Ginger Beef with Noodles

Ingredients

• 30 g Ginger root
• 3 cloves garlic
• 3 tbsp Rapeseed oil
• 4 flat beef flank steaks (≈150 g each)
• 250 g thin rice noodles
• Salt
• 2 carrots
• 200 g Sugar snap peas
• 3 tbsp honey
• 50 ml Vegetable broth
• 1 tbsp dark soy sauce
• 3 tbsp sweet soy sauce
• 2 tsp rice starch
• 1 tbsp sesame seeds (10 g)
• 1 tsp Sesame oil
• 1 handful pea sprouts (10 g)
• 1 handful coriander leaves (5 g)
• 1 tsp black sesame seeds

Instructions

1. 1.

   Peel ginger and garlic, then blend with rapeseed oil into a paste. Pat the steaks dry, rub them with the paste, and let marinate for 2 hours.

2. 2.

   Meanwhile, cook rice noodles according to package instructions in plenty boiling salted water until al dente. Drain and set aside. Peel carrots, slice them thinly with a vegetable slicer.

3. 3.

   Wash sugar snap peas, cut diagonally into strips. Blanch both vegetables in boiling water for 3 minutes, then shock in cold water and drain.

4. 4.

   Combine honey, broth, dark soy sauce, sweet soy sauce, and rice starch; simmer gently while stirring until thickened, then cool slightly. Mix in sesame seeds and sesame oil. Rinse pea sprouts and coriander, shake dry, and break leaves into pieces.

5. 5.

   Mix noodles with carrots, sugar snap peas, and pea sprouts. Cook beef strips for 2–3 minutes on each side in a hot grill pan to desired doneness, let rest briefly, then slice into strips.

6. 6.

   Arrange noodles on plates, drizzle with sesame dressing, top with sliced beef, and garnish with coriander and black sesame seeds.