Beef Lagman with Hand-Cut Vegetables over Noodles

What you need

• 500 g (1 lb) beef chuck, or lamb shoulder, cut into 2 cm (3/4 in) cubes
• 3 tbsp vegetable oil
• 2 onions, sliced into half-moons
• 2 carrots, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1 tbsp tomato paste
• 2 ripe tomatoes, diced
• 1 tsp ground cumin
• 1 tsp salt, plus extra for the noodle water
• 1 potato, about 200 g (7 oz), peeled and cut into 2 cm (3/4 in) cubes
• 6 cloves garlic, finely chopped
• 350 g (12 oz) egg noodles, thick, fresh or dried
• 4 scallions, thinly sliced
• 1 handful fresh cilantro, chopped

Method

Restated from the original video

1. 1

   Cut all the vegetables as listed and chop the garlic. Divide the garlic in two.

2. 2

   Heat the oil in a wide, heavy pot over high heat until it shimmers.

3. 3

   Brown the beef in 2 batches, 5-6 min per batch, until deeply colored on all sides. Return all the beef to the pot.

4. 4

   Add the onions and cook, stirring, until soft and golden at the edges, 5-6 min.

5. 5

   Add the carrots and cook for 5 min, then add the bell pepper and cook for 3 min.

6. 6

   Stir in the tomato paste and cumin and fry for 1 min. Add the tomatoes, the salt and half of the garlic.

7. 7

   Pour in 700 ml (3 cups) hot water and scrape up the browned bits. Bring to a boil, cover, and simmer on low heat until the beef is tender, 45 min.

8. 8

   Add the potato and simmer, covered, until a knife slides into it with no resistance, 15-20 min. The sauce should be thick and glossy. Add a splash of water if it gets too dry.

9. 9

   Boil the noodles in well-salted water until al dente, following the package time. Drain and divide among deep bowls.

10. 10

    Ladle the beef and vegetable sauce over the noodles. Top with the remaining garlic, the scallions and the cilantro, and serve hot.

Imported from itsfood.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.