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