Szechuan style beef

Name: Szechuan style beef
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Asian noodles (Chuka Soba); 7-10 Tbsp Salt; 1 red pepper; 150 g Mini carrots (Asia shop); 600 g Beef (rump steak); 1 Garlic clove; 1 walnut-sized piece of ginger; 2 TABLESPOONS Sesame Oil; 250 ml Vegetable broth (instant); 3 TABLESPOONS Soy sauce; 4 TABLESPOONS Sweet and hot chili sauce for chicken; 7-10 Tbsp Pepper; 7-10 Tbsp Asian chives

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Asian noodles (Chuka Soba)
7-10 Tbsp Salt
1 red pepper
150 g Mini carrots (Asia shop)
600 g Beef (rump steak)
1 Garlic clove
1 walnut-sized piece of ginger
2 TABLESPOONS Sesame Oil
250 ml Vegetable broth (instant)
3 TABLESPOONS Soy sauce
4 TABLESPOONS Sweet and hot chili sauce for chicken
7-10 Tbsp Pepper
7-10 Tbsp Asian chives

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Cut the peppers into quarters, clean, wash and cut into fine strips. Clean the carrots, leaving some of the greenery. Peel and wash the carrots and if necessary cut them in half lengthwise. Wash the meat, dab dry and cut into strips. Peel garlic and ginger.
2
Chop both finely. Heat 1 tablespoon sesame oil in a frying pan. Brown the meat in portions. Remove and put aside. Add 1 tablespoon of oil to the frying fat. Fry the vegetables for 2-3 minutes. Add garlic and ginger and fry until transparent. Deglaze with stock and soy sauce. Stir in chilli sauce. Drain the noodles and let them drain. Add meat and noodles to vegetables and fry briefly.
3
Fry the vegetables for 2-3 minutes. Add garlic and ginger and fry until transparent. Deglaze with stock and soy sauce. Stir in chilli sauce. Drain the noodles and let them drain. Add meat and noodles to vegetables and fry briefly. Season with salt and pepper if necessary. Arrange on plates and garnish with Asian chives