|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|
Riesling late harvest wine, medium-dry, 2012
This elegant white wine harmonizes wonderfully with this refined salad. Aromas of apricot, blood orange, and grapefruit underscore the sweet and sour nuances of the flavors.
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.