Thai salad with beef strips

Name: Thai salad with beef strips
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 250 g Sweet peas; 500 g green asparagus; 250 g fresh baby corn; 2 large, mild chillies; 1 walnut-sized piece of ginger; 2 Garlic cloves; 3 TABLESPOONS Sesame Oil; 3 (150 g each) Beef Steaks; 400 ml Vegetable broth (instant); 3 TABLESPOONS Soy sauce; 1-2 TEASPOONS demerara sugar; 500 g Orichette (Italian pasta); 2 TABLESPOONS Curry Powder; 1 collar Coriander; 200 g Alfalfa sprouts; 7-10 Tbsp Salt; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

250 g Sweet peas
500 g green asparagus
250 g fresh baby corn
2 large, mild chillies
1 walnut-sized piece of ginger
2 Garlic cloves
3 TABLESPOONS Sesame Oil
3 (150 g each) Beef Steaks
400 ml Vegetable broth (instant)
3 TABLESPOONS Soy sauce
1-2 TEASPOONS demerara sugar
500 g Orichette (Italian pasta)
2 TABLESPOONS Curry Powder
1 collar Coriander
200 g Alfalfa sprouts
7-10 Tbsp Salt
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and drain the sugar snap peas. Wash the sapprgel, peel the lower third. If necessary, cut off woody ends. Cut asparagus diagonally into bite-sized pieces. Cut the corn on the cobs in half lengthwise and cook in boiling water for about 30 minutes. Add asparagus for the last 5-7 minutes and sugar snap peas for the last 5 minutes.
2
Meanwhile cut the chilli lengthwise and scrape out the seeds. Finely chop the pods. Peel ginger and garlic. Grate ginger finely. Press garlic through a garlic press. Heat sesame oil in a pan. Sauté the meat on each side for 3-4 minutes and season with salt and pepper. Remove, wrap in foil and leave to rest. Sweat chilli, ginger and garlic in the frying fat. Deglaze with stock and soy sauce. Season with sugar and simmer for 5 minutes. Cook the noodles in boiling curry-salted water according to package instructions.
3
Sauté the meat on each side for 3-4 minutes and season with salt and pepper. Remove, wrap in foil and leave to rest. Sweat chilli, ginger and garlic in the frying fat. Deglaze with stock and soy sauce. Season with sugar and simmer for 5 minutes. Cook the noodles in boiling curry-salted water according to package instructions. Drain vegetables and noodles and mix immediately with the marinade. Cut meat into strips and fold into the salad. Wash the coriander and shake dry. Pluck leaves from the stems, except for a few for garnishing, and chop finely. Fold in coriander and sprouts shortly before serving. Sprinkle the remaining coriander leaves on the salad
4
Drain vegetables and noodles and mix immediately with the marinade. Cut meat into strips and fold into the salad. Wash the coriander and shake dry. Pluck leaves from the stems, except for a few for garnishing, and chop finely. Fold in coriander and sprouts shortly before serving. Sprinkle the remaining coriander leaves on the salad
5
With 10 people: