Beef and pepper wok with rice noodles: complete recipe with flavors of Asia
Beef steaks are a common ingredient in many families' kitchens. It is a healthy dish if cooked on the grill, although it can end up being somewhat boring. In those cases nothing like taking the wok and vegetables out of the pantry to cook an Asian-inspired stir fry, great with a side of rice noodles.
It is not essential to have a wok, far from it, a good frying pan also allows us to make healthy stir-fries. For dishes of this type I like to use sunflower oil since it has a neutral flavor, but you can use olive oil without any problem. It is recommended to leave the vegetables al dente, in this case the peppers, with a delicious crisp point.
IngredientsFor 2 persons
- Large beef steaks 1
- Small Italian green pepper 1
- Small red pepper 1
- Onion 0.5
- Garlic clove 1
- Fresh ginger (piece) 1
- Rice vinegar or sherry 15 ml
- Soy sauce 30 ml
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- Chicken or vegetable broth or water
- Ground black pepper
- Extra virgin olive oil or sunflower
- Sesame seeds
- Rice noodles 150 g
How to make beef and pepper wok with rice noodlesDifficulty: easy
- Total time 40 m
- Elaboration 10 m
- Cooking 30 m
Clean the beef from possible excess fat and cut into strips. Clean the peppers, remove the filaments and seeds and cut into centimeter pieces. Cut the onion into large pieces.
Heat a couple of tablespoons of oil in the wok. Add the meat, season and cook over high heat for a few minutes, until it takes color. Remove with a slotted spoon and set aside.
Add the onion and sauté a couple of minutes. Add the peppers and cook the whole set over high heat for a few minutes, until they take color and begin to brown. Withdraw and reserve. Cook the rice noodles according to the manufacturer's instructions and set aside.
Over low heat, toast a tablespoon of cornstarch in the wok. Add the soy sauce, vinegar, sugar, ginger and garlic clove, stirring well. Cover with half a glass of broth and let it reduce a little.
Incorporate the meat and the reserved vegetables and sauté everything together over medium heat, stirring constantly so that the whole of the sauce is impregnated. Garnish with a little sesame.