Beef Noodles
Overview
This is a soup pot noodle, which is eaten more often in winter. On those cold days, eating a bowl will warm your whole body. I haven’t eaten for a long time and I miss it. Although the weather is a bit hot and I will be sweating when I eat it, it is still very enjoyable.
Tags
Ingredients
Steps
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Get the ingredients ready. Boil a pot of water and set aside.
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Mince onions, ginger, garlic, potatoes, carrots, tofu, and tomatoes. Cut into small cubes. Cut mushrooms into cubes. Cut green peppers and leeks into 1-2 cm pieces. Cut beef into small cubes
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Put the diced beef into a container and pour some boiling water. Stir it a few times with chopsticks. After the water cools down slightly, pour out the blood and squeeze out the remaining water. Set aside the diced beef.
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Heat oil in a pan, stir-fry minced onion, ginger and garlic over medium-low heat, add a little chili powder (optional).
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Add the diced beef and stir-fry until there is no moisture.
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Add light soy sauce and stir-fry evenly.
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Add diced potatoes, diced carrots, and mushroom pieces and stir-fry until cooked through.
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Add the diced tomatoes and stir-fry for about a minute. Add the diced tofu and stir-fry gently for a few times.
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In a large bowl for eating noodles, add about 1.5 bowls of water to a boil, cook for 1-2 minutes, add an appropriate amount of salt, and set aside.
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Bring the water to a boil, put in the dough and cook, remove with a slotted spoon and add to the soup.
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Add a little chicken essence, stir the noodles and soup evenly, add green peppers and leeks and stir-fry evenly.
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Add a little vinegar to the bowl according to your own taste and serve with a side dish. Boys can add a clove of garlic (girls are free to do so).
