| |
- 600 GRAM BEEF
FILLET, cubed
- 2 TBSP SOY SAUCE
- 2 TBSP CORN STARCH
- 50 GRAM PEANUTS
- 2 CLOVES GARLIC, chopped
- 1 SWEET PEPPER, cubed
- 2 RED CHILI PEPPERS, chopped
- BUNCH OF GREEN ONIONS, chopped
- PIECE OF GINGERROOT, chopped
- 100 GRAM BAMBOO SHOOTS, cut
|
|
- 400 GRAM THIN NOODLES, soaked
- 50 GRAM DRIED PRAWNS
- 3 EGGS, hardboiled and sliced
- 100 GRAM BEAN SPROUTS
- BUNCH OF GREEN ONIONS, chopped
- 100 GRAM TOFU, cubed
- 2 ONIONS, chopped
- 3 CLOVES GARLIC, chopped
- 2 TBSP TAMARIND PULP
- 3 RED CHILLIES, chopped
,
|
Mix the soy sauce with
the corn starch and pepper and salt to taste and marinate the beef 2
hours. Stir fry the peanuts 2 minutes; add the garlic, the sweet pepper,
the chili peppers and the green onions and stir fry 2 minutes more.
Add the beef and stir fry 4 minutes. Add the rest of the ingredients
and heat until thoroughly hot.
|
Stir fry the onions with the chillies, the garlic,
and the prawns for three minutes. Add the the tamarind pulp and 1/2
cup of water and set aside. Stir fry the green onions and the tofu 3
minutes on high heat. Add the drained noodles and bean sprouts and stir
fry 3 minutes more. Finally add the tamarind mixture and stir well.
Decorate with eggs.
|
