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Ingredients
- 250 g beef sirloin
- 100 g rice noodles (dried)
- 2 cloves garlic (crushed)
- 2 cm fresh ginger (finely grated)
- 1 teaspoon cornstarch
- 2 tablespoons sunflower oil
- 1 medium red bell pepper
- 1 medium yellow onion
- 3 tablespoons soy sauce
- 1 teaspoon honey
- 100 ml beef broth (or water)
- 15 g chopped green onion (for serving)
- 1 pinch of salt
- 1 pinch of black pepper
Instructions
- 1Cut the beef into thin strips. Place them in a bowl and mix with crushed garlic, grated ginger, cornstarch, and one tablespoon of sunflower oil. Season with salt and pepper, then set the mixture aside for a few minutes.
- 2Meanwhile, prepare the vegetables: clean the bell pepper and cut it into thin strips. Peel the onion and cut it into thin slices.
- 3Bring approximately 1–1.5 liters of water to a boil for the rice noodles. When the water starts boiling, add a pinch of salt and the noodles. Cook them according to the package instructions (it usually only takes a few minutes). Check them constantly so they don't get too soft, then drain them.
- 4To prepare the beef mixture, heat one tablespoon of sunflower oil in a large non-stick pan over high heat. Add the marinated meat and fry it for about 5 minutes, stirring constantly, until it browns nicely on all sides.
- 5Add the bell pepper and onion to the pan, then sauté everything for another 3 minutes. Reduce the heat to medium and pour in the soy sauce, honey, and beef broth (or water). Mix well, cover the pan with a lid, and let the sauce thicken (about 2 minutes).
- 6Divide the rice noodles into two plates, place the beef and vegetable mixture on top, sprinkle with chopped green onion, and serve immediately.
