Warm Foon Chow Salad with Beef

1. 1 Sunflower oil 9 ml
2. 2 Green onionspack 50 g ≈ $1.30 25 g
3. 3 Bell peppers≈ $6.00 per kg 65 g
4. 4 Vinegar 9% 8 ml
5. 5 Soy sauce 20 ml
6. 6 Mustard 8 g
7. 7 Honey 8 g
8. 8 Stewing beefpack 600 g ≈ $11.47 120 g
9. 9 Olive oil 9 ml
10. 10 Glass noodlespack 300 g ≈ $3.00 70 g
11. 11 Ground black pepper 1 g
12. 12 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Slice beef thinly against the grain. Toss with Dijon mustard, honey, half the soy sauce, and half the vinegar; marinate 20 minutes.

2. Parboil foon chow in boiling water for 5–7 minutes until tender, drain, and rinse with cold water.

3. Slice bell³ pepper into thin strips; finely chop green² onion and parsley.

4. Heat sunflower oil in a hot skillet and sear beef 3–4 minutes until browned.

5. Whisk together olive oil, remaining soy sauce, vinegar, and black pepper.

6. Combine foon chow with bell³ pepper and dressing, top with beef, and sprinkle with green² onion and parsley.