Beef noodles

An asian noodle dish with mixed vegetables, beef and cashews.

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  • 4P136 grams of beef/steak
  • 2C80 grams of thin noodles
  • 1C200 grams of mixed chinese veggies (white cabbage, bell pepper, leek, green beans)
  • 0.5C109 grams of bean sprouts
  • 1F2 grams of olive oil
  • 3F9 grams cashews
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How to cook

  • Dice the onions and the veggies (if needed).
  • Bake the onions first in the olive oil, garlic, pepper & salt.
  • Add the veggies and season it with soy sauce, ginger, cumin & coriander.
  • In the mean time season the meat with a bit of pepper and bake 3 minutes at each sides. (depending on how rare you'd like it).
  • Put the meat in a foil wrapper and let it rest a few minutes.
  • Add the noodles and wok all together for a minute.
  • Put the noodle mixture, the beef and the cashews onto your plate.
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  • Make sure the meat is at room temperature, don't bake it straight form the freezer.
  • Replace any of the veggies by another if you prefer.
  • You could also replace the cashews with peanuts or sesame seeds.