Beef with Vegetables and Wok Noodles

This time, we used beef short ribs – they are especially aromatic and taste amazing!
Of course, any other cut will work as well.

Cut the meat into thin slices, season with salt, and set aside.

Now it’s time for chopping. We used:

• Pak choi
• Carrots
• Broccoli
• Spring onions
• Bell peppers
• Onions

For seasoning:

• Soy sauce
• Salt and pepper
• Sweet and sour sauce
• Sesame oil
• Vegetable broth

Meat:
Almost any cut works well.

First, heat up the wok properly with a little wok oil. Then, sear the meat over high heat and deglaze with soy sauce and a bit of sweet and sour sauce.
Toss the meat briefly, then transfer it to a bowl and set it aside.

Next, add the vegetables to the wok and toss them briefly – it’s best to add them one at a time, starting with bell peppers and onions.
Then, pour in the broth and add the wok noodles.
Let everything simmer until the noodles are soft.

Finally, return the meat to the wok, add a bit of sesame oil, and season to taste.

Better make a little extra – you’ll eat more than you think!