Rump steak strips on homemade chickpea noodles, Asian style.

Shopping List:

• 200g of chickpea flour
• 2 eggs size M
• Rump steak 250g
• 6 shiitake mushrooms
• Leek
• 1 bok choy
• 50 ml toasted sesame oil
• 100ml soy sauce
• 1 tomato
• Salt and birch sugar
• Sesame oil, soy sauce
• Water

Preparation:

1. Mix the 200g chickpea flour with 2 large M eggs, some salt and sugar.
2. Let the dough rest in cling film in the fridge for about 30 minutes.
3. Meanwhile, activate your steak with 1 part birch sugar and 5 parts salt. Spread it well and generously from all sides.
4. Cut the vegetables into strips. Roughly, leave it rustic and activate this as well by sprinkling it generously with 1 part birch sugar and 5 parts salt.
5. Now the pasta dough is rested. Cut it into pieces and put it in the HUROM Slow Juicer DU(GI) with the round attachment to get a homogeneous batter.
6. Then put the ribbon noodle attachment on it and let your noodles through. Important, cut them off every 15-20 cm.
7. Put some fat on your grill plate or in the pan and fry the steak for about 3 minutes on both sides.
   Put some more fat on your grill plate or in the pot. Add the vegetables, pour some water, use the bell or the pot lid. After a minute, pour in the sesame oil, soy sauce mixture. Add the noodles, touch it and arrange the noodle on the plate.
8. Meanwhile, let the steak rest on a cutting board for about three minutes. Then cut it into strips. The flesh is now rested, It has collected its juices and is tender pink.
   Tapir these on the noodle and your fast low-carb number with HUROM DU(GI) Slow Juicer is ready.