Asian-Style Beef with Peppers

Ingredients

• 400 g Beef fillet (or rump steak) (cut into thin strips)
• 15 g Fresh ginger (grated)
• 2 cloves Garlic (crushed or grated)
• 2 tbsp Cornstarch (to coat the beef and for the sauce)
• 3 tbsp Water (for cornstarch slurry)
• 1 tbsp Sesame oil (for the sauce and the noodles)
• 1 tbsp Rice vinegar
• 2 tbsp Salty soy sauce
• 2 medium pieces Bell peppers (red and green) (cut into thin strips)
• 1 large Onion (cut into thin strips)
• 2 tbsp Cooking oil (sunflower oil) (for stir-frying the beef and vegetables)
• 100 ml Additional water (to adjust the sauce during cooking)
• 200 g Ramen noodles (uncooked)
• 2 tbsp Fresh cilantro (chopped, for garnish)
• 1 tsp Sesame seeds (for garnish)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the sauce

   Grate the fresh ginger and garlic, add the cornstarch, water, sesame oil, rice vinegar and soy sauce. Mix with a fork until the lumps disappear. Set aside.

   Time: PT5M

2. Prepare the beef

   Cut the beef fillet into thin strips, sprinkle with cornstarch and coat well.

   Time: PT5M

3. Stir-fry the beef

   Heat the wok over very high heat, add the cooking oil, then the beef strips. Stir-fry 2‑3 minutes, constantly stirring, until they are lightly browned.

   Time: PT3M

   Temperature: high heat

4. Set aside the beef

   Remove the beef from the wok and place it aside in a bowl.

   Time: PT1M

5. Stir-fry the vegetables

   In the same wok, add a drizzle of oil if needed, then the bell peppers and onion strips. Stir-fry about 10 minutes until they are tender but still crisp.

   Time: PT10M

   Temperature: medium heat

6. Simmer with the sauce

   Pour the prepared sauce, the reserved beef and 100 ml water into the wok. Salt, pepper, then let simmer 10 minutes over medium heat so the flavors meld.

   Time: PT10M

   Temperature: medium heat

7. Cook the ramen noodles

   Bring a pot of water to a boil, add the ramen noodles and cook according to package instructions (usually 3‑4 minutes). Drain.

   Time: PT5M

   Temperature: boiling water

8. Stir-fry the noodles

   Return the drained noodles to the wok, add a tablespoon of sesame oil and a bit of remaining sauce. Stir-fry 2 minutes to coat.

   Time: PT2M

   Temperature: medium heat

9. Garnish and serve

   Sprinkle the dish with chopped fresh cilantro and sesame seeds. Serve immediately, optionally with rice if desired.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef fillet (or rump steak): flank steak, rump steak
• Instead of Fresh ginger: ground ginger (1 tsp)
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Cornstarch: potato starch
• Instead of Sesame oil: peanut oil, sunflower oil
• Instead of Rice vinegar: apple cider vinegar
• Instead of Salty soy sauce: tamari
• Instead of Bell peppers (red and green): other sweet peppers
• Instead of Onion: shallot
• Instead of Ramen noodles: rice noodles, egg noodles
• Instead of Fresh cilantro: flat-leaf parsley
• Instead of Sesame seeds: sunflower seeds

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Fork (or whisk)
• Wok or large skillet
• Wooden or silicone spatula
• Pot for the noodles
• Colander or strainer
• Measuring spoons
• Serving plate

Critical Steps — Do Not Skip

• Coat the beef with cornstarch before cooking
• Stir-fry the beef over very high heat to achieve a nice sear
• Simmer the sauce with the beef and vegetables so the flavors develop

Chef Tips from the Video

• Use high-quality “tender-loin” beef (fillet or rump steak) for a tender texture
• Heat the wok before adding oil to prevent the food from absorbing too much fat
• Add the vegetables before the beef if you prefer them to stay crunchier

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days in the refrigerator

Freezer: Not recommended, the beef texture may deteriorate

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the sauce and keep it refrigerated for up to 24 h
• Pre-slice the peppers and onion ahead of time and keep them in an airtight container
• The beef can be coated with cornstarch and kept for 15 min before cooking