Beef & Vegetable Stir-Fry

📝 Ingredients

• 120 g beef (rump, flank or sirloin) cut into thin strips against the grain
• 1 medium carrot, julienned
• ½ red or yellow bell pepper, thinly sliced
• ½ yellow onion, thinly sliced
• 2 tbsp soy sauce (tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp freshly grated ginger (or ½ tsp ground)
• 1 garlic clove, finely chopped
• 1 tsp honey or brown sugar
• 1 tbsp peanut or neutral oil
• 80 g soba noodles or cooked rice
• Sesame seeds and green onions to finish

🍴 Utensils

• Wok or large carbon steel pan
• Saucepan for the noodles
• Cutting board and knife
• Small bowl for the sauce

📖 Steps

1. Prep all the ingredients before turning on the heat: in a wok, everything happens fast. Slice the beef very thinly (2–3 mm) on the diagonal — the thinner, the more tender.
2. In a bowl, mix the soy sauce, sesame oil, ginger, garlic and honey. This is the sauce base. Set aside.
3. Cook the noodles if needed, then rinse under cold water to stop the cooking. Set aside.
4. Heat the wok over very high heat until it just starts to smoke — that's the key to “wok hei,” that signature smoky flavor. Add the peanut oil.
5. Sear the beef in a single layer without touching it for 60 seconds. Toss quickly and cook for another 30 sec. Remove and set aside — it should still be slightly pink.
6. In the same wok, stir-fry the carrot, bell pepper and onion over high heat for 2–3 min, stirring constantly. The vegetables should stay crunchy.
7. Return the beef to the wok, add the noodles and pour in the sauce. Toss for 30 sec over high heat. Serve immediately, garnished with sesame seeds and green onions.