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PEEL the shallot and garlic cloves and slice the shallot into thin half-rings and cut the garlic as fine as you can. Add the garlic to the small bowl along with the soy sauce, sambal oelek, honey and sesame oil and combine well.
PEEL the carrot and slice into big pieces and set aside. CLEAN the mushrooms with a brush or piece of paper kitchen towel. SLICE the mushrooms into quarters and cut the beef into bite-size pieces.
BOIL about 1/2 liter of water and add it along with the rice noodles to the medium-sized bowl. COVER with cling film and wait about 10 minutes, depending on the rice noodle you've used, until they're softened enough.
Meanwhile, heat olive oil in a hot wok and wait until it's really hot. Add the chopped carrot and stir fry for about 2 minutes. Then add the shallot, peas and mushrooms and stir fry for another 2 to 3 minutes.
Add the pieces of beef and after another 2 minutes add the soy sauce mixture and season with pepper and salt. DRAIN the rice noodles.
Enjoy the beef and vegetable stir fry with the rice noodles, or any other kind of noodles you prefer.