Beef & Vegetable Yakisoba

📝 Ingredients

• 180 g dried wheat noodles (yakisoba or ramen type)
• 250 g lean beef (rump or flank steak), cut into thin strips
• 200 g white cabbage, finely shredded
• 1 carrot, cut into thin matchsticks
• 1 onion, thinly sliced
• 1 red pepper, cut into strips
• 2 spring onions, cut into short lengths
• 1 tbsp neutral oil
• 3 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame seeds

🍴 Utensils

• Wok or large frying pan
• Saucepan
• Colander
• Bowl
• Spatula

📖 Steps

1. Make the sauce in a bowl by mixing the Worcestershire sauce, ketchup, soy sauce and oyster sauce. Set aside. Cut all the vegetables before turning on the heat: wok cooking is very fast and leaves no time for chopping.
2. Cook the noodles in a pan of boiling water for 1 minute less than the packet instructions. Drain, rinse under cold water to stop the cooking and remove the starch, then shake well so they don't make the wok soggy.
3. Heat the oil in the wok over a high heat until it shimmers. Sear the beef in a single layer for 1 to 2 minutes, just long enough to brown without cooking through, then set aside on a plate. Too much meat at once would make it stew instead of sear.
4. In the same wok, stir-fry the onion and carrot for 2 minutes over a high heat, stirring constantly, then add the pepper and cabbage. Continue for 3 minutes, until the cabbage has wilted but is still slightly crunchy.
5. Add the drained noodles and the sauce, then return the beef with its juices. Toss for 2 minutes over a high heat, lifting the noodles with the spatula, until glossy, well coated and lightly charred in places.
6. Stir in the spring onions at the end, toss for 30 seconds and taste: add a dash of soy sauce if needed. Divide between two plates and sprinkle with sesame seeds. Serve piping hot.