🍝 Wok Noodles with Beef and Colorful Vegetables

Name: Wok Noodles with Beef and Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g beef tenderloin; 1 tsp cornstarch; 100 g snow peas; 1 red and green bell pepper; 0.5 bunch spring onions; 2 garlic cloves; 250 g medium-sized Chinese egg noodles; 6 tbsp vegetable oil; 1 tsp rice wine; 3 tbsp soy sauce; 5 tbsp meat broth (from the jar); salt; pepper; 1 red chili pepper; coriander leaves (for garnish)

477 kcal · 30 min · 4 servings

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Ingredients

200 g beef tenderloin
1 tsp cornstarch
100 g snow peas
1 red and green bell pepper
0.5 bunch spring onions
2 garlic cloves
250 g medium-sized Chinese egg noodles
6 tbsp vegetable oil
1 tsp rice wine
3 tbsp soy sauce
5 tbsp meat broth (from the jar)
salt
pepper
1 red chili pepper
coriander leaves (for garnish)

Instructions

1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. Cut the beef into thin strips.
3. Sprinkle the meat strips with the starch and mix well so that the meat is lightly coated.
4. Trim the ends of the snow peas and remove any stringy fibers.
5. Halve the bell pepper lengthwise and remove the seeds.
6. Rinse the deseeded pepper and cut it into thin strips.
7. Trim the hard ends of the spring onions and wash them.
8. Cut the spring onions into small pieces.
9. Peel the garlic clove and chop it roughly.
10. Wash the chili and slice it into thin rings.
11. Cook the noodles in boiling salted water according to the instructions on the package.
12. Drain the noodles and let them drain well.
13. Mix the drained noodles with one tablespoon of oil to prevent them from sticking.
14. Heat two tablespoons of oil in a wok or a large frying pan.
15. Sear the beef over high heat while stirring constantly for a short time.
16. Pour the rice wine and one tablespoon of soy sauce over the meat.
17. Mix the liquid with the meat briefly and then remove the meat from the wok.
18. Heat the remaining oil in the wok.
19. Add the snow peas, pepper strips, spring onions, and chopped garlic to the wok.
20. Stir-fry the vegetables while stirring for three minutes.
21. Add the prepared noodles to the vegetables in the wok.
22. Pour the broth over the noodles and vegetables.
23. Season the dish with the remaining soy sauce, salt, and pepper to taste.
24. Add the seared beef back into the wok.
25. Mix everything well so that the ingredients warm up and combine.
26. Distribute the finished dish into paper cups or bowls.
27. Sprinkle the dish with the chili rings and chopped coriander.

Nutrition per serving

kcal: 477
Protein: 22 g · Fett/Fat: 19 g · Carbs: 53 g