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- 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
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- 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
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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.
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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.
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