Beef and Veggie Wok Noodles

A simple recipe, and the dish is very tasty and aromatic. You can use any vegetables in cooking, as well as green beans. Thanks to a varied set of vegetables, the dish contains many vitamins and is very healthy. Although it belongs to Chinese cuisine, it has gained wide popularity in all countries of the world nowadays. It can be successfully prepared for the festive table and for receiving guests. Can be served with light salads, fresh vegetables and fresh herbs.
cook time: 1h 30 min
Ava Prescott
Beef and Veggie Wok Noodles

Nutrition Facts (per serving)

123
Calories
9g
Fat
8g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Zucchini 1 pc
Beef 500 g
Carrot 1 pc
Bulb onions 4 pc
Vegetable oil 200 g
bell pepper 5 pc
Eggplant 2 pc
Soy sauce 20 ml
Noodles 500 g

Recipe instructions

Step 1

Step 1
How to make wok noodles with beef and vegetables? Prepare all the necessary ingredients. Absolutely any vegetables of your choice will do. Any non-fat meat. And also noodles made from any flour. Rice, wheat, buckwheat...

Step 2

Step 2
Rinse the meat and cut into small pieces.

Step 3

Step 3
Bell peppers can be taken in several different varieties, red, green or yellow. Remove seeds from the pods, wash and cut into large strips or squares approximately 2 x 2 cm.

Step 4

Step 4
Cut the onion into wide slices along the bulb.

Step 5

Step 5
Peel the carrots and cut into thin strips.

Step 6

Step 6
Peel the eggplants and zucchini, cut into cubes of approximately the same size.

Step 7

Step 7
Pour enough vegetable oil into the wok to fry the meat and carrots. Heat the oil and add the meat. Stir, close the lid and simmer in your juice over low heat until all the water has evaporated.

Step 8

Step 8
While the meat is cooking, you can fry the vegetables at the same time. Sauté onions in a small amount of vegetable oil.

Step 9

Step 9
Then add chopped bell pepper to the onion. and fry over low heat until the vegetables soften. But donʼt overcook. It is important that the vegetables remain intact and not overcooked.

Step 10

Step 10
Then place the fried onions and peppers in a sieve to remove excess oil.

Step 11

Step 11
When the water has evaporated from the meat, it should be fried until slightly reddened. Then add the carrots and, stirring regularly, fry for another 3 — 4 minutes. Donʼt forget to add salt to taste.

Step 12

Step 12
Half a minute before the end of cooking the meat additive, pour in a little soy sauce. Mix well and turn off the heat.

Step 13

Step 13
Fry the sliced zucchini over medium heat until golden brown.

Step 14

Step 14
Strain out excess oil through a sieve.

Step 15

Step 15
Also lightly fry the eggplants over low heat and also place in a sieve.

Step 16

Step 16
Place all the prepared vegetables in a deep bowl, add salt to taste and stir.

Step 17

Step 17
Add ground black pepper and soy sauce to the prepared vegetable mass and mix thoroughly until smooth.

Step 18

Step 18
Boil the noodles and place in a colander.

Step 19

Step 19
Place the finished noodles on a wide dish. Distribute the roasted vegetables and meat evenly on top. For a more piquant taste, you can lightly sprinkle with table or apple cider vinegar. You can also add hot ground or chilli pepper to the dish. The dish turned out just to die for! There is no shame in serving it to guests. Bon appetit everyone!

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