Stir-Fry Garlic Beef Noodles

Ingredients

Tick the ingredients as you go

Ingredients

• 500 g beef, thinly sliced across the grain; a tender stir-fry cut is a practical choice
• 3 bell peppers, red and yellow; deseeded and sliced
• 1 onion, sliced
• 1 cup sliced mushrooms
• 300 ml garlic stir-fry sauce, dark cooking sauce with visible garlic pieces; divided, proposed allocation below
• 400 g cooked long noodles, weight after cooking; drain well
• 2 tbsp chopped fresh parsley

Instructions

1. 1

   Slice and coat the beef

   On a brown wooden cutting board, use a sharp knife to slice the beef thinly across the grain. Place in a stainless-steel bowl and mix with 75 ml of the garlic sauce, using a utensil. Reserve the remaining 225 ml separately in a clear measuring cup, keeping it away from raw beef. This division is a practical estimate because the source gives only the total sauce quantity.

2. 2

   Prepare the vegetables and noodles

   Wash hands and clean the knife and board after handling raw beef. Slice the red and yellow bell peppers and onion, and prepare the sliced mushrooms. Have 400 g cooked, well-drained long noodles ready before heating the wok.

3. 3

   Stir-fry the vegetables

   Heat a dark nonstick wok over medium-high heat within its manufacturer’s temperature limits. Add the peppers, onion and mushrooms in manageable batches. Stir and toss with wooden chopsticks for about 5–7 minutes total, until softened slightly but still colorful. The source lists no added oil; use a reliable nonstick surface and reduce the heat if the vegetables begin sticking. Transfer to a clean bowl.

   
4. 4

   Cook the beef in batches

   Add the coated beef to the same wok in small batches. Stir-fry for about 3–5 minutes per batch, depending on thickness and heat, until cooked through. Do not return cooked beef to the raw-meat bowl. Transfer to a clean plate. Cook any sauce that entered the wok with raw beef thoroughly; never use uncooked leftover marinade as a finishing sauce.

   
6. 5

   Heat the reserved garlic sauce

   Stir the untouched 225 ml reserved sauce in the measuring cup so the garlic pieces are distributed. Pour into the wok and bring to a gentle bubbling simmer, stirring for about 1–2 minutes, or following the sauce label’s cooking directions. Aim for a glossy coating rather than reducing it until sticky or scorched.

7. 6

   Add the noodles and return the filling

   Add the cooked long noodles to the bubbling sauce. Return the cooked beef and vegetables to the wok. Toss gently with a brown wooden spatula and chopsticks for about 1–2 minutes, until everything is hot and evenly coated, keeping the noodles long and intact.

   
8. 7

   Garnish and serve

   Scatter over the 2 tablespoons chopped fresh parsley. Lift and loosen the glossy noodles with chopsticks, then serve immediately on white ceramic plates.