1 cm thick, Chinese cabbage into approx. 2 cm pieces. Finely dice the ginger.
- Cook the pasta in salted water until al dente, drain and drain. Mix in 1 tablespoon oil. Cut the drained mushrooms into fine strips.
- Fry the beef and ginger in 2 tablespoons of hot oil for approx. 2 minutes, add rice wine and 1 tablespoon of soy sauce. Take out meat.
- Heat the rest of the oil, steam the mushrooms, spring onions, Chinese cabbage and soy bean sprouts for approx. 2 minutes while stirring. Add the meat, pasta, remaining soy sauce and stock or stock. Salt and pepper.
- Beat eggs, soy sauce and sugar. Fry an omelette in hot oil, chop it up and add to the noodles with beef. Heat briefly. To taste.
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