Recipe:
1. Heat the sunflower oil in a wok pan at high temperature and saute the garlic, onion, beef and the rest of the vegetables until lightly brown, about 5 minutes.
2. Add the soy sauce and toss well.
3. Mix the corn starch with the beef broth and pour it in the wok pan. Stir until the liquids stick to the food.
4. Finally add the cilantro and mix.
5. Season the stir-fry to taste with salt and pepper.
6. Boil the rice noodles according to the package instructions, strain and serve them in 4 plates.
7. Serve the beef stir-fry over the rice noodles and garnish with the sesame seeds.
I decorated the stir-fry in the picture with a flower made of cherry tomato and a tree made of green onion.
Cooking tip: For this recipe you can use virtually anything that you might have in your fridge. For example zucchini, pineapple, green beans or mushrooms.
I personally prefer using free range grass-fed beef or veal, and make sure that the soy sauce I'm using is naturally brewed without preservatives and msg.
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