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Noodles with Beef and Vegetables

A bright, meaty, and delicious Japanese-style dish! Lately I've been cooking more and more Asian food, Japanese included. Noodles with beef and vegetables is something I make pretty often, and it always earns top marks from my family. Here's one of those dishes.

Pirko RitaAuthor avatar
Recipe author
Noodles with beef and vegetables
Noodles with beef and vegetables Noodles with beef and vegetables Noodles with beef and vegetables Noodles with beef and vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 10 g
Fats 26 % 12 g
Carbohydrates 52 % 24 g
219 kcal
GI: 42 / 58 / 0
  • Peel the onion and garlic, and core and seed the bell pepper. Mince the garlic. Cut the pepper and onion into small sticks. Now prep the meat: rinse the beef, blot it dry with paper towels, and cut it into sticks too. Next, cook the noodles. Bring a pot of water to a boil, drop in the noodles, and cook them for 7 minutes. When they're done, take the pot off the heat, rinse the noodles, and drain them in a colander. Pour the vegetable oil into a skillet and set it over the heat. Once it's hot, add the ingredients you prepped earlier — the pepper, red onion, garlic, and beef. Fry, stirring constantly, for 5 minutes. Then add the noodles, sesame seeds, and chili sauce, and pour in the soy sauce. Keep cooking another 2 minutes. Transfer the finished noodles with beef and vegetables to a platter, sprinkle with chopped herbs to taste, and serve. These incredibly tasty, fragrant noodles with beef and vegetables make a wonderful dinner after a long day. The dish comes out hearty, rich, and delicious, and the soy sauce with chili sauce and garlic gives it a special kick. It's a great Japanese-style dish that cooks up fast and is perfect for a weeknight. You can make it with other vegetables too — try adding zucchini, eggplant, or carrot cut into sticks. It'll still be delicious, just with a different character thanks to the swapped-in ingredients. So beef noodles work as a universal base for experimenting with vegetables and sauces. You could use teriyaki sauce in place of the soy sauce, for example. Don't skip the sauce, though — without it the noodles come out dry and won't have that bright, rich flavor or the appealing look that matters just as much.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Chili sauce - 98  kcal/100g
  • Udon Noodles - 337  kcal/100g

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