Fried noodles with beef

Ingredients for 2 servings:

• 200 g Chinese egg noodles
• 2 tbsp peanut oil
• 20 ml rapeseed oil or sunflower oil
• 500 g beef (rump, leg or rump)
• 200 g pointed cabbage
• 50 g green beans, halved
• 2 spring onions
• 1 m.-sized onion(s)
• 2 garlic cloves
• 2 tbsp soy sauce, dark
• 2 tbsp oyster sauce
• 200 ml beef broth
• 1 tbsp brown sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Add the noodles to boiling water and cook for 2-3 minutes, then drain in a colander. Fry the cooked noodles in hot peanut oil in a wok for 2-3 minutes, stirring constantly, then return to the colander. Cut the meat into very thin slices. Cut the cabbage into thin strips and the onion into thin wedges. Cut the green part of the spring onions into approx. 5cm pieces and then into strips. Slice the garlic. Fry the meat in batches in hot oil. Allow the oil to heat up frequently, but do not make the meat too large so that the meat is nice and crispy. After frying, season with salt and pepper and set aside. Sauté the onion and garlic, add the remaining vegetables, fry briefly, then add the stock, soy sauce and oyster sauce and cook for 5 minutes. Add sugar to your taste. Return the meat to the wok, stir briefly, fold in the noodles, and let it simmer over low heat for a few minutes with the lid closed.