BEEF STIR FRY NOODLES

  Stir fry is cooking technique that originated in China at least 1,500 years ago, if not earlier, and from there was adapted throughout East Asia.

This is a super easy and simple dish to make. its one of the dish i normally cook when i dont have plenty of time to prepare food for dinner or lunch.

 INGREDIENTS:

1 pack of pansit canton around 250 grams (you can use also any egg noodles   available in the store near you.

1 big red bell pepper/capsicum, 1 medium size onion (slice it very thin), 3 to 4 cloves of garlic, 200g of beef slice, carrots (slice it thinly around 6mm),   celery ( slice it thinly around 6mm)  2 tablespoons of oil

SAUCE:

2 to 3 tablespoon of soy sauce, 2 tablespoon of oyster sauce, pepper, beef broth or beef broth cube, sciracha (optional)

For garnishing:

Spring onion or cilantro, fried onion

PROCEDURE:

1.Slice the beef and season it with salt and pepper, set aside.

2.Slice all the vegetables and set aside.

3.Heat the wok over medium high heat, then add 1 to 2 tablespoon of oil.

 4.Add the onion and garlic stir fry for 2 minutes or until fragrant. Add the    beef cook the beef until turn light brown about 7 to 9 minutes.

5.Add the pepper, celery, bell pepper, and cook for 4 to 5 minutes.

6.Reduce the heat to low, add the oyster sauce, soy sauce and sciracha stir fry for another 1minute.

7.Using the slotted spatula or spoon remove the vegetables from the wok, set aside leaving the sauce in the wok.

8.Add the broth and bring to a simmer over a high heat.

9.Add the noodles to the wok and stir while gently pushing down on the noodles with a spatula. The noodles may look bog in the pan but will cook down quickly. Flip the noodles with 2 spatulas if needed. And stir the noodles until they are almost cooked and most of the liquid is absorbed (about 3 minutes)

10.Add the vegetables and meat back into the wok and stir to combine. Turn off the heat and serve. Garnish it with scallions and fried onions. Enjoy!