Dish of Chinese origin and one more sample of the excellent combination of two great cuisines such as Peruvian and Chinese.
Ingredients
· 1/2 kg. of beef in strips.
· 1/2 kg. of spaghetti
· 1 large red onion cut into strips
· 1 large tomato cut into strips
· 4 decebollin branches cut into pieces.
· 1/2 red pepper cut into strips
· 1 tablespoon ground garlic.
· Soy sauce to taste.
Preparation
First place a large pot with water, a drizzle of olive oil and a little salt. When it begins to boil place the noodles (spaghetti) and cook them al dente.
The time will depend on the brand and the type of noodles. When they are ready, store them in a bowl with a little oil so they do not stick. Then, if possible, prepare two pans (preferably deep Wok type) to fry the meat and vegetables separately.
In the first pan heat a little oil, put the meat with a little salt, pepper and fry until it is well browned.
Meanwhile heat the second pan with a little oil and add the onion, ground garlic, ginger, onion, chopped pepper, tomatoes, yellow pepper and mix.
After a minute on high heat add a little spoon of soy sauce (soy sauce), salt, pepper, cumin, a drizzle of sesame oil, another of vinegar, mix everything and add the meat from the first pan and fry for one minute.
Now add the noodles to the meat and mix it. Correct salt, pepper and sillao if necessary. Remember that the skipped noodles have to be juicy 🙂
Finally add a few chopped leaves of chopped fresh parsley and serve.