Spicy Beef with Noodles

Prepare the ingredients. It is recommended to choose the cut used for making stir-fried yellow beef. I happened to still have quite a bit of beef at home, so I just randomly took a piece of beef shank.

Wash and cut all the vegetables. If you want it spicier, don't remove the seeds and stems too thoroughly. Marinate the beef slices with soy sauce and cornstarch for 15 minutes.

Prepare two pots. One for stir-frying the toppings, the other for the noodles.

Add more oil, and after the oil is hot, first add garlic cloves, shredded ginger, and onions to stir-fry until fragrant. Then sequentially add green and red chili peppers and celery, keeping the heat high while stir-frying.

Add light soy sauce and salt halfway through, stir-fry the vegetables in the pan, and finally add the pre-fried beef slices (forgot to take a photo). To prevent the pan from drying out, you can add a little water during the process. Finally, turn off the heat, sprinkle a small amount of mixed dry spices, and cover with the lid.

Bring the water for the noodles to a boil, add the noodles, and turn off the heat after they are fully cooked.

The wide noodles at home weren’t enough, so I mixed in a batch of thin noodles.

Take out the noodles and pour the spicy beef stir-fry over them.

Just mix it well before eating. (The one I made is not as greasy as the one from the store, it's a bit lighter.)