Beef and vegetable wok noodles

Name: Beef and vegetable wok noodles
Ingredients: 300 g beef sirloin; 15 ml soy sauce; 5 ml sesame oil; 1 medium lemon; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 300 g dried noodles; 1500 ml water; 120 g carrots; 150 g red bell pepper; 60 g spring onion; 30 ml olive oil

Pasta/Pizza - Beef and vegetable wok noodles by Virginia C. - Recipia

Beef and vegetable wok noodles are browned in a wok with noodles and vegetables, while the carrot and pepper stay slightly firm. I cut the beef into small, as evenly sized pieces as possible, trimming away any thick sinew so the pieces cook evenly in the wok. Prep: 20 minutes. Cook: 22 minutes. Rest: 60 minutes. Total time: 102 minutes. Serves: 3. Approximately 700 kcal and 35 g protein per serving.

Ingredients

300 g beef sirloin
15 ml soy sauce
5 ml sesame oil
1 medium lemon
1/2 teaspoon salt
1/4 teaspoon ground pepper
300 g dried noodles
1500 ml water
120 g carrots
150 g red bell pepper
60 g spring onion
30 ml olive oil

Preparation

1. Cut the beef into pieces about 2 cm wide. Mix with 15 ml soy sauce, 5 ml sesame oil, the juice of the lemon, 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave to marinate for 60 minutes. 2. Bring 1500 ml water to a boil. Cook the noodles for 5 minutes, until softened, then drain. 3. Peel the carrots and cut them into julienne strips. Cut the pepper the same way, and finely chop the spring onion. 4. Heat 30 ml olive oil in a wok. Add the beef and brown for 10 minutes, stirring; the pieces should take on color around the edges. 5. Add the vegetables and noodles to the beef. Cook everything over low heat for 7 minutes, until the vegetables are tender but still slightly firm.

Notes

For a gluten-free version, use 300 g rice noodles and 15 ml gluten-free tamari instead of soy sauce; regular noodles and soy sauce may contain gluten. A cut of beef with fine grain and little sinew is easier to cube; if the grain is clearly visible, cut across it. Soy sauce can make the mixture saltier than you expect, so taste it before adding more salt. For more than three servings, brown the beef in batches so liquid doesn't build up in the wok. Leftovers keep in the refrigerator for up to 3 days; when reheating, add 15 ml water to loosen the noodles. Serve with a simple cucumber salad dressed with vinegar.