Stir-Fried Chinese Noodle Wok with Beef and Vegetables

Wash and cut the broccoli into florets. Immerse the florets for five minutes in a pot of boiling salted water. Place them in a bowl of ice water, then drain. Peel, remove the germ, and slice the garlic. Peel and slice the onion.

Cut and seed the bell pepper, then slice it into thin strips. Peel, wash, and cut the carrots in half, then slice them into small sticks. Rinse and peel the zucchini, removing every other strip, and cut it into sticks. Peel the ginger and slice it into thin pieces.

Cut the beef into strips. Bring a pot of salted water to a boil, add the noodles. Remove from heat, cover, and let cook for 4 minutes. Drain and rinse.

In a wok, heat a tablespoon of sesame oil and butter. Sauté the noodles for 2 minutes with half of the soy sauce. Remove from the wok and set aside. Heat the remaining oil in the same wok and sauté the onion, strips of bell pepper, and sticks of carrot and zucchini for 3 to 4 minutes.

Add the meat with the garlic, and brown the strips of meat. Add the broccoli florets, ginger slices, the remaining soy sauce, oyster sauce, and hoisin sauce. Continue cooking until the mixture thickens. Add the noodles and peanuts and mix.

To finish, serve sprinkled with sliced deseeded bird's eye chili and washed, chopped cilantro. ENJOY YOUR MEAL!