Budaatai Khuurga

Ingredients

• Beef (flank or sirloin) (1 pound, thinly sliced against the grain)
• Egg noodles (8 ounces, cooked according to package instructions)
• Cabbage (2 cups, shredded)
• Bell pepper (1, sliced (any color))
• Carrot (1, julienned)
• Onion (1, thinly sliced)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, minced)
• Soy sauce (3 tablespoons)
• Oyster sauce (2 tablespoons)
• Sesame oil (2 tablespoons)
• Salt (to taste)
• Pepper (to taste)
• Green onions (2, chopped (for garnish))

Instructions

1. Heat a large wok or skillet over high heat until very hot.
2. Add the sliced beef to the wok in a single layer and stir-fry for about 3-4 minutes until browned. Remove the beef from the wok and set aside.
3. In the same wok, add a splash of oil if necessary, then toss in the sliced onion, carrot, bell pepper, cabbage, garlic, and ginger. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender but still vibrant.
4. Return the cooked beef to the wok and pour in the soy sauce, oyster sauce, and sesame oil. Stir-fry everything together for another 2-3 minutes, allowing the flavors to meld beautifully.
5. Add the cooked egg noodles to the wok and gently toss them with the beef and vegetables until everything is well combined and heated through.
6. Season with salt and pepper to taste, adjusting according to your preference.
7. Serve hot, garnished with chopped green onions for a fresh touch.