|150 g||glass noodles (thin)|
|300 g||beef (e.g. entrecôte)|
|1||bell pepper (red)|
|40 ml||soy sauce|
|20 ml||fish sauce|
|20 ml||sweet chilli sauce|
|½ tbsp||peanut oil|
|50 g||unsalted peanuts|
|vegetable oil for frying|
Steep glass noodles, according to package instructions, in salted hot water for approx. 5 - 6 min.
Drain glass noodles and briefly rinse under cold water. Cut shorter with a knife if desired.
Mix soy sauce and honey to make a marinade.
Cut beef into strips, approx. 0.5cm thick, and marinate in the mixture for approx. 5 - 10 min.
In the meantime, cut bell pepper, onion, and mint leaves into fine strips and put into a large bowl.
For the dressing, mix fish sauce, sweet chili sauce, lime juice, and peanut oil. Pour the dressing onto the vegetables.
Brown the beef strips on all sides in a hot frying pan with some vegetable oil for approx. 3 – 5 min.