Lagman with gravy is a Uighur noodle roast. Be sure to try marinating the meat according to the recipe, it turns out very tender, just melts in your mouth. Also an important ingredient is celery, which gives lagman the main flavor.
To begin with, marinate the meat, cut the meat into thin large pieces, then add salt, pepper, add half the eggs, starch, soy sauce and a little water, mix everything and leave to marinate for 1-1.5 hours.
Prepare the vegetables: cut the onion into half rings.
Tomatoes in large cubes, Bulgarian pepper in medium pieces.
Medium celery pods.
Cut the beans into medium pods.
Finely chop the cabbage.
Finely chop the garlic.
Pour oil into a preheated frying pan, send the meat and fry well, then add the onion and fry well.
After salt and add a spoonful of tomato paste, mix everything and put the tomatoes, stir and fry a little.
Then add the Peking cabbage, hot pepper and fry for a couple of minutes, then the bell pepper, celery and beans, stir and fry for another couple of minutes.
Pour 300 ml of boiling water, season with pepper, ginger, mix, salt to taste. At the end, add the garlic, stir again, turn down the heat and simmer for 12 minutes without a lid. Serve with noodles, if desired, you can decorate with herbs.
