Instructions
Follow the steps and taste along the way.
Prepare the beef and vegetables
Pat the beef dry and slice it thinly across the grain. Divide the broccoli into small florets, peel the stem, and slice it thinly. Cut the bell pepper into strips, the carrot into thin matchsticks, and the spring onion into rounds. Finely chop the garlic and ginger.
Cook the noodles and mix the sauce
Bring 1500 ml of water to a boil in a pot. Cook the rice noodles according to the time on the package, usually 4 to 6 minutes, until tender but still springy. Drain them. In a bowl, thoroughly mix the tamari, lime juice, honey, 60 ml of water, cornstarch, and sesame oil.
Sear the beef
Heat a large frying pan or wok over high heat. Add half of the neutral oil and arrange half of the beef in a single layer. Sear for about 1 minute without stirring, then briefly toss and cook for another 30 to 60 seconds, until browned on all sides. Transfer to a plate and sear the remaining beef in the remaining oil in the same way.
Quickly stir-fry the vegetables
Add the broccoli, bell pepper, and carrot to the same pan. Stir-fry for 3 minutes, stirring frequently; the vegetables should remain bright and slightly crisp. Add the spring onion, garlic, and ginger and stir for another 30 seconds, just until fragrant.
Combine and serve
Return the beef to the pan and pour in the mixed sauce. Stir for 1 to 2 minutes, until the sauce bubbles and lightly coats the beef and vegetables. Add the drained noodles and toss for another minute, until heated through and evenly coated with the sauce. Divide among bowls and sprinkle with sesame seeds. Serve hot.
