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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 | Cloves Garlic finely minced |
| 1 x ca. 30 g | Fresh ginger; peeled and finely minced |
| 3 Esslöffel | vegetable oil |
| 2 | tomatoes peeled, diced |
| 1 x ca. 450 g | Beef sirloin; thinly sliced |
| 3 | Leeks; julienned |
| 1/2 Tasse | (120ml) red wine |
| 4 Esslöffel | soy sauce |
| 5 Tasse | Broth |
| 14 x ca. 30 g | Egg noodles; cooked and cooled |
| 1 | Dried hot red pepper; seeded and cut into fine strips |
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1.Fry the garlic and ginger in the oil until fragrant. Add tomatoes and cook, stirring until thick.
2.Add meat and continue to cook until it changes color.
3.Add leeks, wine and soy sauce; then add broth and cook until meat is tender
4.Place noodles in a serving bowl and pour meat mixture and soup over them. Garnish with pepper and serve hot.
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