Szechuan style beef
- 200 g Asian noodles (Chuka Soba) span>
- sp an> Salt
- 1 span> red pepper
- 150 g Mini carrots (Asia shop)
- 600 g Beef (rump steak)
- 1 Garlic clove
- 1 walnut-sized piece of ginger span>
- 2 EL Sesame oil
- 250 ml span> Vegetable stock (instant)
- 3 EL soy sauce
- 4 EL Chili sauce, sweet and hot for chicken
- Pepper
- Asian chives
40 minutes
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- 1.
- Prepare pasta in boiling salted water according to the instructions on the package. Quarter the paprika, clean, wash and cut into fine strips. Clean the carrots, leaving some of the greens to stand. Peel and wash the carrots and cut in half lengthways if necessary. Wash the meat, pat dry and cut into strips. Peel the garlic and ginger. Both finechop. Heat 1 tablespoon of sesame oil in a pan. Fry the meat in portions. Remove and set aside. Add 1 tablespoon of oil to the frying fat. Sear the vegetables in it for 2-3 minutes. Add the garlic and ginger and sauté until translucent. Deglaze with broth and soy sauce. Stir in the chili sauce. Drain and drain the pasta. Add the meat and pasta to the vegetables and fry briefly. If necessary, season with salt and pepper. Arrange on plates and garnish with Asian chives
1 person approx.:
- 390 kcal
- 1630 kJ
- 40 g protein
- 10 g fat
- 30 g carbohydrates
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