Ginger Beef Vegetable Noodles

Let's Cook

1. Step 1.

   Bring a pot of water to a boil for the noodles. While it heats, slice the 170 g lean beef into thin strips against the grain, and cut the 100 g broccoli into small florets, the 100 g peppers into thin strips, and the 80 g carrots into thin matchsticks. Mince or grate the ginger and garlic (to taste) so they are ready for the sauce.

2. Step 2.

   Cook the 65 g dry whole-wheat noodles in the boiling water according to package directions until just tender (usually 4–6 minutes). Drain, rinse briefly under warm water to stop cooking, and set aside. Reserve a few tablespoons of the cooking water in case the final dish needs loosening.

3. Step 3.

   While the noodles cook, heat a large wok or skillet over medium-high heat. Add a small amount of oil if needed, then add the beef strips in a single layer. Stir-fry for 1–2 minutes until browned but still slightly pink inside; remove the beef to a plate and set aside. The beef will finish cooking later.

4. Step 4.

   In the same pan, add the broccoli, peppers, and carrots. Stir-fry over medium-high heat for 3–4 minutes until the vegetables are crisp-tender and slightly charred at the edges. If the pan looks dry, add a splash of water or a little more oil.

5. Step 5.

   Add the cooked noodles and the reserved beef to the pan with the vegetables. Toss everything together for 1–2 minutes until heated through and well combined. Use two utensils to lift and mix rather than stir heavily, which can break the noodles.

6. Step 6.

   Push the contents to one side of the pan. Add the minced ginger and garlic to the empty space and cook for 30 seconds until fragrant, then mix into the noodles. Drizzle with soy sauce (to taste) and 1 tsp sesame oil, tossing to coat evenly. Taste and adjust soy sauce if needed. Serve hot.