I love chinese food and, therefore, I have been trying hundreds of chinese restaurants until this point in my life. You see, I have this crazy habit that whenever I visit a new place/culture, I like to try out couple of things. One of them is a chinese restaurant. I really enjoyed trying them all, until one day when something must have happened once I changed my food habits.

You see, this food that once I enjoyed every single bite of it, turned itself into a heavy and hard to digest bite. Then why to keep on going, spend money and having to put up with stomach issues? Don’t imagine that I am no longer dining out, I still do it but choosing carefully where I go. For instance, I will not give up having a good authentic pizza once in a while at my favorite trattoria in town.

However, I had to bring an asian flavor into my daily routine and I discovered this recipe one day. It’s extremely easy to make, with ingredients that you can get at any regular grocery store. The best part of this recipe is the beef. So try to marinate it with a splash of soy sauce, oyster sauce, a bit of curry and cayenne powder. You can also use some of your favorite condiments, but try to keep it as simple as possible if you still want to have the beef’s flavor.

Another thing I do to ease my work is chopping all the ingredients before I start cooking. It’s my style, you don’t have to do it but if you have not yet tried it, let me tell you that can save up to half of your time in there. Try it this way, too. See how it goes and let me know.





Print Beef Wok Noodles Author: Cook it fit Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 2 Ingredients 350 g lean beef minute steaks

250 g wok noodles (they are typically very thin and short)

2 large-sized red bell peppers, chopped

a handful of fresh mushrooms, roughly chopped

1 carrot, chopped

1 large-sized onion, chopped

½ avocado, cut in medium chunks

fresh ginger, peeled and finely chopped

2 cloves of garlic, peeled and minced

fresh coriander

½ teaspoon crushed red pepper flakes

2 tablespoons of peanut oil

curry powder

cayenne powder

a splash of soy sauce

sea salt and pepper to taste

MARINATE

1 tablespoon soy sauce

1 teaspoon oyster sauce Instructions Cut the minute steaks in thin stripes and then cut the stripes in inch-long sections. Season them with all the condiments. What I like to do next is to chop all the vegetables in order to save time while cooking it. Therefore, I will recommend that you to wash all the vegetables very well under cold water and chop them all roughly, except the ginger. You don’t want to eat big chunks of ginger, believe me. Put 1 tablespoon of peanut oil in a wok (I like to use my wok every time I cook this recipe, but you can also use a normal saucepan) and add the onions, garlic and the beef cubes for a couple of minutes until the beef gets light brown. Then reduce the heat to a lower level and add the carrots, red bell peppers, mushrooms into the wok and do a few quick stirs (if you have never tried it before, you should do it, because that is also part of the fun of cooking Asian food). Let them simmer gently for 2 minutes and add the wok noodles and the chunks of avocado. Continue to simmer them for maximum 5 more minutes until the noodles are moist and well mixed with the seasonings and cooked. Serve it on a plate or a bowl (I normally eat it from a bowl and use chopsticks, but for the sake of taking a good picture, I had to use this pretty normal plate). You may then add an extra splash of soy sauce if you are a big fan of it. Be careful though, too much soy sauce will overpower the rest of the flavors. Notes One little SECRET: if you want to kick the nuttiness up a notch, try adding some peanuts with the noodles. And if you want to make it even yummier, try adding a teaspoon of peanut butter at the beginning and mix it well with the oil before adding the beef. Peanuts… Yummy!



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