Beef Stir‑Fry with Vegetables and Asian Noodles

Ingredients

• 300 g beef sirloin
• 5 tbsp Soy sauce
• 1 tbsp lime juice
• 100 g red cabbage
• 1 onion
• 1 Garlic clove
• 10 g ginger root
• 2 carrots
• 10 g bean sprouts (1 handful)
• 2 Spring Onions
• 2 tbsp peanut oil
• 1 stalk basil
• 100 g kohlrabi (1 small)
• 150 g udon noodles
• Salt
• Pepper

Instructions

1. 1.

   Trim the beef, pat dry and slice into thin strips. Whisk soy sauce with lime juice and marinate the meat for 15 minutes.

2. 2.

   Meanwhile, shred the red cabbage finely. Peel and finely chop the onion, garlic, and ginger.

3. 3.

   Peel the carrots and cut into short sticks. Rinse the bean sprouts and blanch in boiling salted water for 1 minute, then drain, shock in cold water, and set aside. Trim the spring onions, wash, and slice into 1 cm rings.

4. 4.

   Heat 1 tbsp oil in a large pan or wok over medium heat. Sauté onion, carrot, and cabbage for 4 minutes. Add garlic and ginger and cook for 2 more minutes. Stir in bean sprouts and spring onions, cooking another 2 minutes.

5. 5.

   Remove the crisp vegetables from the pan and set aside. Rinse basil, pat dry, and tear leaves. Peel kohlrabi and cut into sticks.

6. 6.

   Cook noodles according to package instructions until al dente, drain and set aside.

7. 7.

   Heat remaining oil in the pan. Remove beef from the marination liquid, let it drip briefly while reserving the liquid. Cook the beef over high heat for 5 minutes until browned. Add the vegetables and reserved sauce, mixing well.

8. 8.

   Season the stir‑fry with salt and pepper. Plate the noodles topped with the beef‑vegetable mixture, garnish with basil leaves and kohlrabi sticks.