Foon Chow Salad with Beef

1. 1 Glass noodlespack 300 g ≈ $3.00 12 g
2. 2 Stewing beefpack 600 g ≈ $11.36 40 g
3. 3 Bell peppers≈ $6.00 per kg 19 g
4. 4 Cucumbers≈ $3.67 per kg 12 g
5. 5 Carrots≈ $1.50 per kg 10 g
6. 6 Soy sauce 8 ml
7. 7 Sunflower oil 2 ml
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Vinegar 9% 5 ml
10. 10 Sugar 1 g
11. 11 Ground black pepper 1 g
12. 12 Ground coriander 30 g
13. 13 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the beef and vegetables into thin strips

2. Cook the foon chow noodles according to package instructions, then rinse under cold water

3. Heat oil in a pan, add minced garlic⁸, and fry until golden

4. Add the beef to the garlic⁸ oil

5. Sear the beef over high heat for 5–7 minutes

6. Season with salt and pepper in the last minute of cooking

7. Add the vegetables and sauté for 1–2 minutes over medium heat

In short

• In the planner this dish is cooked for two days: reheat on day two.