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Clean your vegetables with running water in the sink. Remove the core and seeds of the bell pepper, then cut the pepper into strips or cubes.
Peel the carrots and cut them into bite-sized slices. Peel the onion and garlic. Chop both of them as finely as possible.
Clean the mushrooms with the mushroom brush or a piece of paper towel. Cut them into slices.
Cut the savoy cabbage straight through the middle and remove any hard parts. Cut the leaves roughly, so you are left with medium-sized pieces.
Break the broccoli up into small florets. Cut the steak in strips or cubes, and season the meat with pepper and salt.
Fill a large pot with water and bring it to a roaring boil. Make the peanut wok sauce and set it aside.
Heat the wok as much as possible (turn on your vent hood!) When the wok isn’t smoking anymore, pour in some oil and use the spatula to distribute it throughout the whole pan.
Add the onion and garlic right away. After cooking them for about a minute, add the steak and stir-fry the meat for about 2 minutes. Cook the noodles and use a colander to drain the cooking water.
Now you can add the carrots, bell pepper and broccoli florets. Stir-fry everything for a few more minutes and add the savoy cabbage and mushrooms.
Keep mixing up everything in the wok and add the (homemade is optional) peanut stir fry sauce to the vegetables.
Lower the heat and make sure everything is getting cooked evenly; keep mixing the vegetables and the meat as you cook it for another 2 minutes. Serve with the noodles you’ve prepared and garnish the meal with chopped green onions. Enjoy!