Rice noodle soup with steak

Name: rice noodle soup with steak
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 275 g steak; 1 el peanut oil; 800 g Thai wok vegetable; 2 liter water; 1,5 beef broth tablet; 225 g Thai rice noodles; el sriracha sauce; 1 el White wine vinegar; 7,5 g fresh coriander

Soup with rice noodles, sriracha sauce, steak, wok vegetable, coriander and white wine vinegar.

Ingredients

Directions

Sprinkle the steaks with salt and pepper.
Heat the oil in a large frying pan and fry the steak over a high heat for 5 minutes. Turn halfway.
Remove from the pan and leave to rest under aluminum foil or a lid.
Fry the wok vegetable in the remaining cooking fat for about 5 minutes on a high heat.
Meanwhile, bring the water together with the beef broth tablet to the boil.
Turn off the heat, add the noodles, sriracha sauce and vinegar, leave for 2 minutes and stir.
Cut the steak into thin slices.
Divide the stir-fried vegetables, the noodles with stock and the steak over large bowls.
Garnish with the coriander leaves.