Oriental Beef and Vegetables

Another 'creation,' inspired by a cabinet full of Asian sauces and spices.

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 300  g lean beef
•  chinese  egg noodles

• vegetables

• 1  red bell pepper, sliced into strips
• 1  green bell pepper, sliced into strips
• 1  cup  shredded cabbage
• 150  g mushrooms, sliced
• 1⁄4 cup bean sprouts
• 1  onion, chopped
• 2  cloves garlic, minced
• 1  red chili pepper, chopped fine (optional)
• 1 (2 inch) piece fresh ginger, grated

• for sauce

• 1⁄2 tablespoon soy sauce or 1⁄2 tablespoon fish sauce
• 1  tablespoon  rice wine vinegar (Shao sing)
• 2  teaspoons tamarind paste
• 2  teaspoons red curry paste
• 1⁄2 teaspoon  dried ground coriander
• 1⁄2 teaspoon allspice
• 1  tablespoon brown sugar
•  pepper (to taste)
•  toasted shredded coconut (optional)
•  handful peanuts (optional)

Directions

1. Cut up vegetables as stated above.
2. Slice beef into extremely thin thumb-length pieces (a sharp knife helps).
3. Prepare egg noodles as directed and set aside in a pot with a lid to keep warm.
4. Heat a wok on a high fire for a few minutes.
5. Add oil and beef strips and cook on high heat until browned (about 2 minutes in our wok).
6. Do not overcook as meat will be tough!
7. Remove beef to a plate.
8. Rinse wok and dry.
9. Heat again and add oil.
10. Add onion, garlic and ginger and stir-fry about 3 minutes.
11. Add bell pepper and chili pepper (if using) and stir-fry for another 3-4 minutees.
12. Add in mushrooms and bean sprouts.
13. Add the cabbage at the last.
14. Return beef to pan, and add the rest of the ingredients (under'sauce') to make the sauce.
15. Serve over the egg noodles.