Buckwheat Noodles with Beef

1. 1 Stewing beefpack 600 g ≈ $11.36 130 g
2. 2 Soba noodlespack 300 g ≈ $3.50 80 g
3. 3 Bell peppers≈ $6.00 per kg 70 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Green onionspack 50 g ≈ $1.30 10 g
6. 6 Soy sauce 20 ml
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Fresh ginger≈ $8.00 per kg 5 g
9. 9 Sunflower oil 10 ml
10. 10 Sesame seeds 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the noodles in cold water and measure out the needed amount; peel the garlic⁷ and ginger; cut the beef into thin matchsticks; cut the bell³ pepper and carrot⁴ into julienne about 5 cm long; set aside soy sauce, garlic, and ginger and green⁵ onions, prepare sesame seeds; heat a large grill pan or wok over high heat.

2. Preparation: cook the noodles in boiling salted water for 5 minutes, then rinse in cold water and drain.

3. Cooking: sear the beef over high heat in the preheated pan for 3 minutes until browned; stir occasionally until golden.

4. Cooking: add the vegetables to the beef and continue to fry over high heat for 4 minutes, stirring so the vegetables become slightly soft but keep crisp matchsticks; season to taste and mix.

5. Cooking: pour soy sauce into the pan, add minced garlic⁷ and ginger; stir and fry over medium heat for 1–2 minutes so the sauce slightly thickens and coats the ingredients.

6. Cooking: add the cooked noodles to the pan; toss over medium heat for 1–2 minutes to let the noodles absorb the sauce and heat through evenly.

7. Serving: remove from heat, sprinkle with sesame seeds and green⁵ onions; serve immediately with additional soy sauce on the side if desired.