Mongolian noodles

Ingredients for 6 servings:

• 250 g Chinese egg noodles (chow mien noodles)
• 2 tbsp vegetable oil
• 500 g beef steak(s) (rump etc.)
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 3 cloves garlic
• 1 tsp ginger
• 120 ml soy sauce
• 60 g brown sugar
• 250 ml beef broth or chicken broth
• some chili flakes
• 1 carrot(s)
• 500 g broccoli
• 3 spring onions
• some sesame seeds, roasted

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the noodles according to the instructions and set aside. Finely dice the garlic and ginger. Trim and trim the broccoli and cut into florets. Peel the carrots and cut into sticks. Cut the steak into thin strips across the grain and toss in the cornstarch. Heat vegetable oil in a large pan over medium-high heat and sear the meat for about 2 minutes per side. Remove the meat from the pan and set aside. Reduce the heat and add the sesame oil to the pan. Gently sauté the garlic and ginger in the pan for about 1 minute. Stir in the soy sauce and sugar and bring to a boil briefly. Reduce the heat and let the sauce thicken for 3-5 minutes. Add the broccoli and carrots, cover, and simmer in the sauce for about 5 minutes. Return the meat to the pan and mix well with the sauce. Stir in the cooked noodles. Serve on plates and sprinkle with the spring onions and toasted sesame seeds.