Noodle pan with steak strips and pointed cabbage

Name: Noodle pan with steak strips and pointed cabbage
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Rump of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red chilli pepper; 1 small head pointed cabbage; 2 red onions; 250 g Noodles; 1 TABLESPOON Oil; 7-10 Tbsp Juice of 1 lime; 150 ml Vegetable broth; 1 pinch Sugar; some stem(s) Coriander

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Rump of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red chilli pepper
1 small head pointed cabbage
2 red onions
250 g Noodles
1 TABLESPOON Oil
7-10 Tbsp Juice of 1 lime
150 ml Vegetable broth
1 pinch Sugar
some stem(s) Coriander

Directions

1
Dab meat dry, cut into strips, season with salt and pepper. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Clean and wash the pointed cabbage and cut it into bite-sized pieces. Peel onions and cut into thin rings. Prepare noodles in boiling salted water according to package instructions
2
Heat the oil in a large frying pan. Fry the meat for 3-4 minutes while turning it. Add the pointed cabbage, onions and chilli and fry for 1-2 minutes. Drain the noodles, collecting 50 ml of noodle water. Pour the pasta water, lime juice and stock into the meat.
3
Bring to the boil and simmer for about 2 minutes. Season with salt, pepper and sugar. Wash coriander, shake dry and pluck leaves. Mix the pasta with the meat, season again if necessary. Arrange on plates and sprinkle with coriander