Beef brisket and zucchini pad Thai
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 150 g | Rinderbrust |
| 1 | Zucchini |
| 8 | gefrorene Garnelen |
| 6 | getrocknete Garnelen |
| 1 | Tofu |
| 2 | Frühlingszwiebeln |
| 2 El | Erdnüsse |
| 80 g | Mungobohnensprossen |
| 1 | Paprika |
| 1 | Ei |
| Traubenkernöl, Knoblauch, roter Pfeffer, 4 Pimentkörner nach Belieben | |
| || | |
| Für die Soße: | |
| 2 El | Fischsoße |
| 2 TL | brauner Zucker |
| 2 EL | Essig |
Instructions
Step 1 of 6:
Cut the zucchini into long strands using a spiralizer.
Step 2 of 6:
Let the frozen shrimp thaw in water. Finely chop the dried shrimp and cut the tofu into 1 cm cubes.
Step 3 of 6:
Cut the spring onions and red bell pepper into diagonal strips. Roughly chop the peanuts.
Step 4 of 6:
Heat grapeseed oil in the Ceratal® Comfort . Add the tofu and dried shrimp to the Frying Pan and cook, stirring, until golden brown. Push the ingredients to one side of the Frying Pan and crack in an egg. Stir with a chopstick so it becomes like scrambled egg.
Step 5 of 6:
Add the chopped garlic, thawed shrimp, and thinly sliced beef brisket to the Frying Pan. Cook over high heat, stirring occasionally, and add the sauce ingredients along with the allspice berries.
Step 6 of 6:
Add the mung bean sprouts, zucchini, spring onions, and red bell pepper to the Frying Pan. Cook until soft. Transfer everything to a plate and garnish with the chopped peanuts.
