Wok noodles with beef, eggplant and zucchini

Japanese cuisine

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Description Products Steps

The recipe is nutritious, aromatic and tasty. The advantage of wok with beef and vegetables is that you can use any vegetables you can find in the house - the dish will still turn out delicious. Beef is less often used in recipes than pork or chicken, so this recipe will definitely appeal to you for its originality.

1. Calories
   131,96 kcal
2. Protein
   4,44 gram
3. Fat
   8,94 gram
4. Carbohydrates
   7,87 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Noodles

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   250 g
2. Beef

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   250 g
3. Carrot

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   0.5 pcs. = 50 g
4. Onions

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   2 pcs. = 160 g
5. Eggplant

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   1 piece = 210 g
6. Zucchini

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   0.5 pcs. = 150 g
7. Bulgarian pepper

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   2.5 pcs. = 375 g
8. Vegetable oil

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   100 g
9. Salt

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   to taste
10. Black pepper ground

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    to taste
11. Soy sauce

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    to taste

Steps:

1. 
   Prepare a frying pan, bowl, plates, wash the vegetables.
2. 
   Wash the meat and cut into small pieces. Peel the bell pepper from the stalk and seeds, rinse and cut into large strips or squares about 2x2 cm.
3. 
   Cut the onion into wide slices along the bulb. Peel the carrots and cut into thin strips. Also peel the eggplants and zucchini and chop them into cubes of the same size.
4. 
   Heat vegetable oil in a wok pan and add the meat there. Stir, cover with a lid and simmer in its own juice over low heat until all the water has evaporated.
5. 
   Fry the onions in a small amount of vegetable oil. Then add chopped bell pepper to the onion and fry over low heat until the vegetables soften slightly. Fry the zucchini and eggplant over high heat, drain off excess oil.
6. 
   When the water has evaporated from the meat, fry the kuoschi until golden brown. Then add the carrots and, stirring, fry for another 5 minutes. Pour in soy sauce and stir.
7. 
   Combine all the fried vegetables in a deep bowl, add salt and pepper to taste. Place the noodles in boiling salted water and cook strictly according to the instructions on the package. The finished noodles should be rinsed in cold water and added to vegetables and meat.
8. 
   Serve noodles sprinkled with sesame seeds and fresh parsley.

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