Beef and Vegetable Noodle Wok

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Beef and Vegetable Noodle Wok

The perfect beef and vegetable noodle wok recipe with a picture and simple step-by-step instructions.

  • 170 g Steak hip
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Sherry
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 tbsp Sunflower oil
  • 2 tbsp Sunflower oil
  • 100 g Mie noodles
  • 100 g Carrots
  • 100 g Celery
  • 100 g Red pointed pepper
  • 100 g Onion
  • 100 g Brown mushrooms
  • 100 g Broccoli
  • 100 g Sugar snap
  • 100 g Chinese cabbage
  • 50 g Spring onions
  • 1 Knoblauchzehe
  • 10 g 1 Stück Ingwer
  • 10 g 1 rote Chilischote
  • 400 ml Beef broth (2 teaspoons instant broth)
  • 0,5 tsp Glutamate / alternatively ½ teaspoon instant chicken broth
  • 1 tbsp Tapioca starch
  1. Clean and wash the steak hips, pat dry with kitchen paper, first cut into slices and then into strips. Marinate the meat strips with sweet soy sauce (1 tbsp), sherry (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) for about 15 minutes. Bring the Mie noodle to the boil, remove from the stove, soak in hot water for 5 minutes, drain through a kitchen sieve, return to the hot pot and mix with sunflower oil (1 tbsp) so that it doesn’t stick together. Peel the carrots with the peeler, cut into pieces and cut them into thin sticks / strips. Clean the celery, first cut into slices and then into thin sticks / strips. Clean, wash and cut the red pointed peppers and cut them into thin strips. Peel and halve the onion, cut into thin slices and pull apart in strips. Clean / brush the mushrooms, cut off the stems, halve and cut into slices. Clean the broccoli and cut into small florets. Clean / unthread, wash and cut in half at an angle. Cut the Chinese cabbage into strips. Clean and wash spring onions and cut into rings. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and cut into fine cubes. Heat the wok, add sunflower oil (2 tbsp), remove the steak hip strips from the marinade, place in the wok, fry vigorously / stir-fry and slide them to the edge of the wok. Now gradually add the vegetables (garlic clove cubes + ginger cubes + chilli pepper cubes and carrot strips + celery strips + pointed pepper strips + onion strips + mushroom slices + broccoli florets + sugar snap peas halves + Chinese cabbage strips + spring onion rings) and stir-fry with it. Deglaze / pour in the beef broth (400 ml), add the marinade and simmer / cook with the lid on for about 12 – 15 minutes. Sprinkle with glutamate (½ teaspoon) and stir everything 2-3 times. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water, add / fold in the prepared niece noodles, heat and serve soon. You may also smell chopsticks. Tip: The dish is suitable for processing a lot of leftover vegetables!
beef and vegetable noodle wok

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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