Buy all ingredients right below the recipe
Ingredients
- 250 g Beef (e.g., sirloin or rump steak)
- 100 g Rice noodles (dry weight)
- 2 cloves Garlic (pressed)
- 2 cm fresh Ginger (finely grated)
- 1 tsp Cornstarch
- 2 tbsp Sunflower oil
- 1 red Bell pepper (in strips)
- 1 yellow Onion (in strips)
- 3 tbsp Soy sauce
- 1 tsp Honey
- 100 ml Beef broth (or water)
- 15 g Spring onions (chopped)
- Salt
- Black pepper
Preparation
- 1Cut the beef into thin strips. In a bowl, mix with the pressed garlic, grated ginger, cornstarch, and 1 tablespoon of sunflower oil. Season with salt and pepper and set aside briefly.
- 2Meanwhile, prepare the vegetables: Wash and deseed the bell pepper, then cut into fine strips. Peel the onion and also cut into strips.
- 3Bring a pot with approx. 1–1.5 liters of water to a boil for the rice noodles. Once the water boils, salt it, add the rice noodles, and cook according to package instructions (usually only a few minutes) until al dente. Drain and set aside.
- 4Heat a coated pan or wok with the remaining tablespoon of sunflower oil over high heat. Add the meat and sear for approx. 5 minutes until it has browned on all sides.
- 5Add bell pepper and onions to the meat and fry for another 3 minutes. Reduce the heat to medium. Stir in soy sauce, honey, and beef broth (or water). Mix everything well, put on the lid, and simmer for approx. 2 minutes until the sauce thickens slightly.
- 6Arrange the beef pan on plates, sprinkle with chopped spring onions, and serve with the rice noodles.
Knuspr-Küche
Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!