Beef Pan Samurai

Cook the egg noodles in salted water according to instructions. Peel the carrots and zucchini, cut in half and slice finely. Cut the meat into fine strips and mix in a bowl with sugar and soy sauce. Sprinkle a little flour over the meat and again mix well. Heat oil in a non-stick pan (even better in a wok pan). Remove the meat from the marinade and stir-fry quickly. Lift the meat out again and now sauté the carrots together with the zucchini. Finally, add meat and sprouts. Mix in remaining marinade as well as beef broth and parsley. Bring to the boil briefly, then mix with the drained egg noodles and arrange on warmed plates.

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