Asian Egg Noodles with Beef Strips

Ingredients

• 400 g beef tenderloin
• 200 g Chinese egg noodles
• 1 clove garlic (finely chopped)
• 1 tsp ginger (grated)
• 200 g bamboo shoots in strips (canned)
• 1 red bell pepper
• 200 g water chestnuts (canned)
• 6 leaves pak choi
• light soy sauce
• light fish sauce
• 4 tbsp oil

Instructions

1. 1.

   Wash beef tenderloin, pat dry and slice into thin strips.

2. 2.

   Cook noodles according to package instructions, drain, rinse with cold water, and set aside.

3. 3.

   Wash bell pepper, halve, deseed, and cut into strips.

4. 4.

   Wash pak choi, remove tough leaf edges, and cut into large strips.

5. 5.

   Sear beef in hot oil in a wok. Then add bamboo shoots, bell pepper, water chestnuts, garlic, ginger, and pak choi one after another. Sauté each addition and simmer together for about 3-4 minutes. Season with soy and fish sauce and fold in noodles. Serve immediately.