Stir-fried noodles with beef, vegetables and soy sauce

Stir-fried noodles with beef, vegetables and soy sauce

FOR 4 SERVINGS 30 minutes
FiveStar: 
Average: 5 (2 votes)

INGREDIENTS

For the noodles and the finish

  • 400 gr. egg noodles
  • 100 gr. sunflower oil
  • 400 gr. round beef steak, cut in thin strips
  • 150 gr. carrots, julienne cut
  • 200 gr. onions, thinly sliced
  • 75 gr. red peppers, julienned
  • 75 gr. yellow peppers, julienned
  • 100 gr. white button mushrooms, thinly sliced
  • 20 gr. scallions, thinly sliced
  • 15 gr. ginger, minced
  • 10 gr. garlic, minced
  • 300 gr. soy-honey sauce 

For the soy-honey sauce

  • 100 gr. honey
  • 80 gr. ginger, thinly sliced
  • 40 gr. garlic, full cloves
  • 300 gr. water
  • 50 gr. rice vinegar
  • 200 gr. soy sauce
  • 25 gr. corn flour, mixed with a little water

DIRECTIONS

VIDEO DIRECTIONS

For the noodles and the finish

Cook the noodles in well-salted boiling water and then drain. 

Bring a saucepan to high heat, add half the safflower oil and sauté the beef, while stirring it, until nicely browned.

Remove the beef to a platter and sauté the vegetables.

Add the rest of the safflower oil and drop the carrot, onion and peppers.

Cook while stirring until the vegetables become lightly browned and soft, yet remain crisp.

Add the mushrooms and cook for another 1-2 minutes.

Add the ginger, scallions and garlic until fragrant and then add the soy-honey sauce and the beef and continue cooking for another 2-3 minutes.

Drop in the noodles and stir well.

For the soy-honey sauce

Combine all ingredients, except for the corn flour, in a pot and bring to boil. 

Whisk in the corn flour, until it is integrated in the sauce.

Cook for 5 minutes and then sieve.

For the noodles and the finish

  • 400 gr. egg noodles
  • 100 gr. sunflower oil
  • 400 gr. round beef steak, cut in thin strips
  • 150 gr. carrots, julienne cut
  • 200 gr. onions, thinly sliced
  • 75 gr. red peppers, julienned
  • 75 gr. yellow peppers, julienned
  • 100 gr. white button mushrooms, thinly sliced
  • 20 gr. scallions, thinly sliced
  • 15 gr. ginger, minced
  • 10 gr. garlic, minced
  • 300 gr. soy-honey sauce 

For the soy-honey sauce

  • 100 gr. honey
  • 80 gr. ginger, thinly sliced
  • 40 gr. garlic, full cloves
  • 300 gr. water
  • 50 gr. rice vinegar
  • 200 gr. soy sauce
  • 25 gr. corn flour, mixed with a little water

VIDEO DIRECTIONS

For the noodles and the finish

Cook the noodles in well-salted boiling water and then drain. 

Bring a saucepan to high heat, add half the safflower oil and sauté the beef, while stirring it, until nicely browned.

Remove the beef to a platter and sauté the vegetables.

Add the rest of the safflower oil and drop the carrot, onion and peppers.

Cook while stirring until the vegetables become lightly browned and soft, yet remain crisp.

Add the mushrooms and cook for another 1-2 minutes.

Add the ginger, scallions and garlic until fragrant and then add the soy-honey sauce and the beef and continue cooking for another 2-3 minutes.

Drop in the noodles and stir well.

For the soy-honey sauce

Combine all ingredients, except for the corn flour, in a pot and bring to boil. 

Whisk in the corn flour, until it is integrated in the sauce.

Cook for 5 minutes and then sieve.

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Comments

@Yiannis Lucacos

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