Spicy beef from the wok

Name: Spicy beef from the wok
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Bamboo shoots (tin); 500 g Rump of beef; 1/2 yellow and orange pepper; 1 Stalk leek (leek); 150 g Shiitake mushrooms; 6 red, small chili peppers; 1 hazelnut-sized piece of ginger; 3 Garlic cloves; 175 g Noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 300 ml Beef bouillon (instant); 5 TABLESPOONS Soy sauce; 2-3 TEASPOONS Cornstarch

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Bamboo shoots (tin)
500 g Rump of beef
1/2 yellow and orange pepper
1 Stalk leek (leek)
150 g Shiitake mushrooms
6 red, small chili peppers
1 hazelnut-sized piece of ginger
3 Garlic cloves
175 g Noodles (e.g. tagliatelle)
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
300 ml Beef bouillon (instant)
5 TABLESPOONS Soy sauce
2-3 TEASPOONS Cornstarch

Directions

1
Drain the bamboo shoots. Wash the meat, dab dry and cut into strips. Clean, wash and cut the peppers into strips. Clean, wash and cut leek into rings.
2
Clean and trim the mushrooms. Clean, wash and seed 2 chillies and cut them into pieces. Peel and slice ginger and garlic. Prepare noodles in boiling salted water according to package instructions.
3
Heat oil in a wok. Season meat with salt and fry for 3-4 minutes, turning. Remove the meat. Add leek, paprika, bamboo shoots, chilli, ginger, mushrooms and garlic and fry for about 5 minutes.
4
Season with salt and pepper and remove. Add stock and soy sauce and simmer for 2 minutes. In the meantime, stir the starch with a little water until smooth and thicken the sauce until it is slightly creamy. Add all the ingredients and heat while turning.
5
Season to taste with salt and pepper. Arrange everything on preheated plates and garnish with the remaining chillies.