Stir‑Fried Beef with Vegetables and Noodles

Ingredients

• 400 g beef (e.g., round)
• 1 Garlic clove
• 2 cm fresh ginger
• 1 small red chili pepper
• 1 Lime (juice)
• 4 tbsp Teriyaki sauce
• 2 carrots
• 4 Spring Onions
• 300 g broccoli
• 200 g cabbage
• 350 g Mie noodles
• 2 tbsp peanut oil
• 1 tbsp honey
• 2 tbsp sesame seeds
• 1 tbsp soy sauce
• Pepper

Instructions

1. 1.

   Rinse the beef, pat dry, slice into strips and place in a bowl. Peel the garlic and ginger; finely chop the garlic and grate the ginger. Rinse the chili, halve it, remove the seeds, and cut into thin strips. Mix the lime juice, garlic, ginger, and teriyaki sauce with the beef. Cover and refrigerate for about 2 hours.

2. 2.

   Peel the carrots and cut into sticks or slices about 1 cm thick. Wash and trim the spring onions, then slice diagonally into wide rings. Break the broccoli into small florets, wash and drain. Trim the cabbage and slice into strips.

3. 3.

   Cook the noodles according to package instructions. Drain and set aside.

4. 4.

   Remove the beef from the marination and let it drip off. Heat oil in a hot wok and quickly stir‑fry the beef until browned. Push the beef to the side (or remove briefly) and add the vegetables to the wok. Stir for about 3 minutes. Add the noodles and combine with the remaining ingredients. Whisk honey and sesame seeds into the leftover sauce, pour over the dish, mix, and let it rest briefly. Season with soy sauce and pepper before serving.