Beef stir-fry with noodles and vegetables—an ideal dish for a healthy, light meal
Ingredients (for 2 persons)
-
- 2 thin beef steaks, approximately 150 g each one.
- 45 g noodles.
- 1/2 small zucchini.
- 100 g with mushrooms.
- 5 or 6 small broccoli florets.
- 1 small carrot.
- 1/2 bell pepper (red or green, to taste).
- A handful chopped walnuts.
- 2 spring onions.
- 2 tablespoons olive, sunflower, or sesame oil.
- 2 tablespoons of light soy sauce.
- Salt and black pepper to taste.
Preparation
- Prepare the vegetables: Cut the bell pepper into thin strips, the green garlic into julienne strips, the zucchini into half-moons, and the mushrooms into quarters. Peel the carrot and cut it into thin sticks. Separate the broccoli florets into small, even pieces.
- Cook the noodles: Bring a large pot of water to a boil and cook the noodles according to the manufacturer's instructions. Drain and set aside.
- Sauté the veal: Cut the beef fillets into thin strips. Heat a tablespoon of oil in a wok or large skillet over high heat and cook the meat for 1 or 2 minutes, stirring constantly until it loses its raw color. Remove from the heat, season with salt and pepper, and set aside.
- Cook the vegetables: Add the other tablespoon of oil to the wok and sauté the green garlic and bell pepper for 2 minutes. Add the zucchini, carrot, broccoli, and mushrooms. Cook over medium-high heat for 5 or 6 minutes, stirring constantly so that the vegetables are tender but still slightly crunchy.
- Add the noodles: Add the drained noodles to the wok along with the light soy sauce. Mix well for 1 minute so they can absorb the flavor of the sauté.
- Finishing the dish: Return the veal to the pan and add the chopped walnuts. Sauté everything together for 1 minute more, and serve immediately while still hot.
«Cruciferous vegetables like broccoli and antioxidant-rich foods like walnuts help reduce inflammation and promote better muscle and digestive recovery, especially when included in balanced, light meals like this stir-fry.»
— Dr. Marc Bony
