Serving suggestion. Nutrition is approximate.
Equipment
- Kitchen scale and measuring spoons
- Deep skillet
- Noodle saucepan
- Colander
- Food thermometer
Before you begin
US cup = about 240 ml; tbsp = 15 ml; tsp = 5 ml. For flour, grain, cheese and meat, use the listed gram weight for greater consistency. Ingredient weights are raw or dry unless specifically labeled cooked or drained.
- Purchased dry wheat noodles are the shortcut; traditional hand-pulled lagman noodles require a separate dough process.
Make it work
- Keep heat low and the lid tight; if liquid runs low before ingredients soften, add a little hot water.
Prep 20 min · Cook 35 min · Waiting 3 min
Plan about 58 minutes: 20 minutes preparation, 35 minutes cooking and 3 minutes resting, chilling or marinating. Times are estimates; ingredient size and equipment affect the result.
Ingredients
- 8.8 oz (250 g) beef sirloin, thin strips
- 5.3 oz (150 g) dry wheat noodles
- 5.3 oz (150 g) red bell pepper, strips
- 5.3 oz (150 g) tomatoes, diced
- 3.5 oz (100 g) carrot, thin batons
- 3.5 oz (100 g) onion, diced
- 3.5 oz (100 g) green beans, 1-inch (2.5 cm) pieces
- 2 garlic cloves (6 g), minced
- 1 tbsp (15 ml) neutral oil
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) water
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (3 g) salt
- 2 tbsp (8 g) chopped cilantro
Step-by-step method
- Prepare for quick cooking
Slice sirloin across the grain into 1/8-inch (3 mm) strips. Slice pepper, dice onion and tomato, cut carrot into thin batons and beans into 1-inch (2.5 cm) lengths. Mince garlic. - Sear the beef
Heat half the oil in a deep skillet over medium-high heat. Pat beef dry and sear in two batches for 1–2 minutes per side. Transfer to a clean plate. - Cook the aromatics
Add remaining oil, onion and carrot. Cook over medium heat for 5–6 minutes, then garlic, cumin and tomato paste for 30 seconds. - Build the gravy
Add tomatoes, pepper, green beans, all the measured water and salt. Bring to a gentle simmer and cook partly covered for 12–15 minutes until vegetables are tender. - Cook noodles separately
Meanwhile boil dry wheat noodles in a separate pot of water for their packet time. Drain without mixing them into the gravy pot. - Return beef
Add beef and plate juices to the gravy for 1–2 minutes. Check beef for 145°F (63°C), then rest off heat 3 minutes so it does not overcook. - Check consistency
Gravy should be juicy enough to spoon over noodles. Add a little hot noodle water if needed, not a large unmeasured amount of extra oil. - Serve
Divide noodles between two bowls and spoon equal portions of beef and vegetable gravy over them. Finish with cilantro.
Cook’s notes
Sirloin is returned near the end. Beef chuck would need a longer braise and cannot replace it at this timing.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours; keep at 40°F (4°C) or colder and use within 3 days.
- Reheat cooked portions to 165°F (74°C), adding a little water if needed.
Allergens
Wheat. Check packaged ingredients for additional allergens and cross-contact.
Approximate nutrition
Per serving: 615 kcal · Protein 42 g · Carbohydrates 77 g · Fat 16 g.
Approximate per serving, based on USDA SR Legacy ingredient data and representative estimates where an exact product is unavailable, divided by two portions. Brands, drained weights, discarded marinade/coating and cooking losses vary. Optional sides are excluded.