Rice Noodles and Beef
The Zepter Wok can be used for preparing a number of dishes but today we’ll focus on the star of this recipe, the beef! Beef might get a bad reputation in the health department, but moderate consumption has its benefits. It’s an incredible source of protein and a particularly good source of iron and zinc. Anyone suffering from low blood pressure could easily see benefits from adding red meat to their diet from time to time.
As always, when it comes to meat, we can’t stress enough have important it is to know where you’re buying from. Choose organic and free-range whenever possible. We add tons of seasonal vegetables and rice noodles to our recipe to diversify the dish and add even more nutrient value.
INGREDIENTS (4 servings)
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 zucchini
- 1 carrot
- 1 handful of chopped cabbage
- 2 spring onions
- 1 kg beef, marinated in soy sauce
- 5-spice mix
- 400 g cooked rice noodles
- Sunflower seeds
- Sesame oil
PREPARATION
- Julienne the peppers and carrots and slice the onions
- Add the beef marinated in soy sauce to a cold Zepter Wok and season with 5-spice mix
- Cook at medium heat 120°C for 3 minutes
- Add the peppers, carrot, zucchini and cabbage to the Wok, lower temperature to 90°C and cook for an additional 10 minutes
- Add the rice noodles, spring onions, sunflower seasons and sesame oil and stir to combine
Chef Petra Geric
