Soak the rice vermicelli for 10 to 15 minutes in cold water.

While soaking, prepare your vegetables. Cut the leek, parsnip and mushrooms into (very) thin slices. Heat a pan with a dash of olive oil, add the parsnip, cook for 3 minutes and add the leeks. Cover for a few minutes before letting the water evaporate. Set aside on low heat.

Cook the mushrooms in another pan with some oil until browned. Set aside.

Put some salted water to boil and cook the vermicelli as indicated (usually 4 minutes). Strain.

Finely chop the ginger and slowly stir it in a pan with a dash of oil. Put a little bit of salt on the raw meat. Turn the pan on high heat to grill the beef and take it out of the pan.

On the same pan: deglaze with the soy sauce, turn the heat back down, add the peanut butter, stir, and put the beef back in it. Cover for around 2 to 3 minutes.

In your bowl, put first the rice vermicelli and place the vegetables on top of it. Add the beef and top up with the broccoli and ginger peanut butter sauce. Add some pepper, chopped scallions and parsley for extra seasoning.