Wok-fried sliced beef with soba noodles and vegetables

• Cut a piece of lean beef (rump steak or beef joint) into thin slices.
• Put in the refrigerator.
• Peel and julienne the vegetables (courgettes, peppers, carrots, and so on).
• In a very hot wok, sauté a spring onion in the oil of your choosing (ideally grape seed oil, which is the only one to withstand very high temperatures) and a clove of garlic cut into petals.
• Add the vegetables and then the meat.
• When the meat has coloured, add the pre-cooked noodles.
• Sprinkle with soya sauce.
• The success of this dish is to never stop stirring during cooking.
• Serve in bowls, add a few coriander leaves and the “meat” pepper mix with a fairly coarse grind.
• Spice-lovers will enjoy a small ramekin of soya sauce with a fresh chilli pepper.

Recommended grind: Medium or coarse (4 or 5)