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Ingredients
- Beef tenderloin 200-250 gr
- Rice Noodles 80g
- Sweet pepper 1-2 pcs
- Leek 1 pc
- Chili pepper 1 pc
- Lemon juice 4 tbsp
- Fish sauce 4 tbsp
- Sugar 1 tbsp
- Cilantro 1 bunch
- Peanut Butter to taste
- Salt to taste
- Main Ingredients Beef, Pepper
Inventory:
pan
Cooking:
Pour rice noodles with hot water. Cut the white part of the leek into rings. Cut the Bulgarian pepper into thin strips. Thinly cut the beef across the fibers into strips.
Heat peanut butter in a frying pan and fry the beef for 1 minute stirring constantly. Add chopped leek and bell pepper and fry for 2-3 minutes stirring constantly. Cut the chili pepper along, peel the seeds and cut across the strips. Drain the water from rice noodles. Add chili pepper and noodles in a pan and fry with the rest of the ingredients for 4 minutes. Then put in a deep bowl and mix.
Mix 4 tablespoons of lemon juice, 4 tablespoons of fish sauce, 1 tablespoon of sugar, and cilantro leaves. Mix and add to the salad. Then, if necessary, salt the salad (although the fish sauce is quite salty) and mix well.
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