Wok egg with beef strips and vegetables to spices
(a "light" recipe)

Wok egg with beef strips and vegetables with spices. recipe light

The rags ... a dry egg pasta returning convenient for lots of preparations for which I have no time to prepare fresh spaetzle; and in fact when I am cooked very reminiscent coI taste the typical appearance and texture Tyrolean dumplings.
And as the dumplings freshly made wonderfully absorb the flavors of the foods in which they are served.
At first the preparation of this dish may seem quite long: it is true. But it is also true that all these things can be prepared in advance and kept aside for final preparation.

Ingredients, per person:

egg strips (spatzle buckets)

g.

60

rooms

q.s.

onion

g.

80

pepper

g.

50

crushed garlic

clove

1

Apple (gr 80)

pc.

½

EVO oil (approx cc 9)

ts.

1.5

beef satay

g.

50

ras el hanout or curry

ts.

1

pepper

q.s.

peeled

g.

100

parsley (optional)

Preparation:

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As mentioned before, this preparation has the advantage of being able to prepare in advance and reserved for the final baking. Cooking will require at most fifteen minutes.

Cook the pasta al dente, cool it just drained and set aside in cold water.

Sliced ​​onion and pepper into thin strips and then wash and slice the unpeeled apple into thin slices (if you do not like the cloves in large pot, halve).

If you do not proceed directly to the cooking, also keep vegetables and apple in cold water acidulated with lemon.
Drain the tomatoes but not entirely: a bit 'of sauce comes in handy later during the final cooking.

Shred the chopped beef into thin strips and season with the spices, the finely chopped garlic and half a liter of oil (will help to better bind the aromas).

Heat the nonstick wok (or pan large enough and high sides) with oil means ct and skip the beef strips dorandole well.

Add onion, bell pepper and apple, then cook for a minute.

Pour the peeled tomatoes and strips (drained) and continue cooking in a covered pan for a couple of minutes over medium heat until all the ingredients are completely heated (onion and bell pepper will remain crisp).

Season with salt and, out of the heat, decorate with the minced parsley (optional) and season with the rest of the oil.

ADVICES AND NOTES:

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