Beef Shanghai with Meatballs and Egg Noodles

Ingredients

• 500 g Extra-lean ground beef
• 1 Rusk (Finely ground)
• 1 Egg
• 2 teentjes Garlic (Finely chopped)
• 1 tl Fresh ginger (Finely chopped)
• 2 el Dark soy sauce (For the meatballs)
• 1 el Oyster sauce (For the meatballs)
• Pepper (To taste)
• Salt (To taste)
• 2 el Soy sauce (For the sauce)
• 2 el Oyster sauce (For the sauce)
• 1 el Sweet soy sauce (For the sauce)
• 1 tl Sesame oil (For the sauce)
• 1 tl Cornstarch (For the sauce)
• 2 el Water (To mix with the cornstarch)
• 250 g Egg noodles (Dry weight; cook according to the package instructions)
• 1 el Olive oil (For frying; the creator mentions cooking spray as a low-calorie alternative or butter as another option)
• 2 teentjes Garlic (Pressed or finely chopped, for the vegetables)
• 1 Red bell pepper (Cut into strips)
• 1 Green or yellow bell pepper (Cut into strips)
• 1 Onion (Thinly sliced)
• 2 Scallions (For garnish)
• Sesame seeds (Optional, for garnish)

Steps

1. 1

   Make the sauce first. Mix the soy sauce, oyster sauce, sweet soy sauce, and sesame oil in a bowl.

2. 2

   Stir the cornstarch with the water until smooth, then mix it into the sauce. Set the sauce aside.

3. 3

   For the meatballs, mix the ground beef, finely ground rusk, egg, finely chopped garlic, ginger, dark soy sauce, and oyster sauce. Season with pepper and salt.

4. 4

   Shape the mixture into small meatballs, approximately the size of soup meatballs or a thumb. Cover them and let them rest in the refrigerator for at least 2 hours.

5. 5

   Cook the egg noodles according to the package instructions until tender. Drain and set aside.

6. 6

   Heat the olive oil in a large frying pan or wok over medium heat. If desired, use cooking spray for a lower-calorie preparation, or butter as an alternative.

7. 7

   Add the chilled meatballs and fry them until golden brown and cooked through all over. Turn them regularly so they brown evenly.

8. 8

   Add the thinly sliced onion and the pressed or finely chopped garlic. Fry along with the meatballs until the onion softens and the garlic becomes fragrant.

9. 9

   Add the strips of red bell pepper and green or yellow bell pepper. Stir-fry for a few minutes, until the peppers begin to soften but still retain some bite.

10. 10

    Stir the prepared sauce well once more so the cornstarch has not settled on the bottom. Add the sauce to the pan and toss everything thoroughly.

11. 11

    Heat the sauce briefly and let it thicken until it is glossy and coats the meatballs and vegetables in a sticky layer.

12. 12

    Add the cooked egg noodles. Mix gently but thoroughly until the noodles are completely combined with the sauce, vegetables, and meatballs.

13. 13

    Divide the dish among four bowls or plates. Garnish with the sliced scallions and, if desired, sesame seeds.

Notes

The creator states approximately 480 kcal, 16 g fat, 46 g carbohydrates, and 29 g protein per serving. The exact nutritional values may vary depending on the ground beef, noodles, sauces, and cooking fat used.

Nutrition per serving

• main course
• East Asian
• comfort food
• noodles
• meatballs
• stir-fried
• meal prep
• high-protein