colorful wok vegetables with beef or tofu and noodles

What do you need (for 2 persons)

✦ 120 gram buckwheat pasta (nature store) or possibly. unpolished rice
✦ 200 grams of steak or tempeh, cut into thin strips
✦ 1 teaspoon of coconut fat / butter for baking
✦ 1 red onion, peeled and cut into large strips
✦ 1 garlic clove, peeled and cut into fine pieces
✦ 1 yellow + 1 red pepper, seeds removed and cut into cubes
✦ 1/2 bowl of snow peas
✦ 1 tablespoon of soy sauce
✦ 1 tablespoon of lime juice
✦ 1 teaspoon of sesame seeds
✦ few sprigs of fresh coriander

How you make it

Cook the buckwheat pasta. Mix the soy sauce with the lime juice in a glass. Heat a wok pan with a little butter / coconut fat and fry the steak strips / tempeh for a short while. They must not be fully cooked yet. Remove from the pan and set aside. In the same pan: fry the onions and the garlic, add the peppers and stir for 1 minute. Then add the snow peas and wok for another minute (if it gets too dry, add a dash of water in between). Pour the soy-lime sauce into the pan, add the steak / temphem on top and mix everything together. Spread over 2 bowls and serve with the sesame seeds and coriander leaves on top.