Uzbek Lagman (stir-fried beef and noodles)

beef and noodle stir fry in a white bowl

Uzbek Lagman (stir-fried beef and noodles)

This hearty dish features fork-tender beef, colorful vegetables, thick noodles, and a savory, warming broth. It's my spin on the traditional Uzbek dish and it's so cozy, it's bound to become a staple in your home.

Course Main Course

Cuisine American, Uzbek

Keyword lagman, stew

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 735kcal

Author Robin Miller

Ingredients

2 tablespoons vegetable oil
1 pound beef such as stewing beef, cut into bite-size pieces
1 medium onion chopped
2 tomatoes beefsteak or Roma/plum, diced
3 cloves garlic minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Salt and freshly ground black pepper
4 cups beef broth or water
2 bay leaves
2 medium gold potatoes or 8 small gold potatoes, cut into bite-size pieces
2 carrots sliced crosswise into rounds
1 red bell pepper seeded and chopped
8 ounces thick wide noodles, such as Japanese udon or fettuccine
1 green onion chopped

Instructions

Heat the oil a large saucepan or high-sided skillet over medium-high heat. Add the beef and cook until browned on all sides. Add the onion and cook for 3 to 5 minutes, until tender.
Add the tomatoes and garlic and cook for 1 minute. Add the coriander, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 30 seconds, until fragrant.
Add the broth (or water) and bay leaves and bring to a boil.
Reduce the heat to medium, cover, and simmer for 45 minutes.
Add the potatoes, carrots, and bell pepper, increase the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer for 30 minutes, until the beef and vegetables are tender.
Meanwhile, cook the pasta according to the package instructions. Drain, rinse under cold water to prevent further cooking, and set aside (cover to prevent noodles from drying out).
Remove the bay leaves. Season to taste with salt and pepper.
Add the pasta to the pot with the beef and cook for 1 to 2 minutes to heat through. Alternatively, you can serve the meat and vegetables over the hot noodles and add less of the broth.
Garnish with green onions and serve.

Nutrition