Coconut noodles with beef

Coconut noodles with beef

Total: 20 min. | Active: 20 min.
Nutritional value / people: 488 kcal
, Fat: 17 g
, Carbohydrate: 40 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 beef frying steaks (minute steaks) (each approx. 150 g)
peanut oil for frying
½ tsp salt
a little pepper
400 g lettuce


3 sticks lemongrass
1 red chilli
5 dl vegetable bouillon
2 dl coconut milk
250 g Chinese noodles
1 lime, the whole juice
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How it's done

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Cut the beef into strips. Heat the oil in a wok and stir-fry the beef in batches for approx. 1 min. per batch. Remove and season. Slice the lettuce into strips, stir-fry for approx. 2 mins., remove.


Halve the lemon grass and crush it. Deseed the chilli and slice it into rings. Pour the bouillon and coconut milk into the wok, add the lemongrass and chilli, and bring to the boil. Add the noodles and cook until al dente. Add the meat and vegetables and heat through. Drizzle with lime juice.


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