Oriental Beef and Vegetables Recipe

Name: Oriental Beef and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g lean beef; chinese egg noodles; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 cup shredded cabbage; 150 g mushrooms, sliced; ¼ cup bean sprouts; 1 onion, chopped; 2 cloves garlic, minced; 1 red chili pepper, chopped fine (optional); 1 (2 inch) piece fresh ginger, grated; ½ tablespoon soy sauce or ½ tablespoon fish sauce; 1 tablespoon rice wine vinegar (Shao sing); 2 teaspoons tamarind paste; 2 teaspoons red curry paste; ½ teaspoon dried ground coriander; ½ teaspoon allspice; 1 tablespoon brown sugar; pepper (to taste); toasted shredded coconut (optional); handful peanuts (optional)

Servings: persons

300 g lean beef
chinese egg noodles
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 cup shredded cabbage
150 g mushrooms, sliced
¼ cup bean sprouts
1 onion, chopped
2 cloves garlic, minced
1 red chili pepper, chopped fine (optional)
1 (2 inch) piece fresh ginger, grated
½ tablespoon soy sauce or ½ tablespoon fish sauce
1 tablespoon rice wine vinegar (Shao sing)
2 teaspoons tamarind paste
2 teaspoons red curry paste
½ teaspoon dried ground coriander
½ teaspoon allspice
1 tablespoon brown sugar
pepper (to taste)
toasted shredded coconut (optional)
handful peanuts (optional)

1
Cut up vegetables as stated above.
2
Slice beef into extremely thin thumb-length pieces (a sharp knife helps).
3
Prepare egg noodles as directed and set aside in a pot with a lid to keep warm.
4
Heat a wok on a high fire for a few minutes.
5
Add oil and beef strips and cook on high heat until browned (about 2 minutes in our wok).
6
Do not overcook as meat will be tough!
7
Remove beef to a plate.
8
Rinse wok and dry.
9
Heat again and add oil.
10
Add onion, garlic and ginger and stir-fry about 3 minutes.
11
Add bell pepper and chili pepper (if using) and stir-fry for another 3-4 minutees.
12
Add in mushrooms and bean sprouts.
13
Add the cabbage at the last.
14
Return beef to pan, and add the rest of the ingredients (under'sauce') to make the sauce.
15
Serve over the egg noodles.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 300 g lean beef, chinese egg noodles, 1 red bell pepper, sliced into strips, 1 green bell pepper, sliced into strips, and more.

Yes, Oriental Beef and Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oriental Beef and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions