A hearty dish that brings together the best of Asian flavours: juicy beef, crunchy vegetables and a fried egg that adds creaminess to every bite. Perfect for a quick, characterful dinner.
Productos con los que prepararla
Ingredients
- 300 g noodles (cooked al dente)
- 300 g beef (sirloin or ribeye, thinly sliced)
- 1 small courgette (zucchini, cut into batons)
- 1 red bell pepper (sliced)
- 2 carrots (cut into batons)
- 1 onion (sliced)
- 4 eggs
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional, to boost flavour)
- 1 tsp freshly grated ginger
- 2 garlic cloves (chopped)
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Heat the wok until very hot, add the vegetable oil and stir-fry the beef for 2–3 minutes until browned. Remove and set aside.
- In the same wok, add garlic and ginger, stir-fry briefly until fragrant, then add the vegetables (courgette, pepper, carrots, onion). Stir-fry until al dente but still crisp.
- Add the cooked noodles and mix well with the vegetables.
- Pour in the soy sauce, oyster sauce (if using) and sesame oil, tossing vigorously to coat every strand.
- Return the beef to the wok and stir-fry everything together for 1 more minute.
- In a separate pan, fry the eggs to your liking (soft yolk is ideal so it blends with the noodles when broken).
- Serve the noodles in deep bowls and top each portion with a fried egg. Sprinkle with chives or sesame seeds if desired.