1. peel carrots and celery and clean leek and cut the whole into about 5 cm long narrow strips. Cut garlic and onions into narrow strips. Pluck off parsley leaves and chop coarsely. Cut beef fillet into pieces about 3-4 cm long and 1 cm thick.
Cook pasta in boiling salted water until al dente.
2. Heat 3 tbsp. olive oil in a frying pan and sauté the carrot, celery and leek strips. Extinguish with white wine and cook for 1/2 min over medium heat. Drain the pasta and add to the vegetable form. Add half of the parsley.
Season with salt and pepper.
Heat the remaining olive oil in a frying pan and brown the beef fillet strips over a high heat.
Add garlic and onions and sauté briefly. Season with salt and pepper. Add sweet chili sauce, stir briefly and add remaining parsley. Arrange on pasta plates with the pasta. Serve immediately.