Beef & Vegetable Noodles

Name: Beef & Vegetable Noodles
Yield: 6 servings
Ingredients: 750 g Beef strips, quick-cooking; 10 ml Cooking oil, neutral; Black pepper; 400 g Noodles, dry egg noodles; 250 g Red pepper; 200 g Carrot; 250 g Broccoli; 150 g Onion; 3 Garlic; 15 ml Cooking oil; 70 ml Soy sauce; 250 ml Water; 20 g Honey; 15 g Cornstarch; 15 g Ginger; 15 ml Lime juice; Spring onion (optional)

Beef and egg noodles tossed with vegetables in a soy, ginger, honey and lime sauce.

Serves 6

Ingredients

Beef

750 gBeef strips, quick-cooking
10 mlCooking oil, neutral
Black pepper

Noodles

400 gNoodles, dry egg noodles

Vegetables

250 gRed pepper
200 gCarrot
250 gBroccoli
150 gOnion
3Garlic
15 mlCooking oil
Spring onion (optional)

Sauce

70 mlSoy sauce
250 mlWater
20 gHoney
15 gCornstarch
15 gGinger
15 mlLime juice

Equipment

Pot
Frying pan

Method

Cook the dry egg noodles until slightly underdone, then drain them. Slice the red pepper, carrots and onion, cut the broccoli into pieces, and crush the garlic and ginger.
Season the quick-cooking beef with black pepper. Sear it in the neutral beef-group oil, then remove it from the pan.
Cook the red pepper, carrots, broccoli and onion in the vegetable-group oil until they begin to soften. Add the garlic and ginger.
Whisk the soy sauce, water, honey, cornstarch and lime juice. Return the beef and noodles to the pan with the sauce and toss briefly until coated, the sauce thickens and the beef is cooked through. Add optional spring onion if using.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.