Buckwheat Noodles with Beef and Vegetables
A colorful Asian-style treat at home. Buckwheat noodles do not have a strong buckwheat taste or aroma, but their valuable qualities are preserved. Beef is one of the most nutritious types of meat. Combined with vegetables, it makes a wholesome, tasty, and balanced dish.
Updated : 03 June, 2026
Easy
About 20 min.
Ingredients
500 grams
Beef fillet
200 grams
Buckwheat noodles
1
Carrot
1
Bell pepper
100 grams
Broccoli
100 grams
Green bean
0.5 teaspoon
Basil
2 grams
Mayoran
80 milliliters
Soy sauce
1 tablespoon
Chili sauce
1 tablespoon
Tomato paste
0.5 teaspoon
Salt
3 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make buckwheat noodles with beef and vegetables? Prepare the ingredients. Use a medium carrot and pepper. Choose beef from the upper parts of the carcass that are suitable for frying. There should be no excess liquid around the meat, no unpleasant smell, and not too many sinews. Use any neutral vegetable oil.
Step 2
Rinse the meat well under running water and pat it dry. Trim away any sinews and membranes if present. Cut it into long strips about 1 cm, about 3/8 inch, thick. This type of cutting is considered classic for this dish.
Step 3
Take a dish suitable for marinating. The material should not oxidize. Enameled, ceramic, and glass dishes are ideal. Pour soy sauce over the meat, add the marjoram and basil. There is no need to salt the meat, as the soy sauce already provides enough salt. Mix and leave to marinate for 30-40 minutes.
Step 4
Wash the carrot thoroughly, peel it, and cut it into thin strips 4-5 cm long, about 1 1/2–2 inches. This way it will keep its shape and not fall apart.
Step 5
Rinse the broccoli, divide it into florets, and slice it lengthwise into strips. Rinse the green beans, trim off the tough ends, and cut them into 4-5 cm, about 1 1/2-2 inch, pieces. Vegetables cut this way will combine harmoniously with the other ingredients. If you are using frozen vegetables, take them out of the freezer 30-40 minutes before cooking so they begin to thaw and have time to cook through.
Step 6
Rinse the pepper, remove the stem and seeds, and cut it into strips like the carrot.
Step 7
Take a skillet with high sides. It is even better if you have a wok for Asian-style dishes. It is more convenient to cook in, and the finished dish develops a richer flavor. Place the marinated beef into a hot skillet with vegetable oil and fry it for 5 minutes on each side over high heat. Check the meat by piercing it with a fork. If it pierces easily, that means you chose good beef and cooked it correctly.
Step 8
Add the sliced carrot to the meat and fry for 5–6 minutes over medium heat, stirring occasionally.
Step 9
Add the sliced pepper and continue frying for another 3 minutes, remembering to stir.
Step 10
The buckwheat noodles need to be boiled. To do this, place the noodles into boiling salted water. When they have fully submerged, stir them and continue cooking over low heat for as long as stated on the package. Usually this is 3–5 minutes. Transfer the cooked noodles to a colander so all the water drains off. If you overcook the noodles, they may stick together and spoil the dish.
Step 11
Add the green beans and broccoli, cover with a lid, and simmer for another 3 minutes over low heat so the vegetables do not burn.
Step 12
Prepare the sauce. To do this, mix the remaining soy sauce with the tomato paste and the sweet sauce.
Step 13
Transfer the noodles to the skillet, add the sauce, and mix everything well. The buckwheat noodles with beef and vegetables are ready.
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