Ingredients:
400 g beef flank steak, thinly sliced against the grain
250 g egg noodles or wheat noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 small onion, sliced
1 red bell pepper, sliced
1 cup shredded cabbage
1 carrot, julienned
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/2 teaspoon black pepper
2 green onions, chopped
Sesame seeds for garnish
Directions:
Cook the noodles according to package instructions until tender. Drain well and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced beef and stir-fry quickly for 2–3 minutes until browned. Remove from the pan and set aside.
Add the remaining oil to the wok. Stir in garlic and ginger, cooking for about 30 seconds until fragrant.
Add onion, bell pepper, cabbage, and carrot. Stir-fry for 3–4 minutes until vegetables are slightly tender but still crisp.
Return the beef to the wok and pour in soy sauce, oyster sauce, dark soy sauce, sugar, and black pepper. Stir well to coat everything evenly.
Add the cooked noodles and toss thoroughly so they absorb the savory sauce.
Finish by drizzling sesame oil over the stir-fry and garnish with green onions and sesame seeds before serving hot.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings
