Beef Pan with Rice Noodles

Cut the beef into thin strips. In a bowl, mix with the pressed garlic, grated ginger, cornstarch, and 1 tablespoon of sunflower oil. Season with salt and pepper and set aside briefly.

Meanwhile, prepare the vegetables: Wash and deseed the bell pepper, then cut into fine strips. Peel the onion and also cut into strips.

Bring a pot with approx. 1–1.5 liters of water to a boil for the rice noodles. Once the water boils, salt it, add the rice noodles, and cook according to package instructions (usually only a few minutes) until al dente. Drain and set aside.