- 0.25 tsp. salt
- 1 clove of garlic, pressed
- 2 tbsp. soy sauce
- 1 tbsp. peanut oil
- 3 tbsp. ketchup
- 4 tbsp. sugar
- tbsp. water, boiling
- 2 dl orange juice
- a little sambal oelek
- 200 g breite Reisnudeln
- 1 tbsp. ginger, finely grated
- 2 spring onions, incl. green parts, onions cut into thin slices, greens cut into 1-cm-long pieces
- 12 mini corn cobs from a jar, drained, cut in half
- 1 bunch radish, cut into thin slices
- 500 g thin beef cutlets (e.g. sirloin), cut in half lengthways and then across into 1-cm-wide strips
- some Thai basil leaves
- 1 lime, cut into segments
Bring the sugar and water to a boil and caramelize till light brown. Remove the pan from the heat. Add the orange juice and bring to a boil. Simmer over low heat until the sugar has dissolved completely. Add ketchup, soy sauce, ginger, garlic and sambal oelek, stir, bring to a boil, and simmer approx. 8 minutes. Transfer the sauce to the glasses.
Break the glass noodles into pieces approx. 10 cm in length and drop them into boiling water. Turn off the heat and allow the noodles to sit in the water for approx. 10 min. Rinse in cold water, drain, and distribute among the glasses. Top with corn, green onions and radishes.
Heat the oil in a frying pan, fry the meat in batches for approx. 1 1/2 minutes, remove and salt. Add the soy sauce to the pan and scrape to loosen browned bits. Pour the jus over the meat and distribute the meat across the vegetables. Garnish with Thai basil and lime.
- 35 mins Preparation/cooking time: ca. 35m
- Servings For 4 people
- Nutrition 536 Kcal