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Ingredients
- 250 g beef sirloin
- 100 g rice noodles (dry)
- 2 cloves garlic (crushed)
- 2 cm fresh ginger (finely grated)
- 1 teaspoon cornstarch
- 2 tablespoons sunflower oil
- 1 medium red bell pepper
- 1 medium red onion
- 3 tablespoons soy sauce
- 1 teaspoon honey
- 100 ml beef broth (or water)
- 15 g chopped spring onion for serving
- 1 pinch salt
- 1 pinch ground black pepper
Steps
- 1Cut the beef into thin strips, place it in a bowl, and mix with the crushed garlic, grated ginger, cornstarch, and 1 tablespoon of sunflower oil. Season with salt and pepper, then set aside to rest.
- 2Meanwhile, prepare the vegetables: clean the bell pepper and cut it into thin strips. Peel and slice the red onion.
- 3In a pot, start heating about 1–1.5 liters of water for cooking the rice noodles. While the water is boiling, begin preparing the beef base. When the water starts to boil, salt it, add the noodles, and cook over medium heat for the time indicated on the package (usually only a few minutes). Continuously check to prevent overcooking.
- 4To prepare the meat, heat 1 tablespoon of sunflower oil in a non-stick pan or wok over high heat. Add the marinated meat and sauté for about 5 minutes until all sides are browned. Then add the bell pepper and onion, and sauté for another 3 minutes. Reduce the heat to medium, pour in the soy sauce, honey, and beef broth (or water). Mix thoroughly, cover, and let the sauce thicken (about 2 minutes).
- 5Divide the prepared beef ragout between two plates, sprinkle with chopped spring onion, and serve with the cooked rice noodles.
