Ingredients:
Buckwheat noodles 150 g
Soy sauce 80 ml
Beef 150 g
Celery stalk 1
Onion 1
bell pepper 1
olive oil 4 large spoons
Balsamic vinegar 80 ml
1. Marinate the meat in soy sauce, with the addition of balsamic vinegar and one clove of garlic. Leave on for 15 minutes
2. Heat vegetable oil in a frying pan (wok), fry the onion, then add the meat (cut into strips), fry for 2 minutes.
3. Add celery (slanted) and bell pepper. Fry the mixture for 2 minutes until all ingredients are cooked through
4. Then transfer everything to a plate.
5. Prepare buckwheat noodles. Place the noodles in salted boiling water and simmer for 10 minutes. Then discard in a colander. Rinse the noodles in cold water and dry a little.
6. Fry the noodles in vegetable oil for 4-5 minutes until the noodles are elastic, then add the soy sauce with garlic and fry for about 3 minutes.
7. Then add ready-made vegetables and meat. Mix everything thoroughly and fry until cooked.
Buckwheat noodles 150 g
Soy sauce 80 ml
Beef 150 g
Celery stalk 1
Onion 1
bell pepper 1
olive oil 4 large spoons
Balsamic vinegar 80 ml
1. Marinate the meat in soy sauce, with the addition of balsamic vinegar and one clove of garlic. Leave on for 15 minutes
2. Heat vegetable oil in a frying pan (wok), fry the onion, then add the meat (cut into strips), fry for 2 minutes.
3. Add celery (slanted) and bell pepper. Fry the mixture for 2 minutes until all ingredients are cooked through
4. Then transfer everything to a plate.
5. Prepare buckwheat noodles. Place the noodles in salted boiling water and simmer for 10 minutes. Then discard in a colander. Rinse the noodles in cold water and dry a little.
6. Fry the noodles in vegetable oil for 4-5 minutes until the noodles are elastic, then add the soy sauce with garlic and fry for about 3 minutes.
7. Then add ready-made vegetables and meat. Mix everything thoroughly and fry until cooked.
