Sharp beef pan

Name: Sharp beef pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Fussilli (noodles); 7-10 Tbsp Salt; 1 red and yellow pepper; 1/2 bunch Carrots; 1 Courgette; 150 g Shiitake mushrooms; 400 g Beefsteak; 1 walnut-sized piece of ginger; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Sesame Oil; 250 ml Tomato juice; 2-3 TABLESPOONS Soy sauce; 7-10 Tbsp Chilli powder; 1/2 bunch Coriander

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Fussilli (noodles)
7-10 Tbsp Salt
1 red and yellow pepper
1/2 bunch Carrots
1 Courgette
150 g Shiitake mushrooms
400 g Beefsteak
1 walnut-sized piece of ginger
1 Onion
1 Garlic clove
2 TABLESPOONS Sesame Oil
250 ml Tomato juice
2-3 TABLESPOONS Soy sauce
7-10 Tbsp Chilli powder
1/2 bunch Coriander

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime, quarter the peppers, remove seeds, wash and cut into strips. Clean and peel the carrots, cut them in half lengthwise and cut them diagonally into pieces.
2
Wash and clean the zucchini and cut them diagonally into slices. Clean the mushrooms, possibly wash and cut in half. Wash the flesh, dab dry and cut into thin strips. Peel ginger, onion and garlic.
3
Finely chop the onion. Chop ginger and garlic finely. Heat oil in a pan. Brown the meat in it all around. Take it out. Add carrots and mushrooms to the hot frying fat and fry vigorously for 5 minutes.
4
Add remaining vegetables, onion, ginger and garlic and fry for 1-2 minutes. Deglaze with tomato juice, bring to the boil and simmer for 5 minutes. Add meat and noodles and fold in. Season well with soy sauce and chilli powder.
5
Wash the coriander and dab dry. Pluck leaves from the stems, except for a few for garnishing, and chop finely. Add coriander to the beef pan and fold in. Garnish with the remaining coriander.