Rice Noodles with Beef and Broccoli

Ingredients

• 1 tbsp sesame
• 100 g Sugar snap peas
• 500 g broccoli
• 20 g ginger (1 piece)
• Salt
• 250 g rice noodles
• 1 bunch spring onions
• 1 onion
• 150 g beef fillet
• 1 tsp peanut oil
• Pepper
• 1 tsp lemon juice
• 1 tsp Honey
• 1 tbsp soy sauce

Instructions

1. 1.

   Roast sesame in a dry pan until golden brown and set aside.

2. 2.

   Wash and trim sugar snap peas. Wash broccoli and cut into even florets. Peel and grate ginger.

3. 3.

   Blanch sugar snap peas in boiling salted water for about 1 minute, then shock in cold water and drain. Blanch broccoli for about 5 minutes, shock, and drain.

4. 4.

   Cook noodles according to package instructions, then drain and set aside.

5. 5.

   Meanwhile wash spring onions, trim, and cut into ~2 cm pieces. Peel onion and slice into thin half-rings. Cut beef fillet into ~1 cm thick strips.

6. 6.

   Heat oil in a wok or large pan. Add sugar snap peas, broccoli, and spring onions; stir-fry briefly and season with salt and pepper. Set vegetables aside.

7. 7.

   Add beef strips to the wok, sear until golden brown on all sides, then set aside. Return all onions to the pan and sauté until browned. Add ginger, lemon juice, honey, and soy sauce; mix well and let simmer slightly if desired. Add noodles, reheat, combine, season, sprinkle with sesame, and serve on four plates.