Chinese recipe udon beef with Chinese скому

Kitchen appliances and utensils: knife, cutting board, wok pan or any other cast-iron with a thick bottom, spoon, hob or bonfire.

Ingredients

Step cooking

1. We cut 300 g of beef pulp into strips about 1 cm thick. The best meat for this dish is fresh veal tenderloin. It is much more tender than beef, it cooks quickly, it turns out more juicy.
   
2. We clean the onion, rinse, cut into thin half rings.
   
3. We take two bell peppers, one yellow, the second red (this combination of colors will give the finished dish a more appetizing look). Peppers remove stalks and seeds, cut into thin strips.
   
4. We wash the small chilli peppers, cut them in half, remove the seeds, cut into thin strips.
   
5. We peel three cloves of garlic, rinse, chop finely (can be passed through the garlic).
   
6. We will cook outside on a fire in a wok pan. If you don’t have such an opportunity, cook at home on the stove in a deep frying pan or cast-iron pan. We put the wok on the fire, pour 100 g of vegetable oil, covering them with the inner sides of the dishes.
   
7. When the oil is warm, pour the meat. Fry it for three minutes, stirring constantly, over high heat. The main feature of this dish is the frying of the ingredients over high heat. Therefore, on the street, we make sure that the bonfire burns well.
   
8. Add onion and bell pepper, mix and fry for a couple of minutes.
   
9. Pour garlic and hot pepper, mix.
   
10. Add 100 g of teriyaki sauce or regular soy, mix.
    
11. Add a couple of pinches of black pepper and salt, if desired. We recommend adding salt after the dishes are completely ready, having previously taken the sample. Perhaps instead of salt you will add some more soy sauce or teriyaki.
    
12. Fry for a couple of minutes and remove from heat. If you cook at home, then you can boil the noodles in parallel. If you cook at the stake, then transfer the finished meat to another dish and cover with a lid. You can keep it near the fire so that it does not cool.
    
13. We pour water into the wok, set it on fire, let it boil. We send wheat noodles to boiling water, mix, so as not to stick together, boil for three minutes. Experts recommend sticking to certain proportions when cooking noodles. Add 100 g of noodles and 10 g of salt per liter of water. Stick to these recommendations, then your pasta will always be tasty, easy to separate from each other.
    
14. We discard the finished noodles in a colander, drain excess water, add to the meat with vegetables. Mix everything and serve.
    
15. In nature, we put on a table a wok pan with a ready-made dish and each one pours the right amount for himself. At home we pour noodles into portioned plates, decorate with chopped herbs and sesame seeds.
    

Video recipe

This video shows the whole process of stewing Chinese wheat noodles with beef and vegetables outside on a bonfire in a wok pan. You will see how the prepared vegetables with meat turn out, what a ready-made dish is.

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