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🍝 Quick beef noodles with colorful vegetables

520 kcal · 30 min · 4 servings

Ingredients

• 250 g Chinese egg noodles
• 3 bell peppers (red, yellow and green)
• 2 carrots
• 2 onions
• 1 handful sprouts
• 1 red chili pepper
• 600 g beef fillet
• 1 piece ginger (approx. 1,5 cm)
• 2 tbsp sesame oil
• 2 tbsp roughly chopped Thai basil
• fish sauce
• pepper (from the mill)

Instructions

1. 1. Cook the noodles in salted water until al dente. Follow the instructions on the package.
2. 2. Wash the bell pepper and cut it in half lengthwise.
3. 3. Remove the seeds and white pith from the bell pepper.
4. 4. Cut the bell pepper halves into thin strips.
5. 5. Peel the carrots.
6. 6. Grate the carrots finely into small sticks.
7. 7. Peel the onions.
8. 8. Cut the onions into coarse cubes.
9. 9. Wash the sprouts in a sieve under running water.
10. 10. Let the sprouts drain well.
11. 11. Wash the chili pepper.
12. 12. Cut the chili pepper in half lengthwise.
13. 13. Remove the seeds from the chili.
14. 14. Finely chop the chili.
15. 15. Rinse the meat briefly.
16. 16. Pat the meat dry with kitchen paper.
17. 17. Cut the meat into strips.
18. 18. Peel the ginger.
19. 19. Grate the ginger finely.
20. 20. Heat the oil in a wok.
21. 21. Sear the meat strips on all sides.
22. 22. Remove the meat from the wok.
23. 23. Set the meat aside.
24. 24. Add the prepared vegetables to the wok.
25. 25. Add the grated ginger and chopped chili.
26. 26. Fry the vegetables while stirring for 2 to 3 minutes.
27. 27. Add 3 to 4 tablespoons of fish sauce.
28. 28. Add a little water.
29. 29. Simmer the mixture gently for 1 to 2 minutes.
30. 30. Stir the meat back in.
31. 31. Let the meat heat through in the dish.
32. 32. Add the drained noodles.
33. 33. Add the basil.
34. 34. Season the dish with fish sauce.
35. 35. Season the dish with pepper.
36. 36. Serve the dish.

Nutrition per serving

• kcal: 520
• Protein: 44 g · Fett/Fat: 14 g · Carbs: 54 g