Noodles with meat and vegetables

The basis of the dish is beef and a lot depends on its choice. For the softness and tenderness of the pieces, we take only the pulp of the highest grade, without veins and not near the bones. We wash the meat well, cut it first as chops, and then cut each piece into thin strips. The cuts must be made across the fibers, then the finished meat will turn out soft.

Pour half of the vegetable oil into the pan, heat it to the maximum temperature and spread the beef. If there is too much meat, fry it in parts. Stir occasionally so that each piece is toasted on all sides. In the process, season with a small amount of salt and ground black pepper.

While the meat is being fried, prepare the sauce. In a deep plate or a large cup, combine 125 ml of water, soy sauce, sesame oil and chili sauce, if you want the meat to turn out spicy. If desired, you can add other favorite sauces. Mix all the ingredients well.

Onions and red bell peppers are cleaned, washed and dried. Cut the onion into thin half rings, cut the pepper into strips. We wash the broccoli, crush it well from excess water and cut it into pieces. You can use frozen broccoli, after defrosting them in a colander.

Remove the toasted meat from the pan, pour the remaining vegetable oil, fry the onion and pepper until soft, then add broccoli. Ginger and garlic are cleaned, the root is grated or cut into very thin strips, garlic is passed through a press. Add to the vegetables after 4-5 minutes from the start of heat treatment. Add 75 ml of water, cover with a lid and simmer for a few minutes.

Return the beef back to the pan, pour the sauce prepared in advance, cover with a lid and simmer on low heat until the meat is soft (about 25 minutes).

Udon noodles (can be replaced with another type of noodles), boil in boiling water until ready, discard in a colander and rinse. We put the noodles on plates, add meat and vegetables on top and serve to the table.

Bon appetit!