Beef and Vegetable Wok with Mie Noodles

5 from 3 votes
Cook Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people


Beef and vegetable wok:

  • 280 g Steak hip
  • 2 tbsp Peanut oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 1 Glass Corn on the cob / drained weight 190 g
  • 150 g 1 Red pepper
  • 150 g 1 green pepper
  • 150 g 1 yellow pepper
  • 150 g 2 Onions
  • 1 clove of garlic
  • 20 g 1 piece of ginger approx. 20 g
  • 1 Yellow chilli pepper
  • 2 tbsp Peanut oil
  • 2 tbsp Sweet soy sauce
  • 1 tbsp Oyster sauce
  • 6 tbsp Sweet chili sauce
  • 1 tsp Sambal oelek
  • 1 tsp Fish sauce
  • 200 ml Clear broth (1 teaspoon instant broth)
  • 1 tbsp Tapioca starch

Mie noodles:

  • 200 g Mie noodles
  • 2 tbsp Sunflower oil


  • Possibly coriander leaves for garnish


Beef and vegetable wok:

  • Wash the steak hips, pat dry with kitchen paper and cut into strips. Peanut oil (2 tbsp) in the hot wok, heat, add the beef strips and fry vigorously / stir-fry. Take with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and from the wok. Drain the corn on the cob and cut in half lengthways and crossways. Clean and wash the peppers and cut into small diamonds. Peel the onions, cut in half, cut into wedges and assemble them apart. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and cut into fine cubes. Pour peanut oil (2 tbsp) into the wok, heat it and stir-fry the vegetables (onion wedges + ginger cubes + garlic clove cubes + chilli pepper cubes, split corn cobs and bell peppers) in it. Season with sweet soy sauce (2 tbsp), oyster sauce (1 tbsp), sweet chilli sauce (6 tbsp), sambal oelek (1 tsp) and fish sauce (1 tsp) and deglaze / pour on with the clear broth (200 ml). Add the seared beef and let everything simmer / boil for about 8-10 minutes and finally thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.


  • Serve Mie noodles with a beef and vegetable wok. Garnish with coriander leaves.
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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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