Rice Noodle Beef Salad with Coriander and Palm Sugar

Ingredients

• 4 Rinderfiletsteaks (küchenfertig, á ca. 160 g)
• 2 rote Paprikaschoten
• 2 rote Zwiebeln
• 0.5 Bund Koriander
• 1 Knoblauchzehe
• 3 cm frischer Ingwer
• 400 g Reisbandnudel
• 2 EL Keimöl
• Salz
• Pfeffer (aus der Mühle)
• 1 TL Palmzucker
• 1 Limette (Saft)','2 EL Sojasauce (hell)','1 EL Fischsauce (hell)','3 EL Sesamöl (hell)

Instructions

1. 1.

   Wash the meat, pat dry and trim. Wash the peppers, halve them, remove seeds and white membranes, and slice into very thin strips. Peel the onions and cut into fine slivers. Rinse the coriander, shake dry and pluck leaves. Peel garlic and ginger and finely chop.

2. 2.

   Cook noodles in boiling salted water until al dente.

3. 3.

   Heat 1 EL oil in a wok, sear meat all sides, season with salt and pepper. Remove, wrap in foil and rest briefly.

4. 4.

   Heat remaining oil in wok, sauté vegetables with garlic and ginger. Add coriander, slice meat thinly and mix into vegetables. Season with salt and pepper.

5. 5.

   For the vinaigrette whisk sugar with lime juice, soy sauce, fish sauce and oil. Drain noodles, let them drain and toss with vinaigrette. Taste, divide onto bowls and arrange meat and vegetables on top. Serve immediately.