Glass Noodle Salad with Beef Fillet

Ingredients

• 350 g glass noodles
• 50 g unsalted peanut kernels
• 1 tsp light sesame seeds
• 2 Spring Onions
• 2 Garlic cloves
• 1 piece ginger (about 3 cm)
• 500 g beef fillet
• 1 tbsp Sesame oil
• Salt
• pepper (ground)
• 2 tbsp rice vinegar
• 1 tbsp light soy sauce
• 3 tbsp peanut oil
• sugar
• Cayenne pepper
• lime juice
• a handful of coriander
• 1 pitahaya (dragon fruit)

Instructions

1. 1.

   Cook the glass noodles according to package instructions, drain and cut slightly smaller with scissors if desired.

2. 2.

   Roast the peanuts and sesame seeds in a small dry pan until fragrant, then let cool and roughly chop them.

3. 3.

   Wash, trim, and slice the spring onions into thin rings. Peel and finely chop the garlic and ginger.

4. 4.

   Clean the beef fillet, pat it dry, and cut into strips. Heat oil in a wok and sear the beef for 1-2 minutes until browned; season with salt and pepper, remove from heat and set aside.

5. 5.

   Sauté the garlic and ginger pieces in the same pan until translucent. Add the spring onions.

6. 6.

   Season the sauce with rice vinegar, light soy sauce, peanut oil, sugar, cayenne pepper, and lime juice; let it cool slightly.

7. 7.

   Wash the coriander, shake off excess water, and pull the leaves from the stems. Wash the dragon fruit, dry, cut in half, and slice into rounds.

8. 8.

   Combine the noodles, beef strips, and sauce; serve on plates topped with dragon fruit slices and coriander leaves, then sprinkle the chopped peanuts over the top before serving.