Veal fillets are a common ingredient in the kitchens of many families. It is a healthy dish if cooked on the grill, although it can end up being somewhat boring.

When I get tired of grilling meat, I take out the wok and the vegetables I have in the pantry to cook an Asian-inspired sauté, like this recipe for veal wok and peppers with rice noodles.

It is not necessary to have a wok to prepare a recipe like this, a good frying pan also allows us to make healthy sautées. For dishes of this type I like to use sunflower oil because it has a neutral taste, but you can use olive oil without any problem.

What I like most about cooking sautéed in the wok is to leave the vegetables al dente, in this case the peppers, with a delicious crunchy spot.

Beef and pepper wok with rice noodles

Asian-inspired recipe
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: asian, oriental
Keyword: beef, pepper, rice noodles, veal, wok
Servings: 2 people


  • frying pan/wok


  • 1 large veal fillet
  • 1 small green pepper
  • 1 small red pepper
  • 1/2 onion
  • 1 Garlic clove
  • 1 little piece of Ginger
  • 1 tbsp sherry vinegar
  • 2 tbsp Soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp sugar
  • As needed chicken broth
  • To taste Salt
  • To taste Black pepper
  • As needed Sunflower oil
  • sesame seeds
  • 150 g rice noodles


  • Clean the veal from any excess fat and cut into strips.
  • Clean the peppers, remove the filaments and seeds and cut into pieces of about one centimetre.
  • Cut the onion into large pieces.
  • Heat a couple of tablespoons of sunflower oil in the wok.
  • Add the meat, salt and pepper and cook over high heat for a few minutes, until it takes color.
  • Remove with a slotted spoon and set aside.
  • Add the onion and sauté for a couple of minutes.
  • Add the peppers and cook over a high heat for a few minutes, until they start to brown. Remove and set aside.
  • Cook the rice noodles according to the manufacturer's instructions and set aside.
  • On low heat, toast a tablespoon of cornstarch in the wok.
  • Add the soy sauce, vinegar, sugar, ginger and clove of garlic, stirring well.
  • Add half a glass of broth and let it reduce a little.
  • Add the reserved meat and vegetables and sauté over medium heat, stirring constantly so that the sauce as a whole is impregnated.
  • Decorate with a little sesame.


Serve veal and pepper wok with rice noodles immediately. Although you can prepare in advance or save the leftovers, I think this type of sautéed are much better freshly cooked. I have chosen some fine rice noodles as a side dish but you can choose another type of pasta, rice or serve the sautéed as is, if you want to save some calories.