Vegetable-coconut wok with steak strips

Name: Vegetable-coconut wok with steak strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g dried mushrooms (e.g. Mu Err); 160 g Asian egg noodles; 2 Carrots; 150 g Sweet peas; 1 red pepper; 500 g Hoof steak; 2 TABLESPOONS Oil; 7-10 Tbsp curry, salt, pepper; 165 ml Coconut milk

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g dried mushrooms (e.g. Mu Err)
160 g Asian egg noodles
2 Carrots
150 g Sweet peas
1 red pepper
500 g Hoof steak
2 TABLESPOONS Oil
7-10 Tbsp curry, salt, pepper
165 ml Coconut milk

Directions

1
Pour boiling water over mushrooms and noodles separately and let them swell for about 5 minutes. Peel or clean, wash and chop the vegetables. Dab meat dry and cut into strips.
2
Heat oil in a wok or frying pan. Brown the meat in it and take it out. Fry vegetables and drained mushrooms in the frying fat for approx. 8 minutes, fry noodles for 3-4 minutes. Sprinkle with 1 tbsp. curry. Add coconut milk, bring to the boil.
3
Cover and simmer for 3-5 minutes. Season with salt and pepper, arrange.