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Marlene Andersson

Noodle Stir-fry with Marinated Beef

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Ingredients Method

Ingredients
  

  • 1 lbs./500g flank steak
MARINADE
  • 1/3 cup/100g coconut aminos or soy sauce
  • 2 Tablespoons sesame oil
  • 2 tablespoons fresh grated ginger
  • 2 mince garlic cloves
  • 4 teaspoons of sugar optional
  • 2 teaspoons sambal oelek or chili paste of your choice
  • 3/4 teaspoon black pepper
STIR FRY
  • 200 g glass noodles
  • 1 zucchini
  • 2 carrots
  • 2 garlic cloves
  • 1 leek
  • 2 red sweet pepper
  • 2 tablespoons coconut oil beef tallow, palm oil or other oil for high heat cooking.
  • 1/2 cup/50g water if needed
TOPPING
  • toasted sesame seeds
  • 1 fresh red chili

Method
 

  1. Mix the ingredients for the marinade in a bowl.
  2. Shred the beef thinly and put in the marinade for 15 minutes, ideally 1 hour.
  3. Cook the noodles according to the instructions on the package. Drain, rinse in cold water and cut them in half so they are not too long.
  4. Cut the squash in slices, peel and thinly slice carrots and garlic, slice the leek and shred the sweet pepper.
  5. Heat the oil in a wok and fry the vegetables for a few minutes on high heat, they should soften slightly. Set aside.
  6. Stir-fry the meat with the marinade over high heat until nicely browned. Stir in noodles, vegetables and water if needed. Add more soy/coconut aminos if needed.
  7. Garnish with sesame seeds and thinly sliced chili.