Thin minced steaks with glass noodle salad

Name: Thin minced steaks with glass noodle salad
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 Carrot; 100 g Sugar Peas; 2 Spring onions; 1 small yellow pepper; 75 g Glass noodles; 7-10 Tbsp Salt; 1 TABLESPOON Sunflower oil; 75 g Bean sprouts; 2-4 Tbsp Lime juice; 5 TABLESPOONS Vegetable broth (instant); 7-10 Tbsp Soy sauce; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g Minced beef; 7-10 Tbsp Oil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

1 Carrot
100 g Sugar Peas
2 Spring onions
1 small yellow pepper
75 g Glass noodles
7-10 Tbsp Salt
1 TABLESPOON Sunflower oil
75 g Bean sprouts
2-4 Tbsp Lime juice
5 TABLESPOONS Vegetable broth (instant)
7-10 Tbsp Soy sauce
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g Minced beef
7-10 Tbsp Oil

Directions

1
Peel, wash and thinly slice the carrot. Peas wash, clean and depending on size possibly halve. Clean and wash spring onions and cut them into rings. Peppers clean, wash and cut into strips.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash and drain the sprouts. Heat the oil. Fry the prepared vegetables and sprouts for 2-4 minutes, turning. Deglaze with lime juice and stock.
3
Season to taste with soy sauce, salt, pepper and sugar. Pour the pasta into a sieve and rinse with cold water. Drain and chop a little on a chopping board with a knife.
4
Mix pasta and vegetables. Form the meat into 4 flat minced steaks and season with salt and pepper. Fry for 2-3 minutes on each side in a grill pan brushed with oil. Arrange noodle salad and minced steaks on plates.
5
Garnish with coriander.