Asian Beef and Vegetable Stir-Fry with Noodles
An Asian beef and vegetable stir-fry with noodles is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Chinese egg noodles (or spaghetti)
- 300 g beef (for quick searing)
- 1 Green Chili Pepper
- 3 Garlic cloves
- 150 g snow peas
- 1 red bell pepper
- 150 g shiitake mushrooms
- 0.5 bunch scallions
- Salt
- Pepper (freshly ground)
- 4 tbsp Vegetable oil
- 125 ml Vegetable broth
- 3 tbsp Soy sauce
- 1 tbsp chopped chives
Instructions
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1.
Cut the beef into large, bite‑sized strips. Wash the chili pepper, slit it lengthwise, deseed and dice finely. Peel and mince the garlic. Rinse the snow peas and drain. Wash the bell pepper, trim and slice into strips. Wash the scallions, trim and cut the white and light green parts into small pieces.
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2.
Heat 2 tbsp of oil in a wok over high heat and stir‑fry the beef for 3 minutes until browned. Add 1 tbsp soy sauce, season with salt and pepper, then remove and keep warm.
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3.
Add the remaining oil to the wok and quickly sauté the garlic, chili, bell pepper and mushrooms. Reduce heat, add vegetable broth and soy sauce, cover and simmer for 4 minutes over low heat. Then add snow peas and scallions, cover and cook for another 4 minutes. Finally stir in the beef and warm through.
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4.
Meanwhile, boil the noodles in plenty of salted water according to package instructions, drain and set aside. Arrange the noodles on bowls, top with the vegetables and beef, sprinkle with chives and serve.
