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Beef and Vegetable Noodle Stir-Fry

Juicy beef with colorful vegetables over noodles! Beef cooked in a savory sauce with plenty of vegetables and tossed with udon noodles makes a great lunch or dinner. Ginger, garlic, and chili sauce round out the flavor beautifully if you want a little kick.

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Noodles with meat 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 33 % 8 g
Fats 25 % 6 g
Carbohydrates 42 % 10 g
117 kcal
GI: 30 / 70 / 0
  • Beef is the heart of this dish, so the cut matters. For tender pieces, use a good-quality lean cut with no gristle or bone. Rinse the beef well, slice it as you would for cutlets, then cut each piece into thin strips — always against the grain, so the cooked meat stays tender. Pour half the vegetable oil into a skillet, heat it until very hot, and add the beef. If you have a lot of meat, sear it in batches. Stir now and then so every piece browns on all sides, seasoning with a little salt and ground black pepper as you go. While the meat cooks, make the sauce: in a deep bowl or large cup, combine 1/2 cup (125 ml) water, the soy sauce, sesame oil, and chili sauce (for a spicy version). Feel free to add other favorite sauces. Mix well. Peel, wash, and dry the onion and red bell pepper. Slice the onion into thin half-moons and cut the pepper into strips. Rinse the broccoli, shake off the excess water, and cut it into pieces — frozen broccoli works too, thawed in a colander first. Remove the seared meat from the skillet, add the remaining oil, and sauté the onion and pepper until soft, then add the broccoli. Peel the ginger and garlic; grate the ginger or cut it into very thin strips, and press the garlic. Add them to the vegetables about 4–5 minutes into cooking. Pour in 1/3 cup (75 ml) water, cover, and simmer a few minutes. Return the beef to the skillet, pour in the sauce, cover, and simmer over low heat until the meat is tender (about 25 minutes). Cook the udon noodles (or another noodle of your choice) in boiling water until done, drain, and rinse. Divide the noodles among bowls, top with the beef and vegetables, and serve. Enjoy!

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

  • 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
  • Broccoli - 33  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Chili sauce - 98  kcal/100g
  • Udon Noodles - 337  kcal/100g

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