Thai noodles with watercress and marinated beef

Name: thai noodles with watercress and marinated beef
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 2 x 2 steaks; 4 tablespoons Thai Red curry pasta bag of 70 g; 5 tablespoons rice oil; 250 g Chinese mie; 1 lime; 6 tasty tomatoes halved; 3 toes garlic in thin slices; 1 bush pak choi in wide strips; 1 bag watercress 75 g, vegetable department; 2 tablespoons Sesame seed roasted

A nice thai recipe. The main course contains the following ingredients: meat, steaks, Thai red curry paste (bag 70 g), rice oil, Chinese (egg noodles), lime, tasty tom tomatoes (halved), garlic (in thin slices), bok choy (in broad strips), watercress (75 g, vegetable department) and sesame (roasted).

Ingredients

Kitchen Stuff

stir fry
aluminium foil

Directions

Boil the noodles according to the instructions on the package and drain in a colander.
Roast the lime and grate the green skin off.
Squeeze out the fruit.
Rub the steaks around with 1 tablespoon curry paste and salt to taste.
Heat 2 tablespoons of oil in a frying pan and fry the meat in 5 minutes around brown and rosé inside.
Let the steak rest under aluminum foil.
Heat 1 tablespoon of oil in a stirring stirring 1 tablespoon curry paste.
Fry the tomatoes for 2 minutes and scoop them on a plate.
Fry the garlic, the rest of the curry paste and lime zest for 1 minute in the oil and then add the paksoi.
Sprinkle 1 tablespoon of lime juice.
Stir fry for another 2 minutes.
Spoon the noodles through the bok choy and warm the noodles while still rehearsing.
Cut the steak into thin slices.
Serve the noodles with the watercress, the slices of steak and the to.
Sprinkle with sesame seeds to taste..