Uzbek Lagman (Hand-Pulled Noodle Soup) with Beef and Vegetables

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear them on all sides until browned, about 5-7 minutes. Remove the beef and set aside.

Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.

Return the seared beef to the pot. Add the diced carrots, bell pepper, and shredded cabbage. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the diced tomatoes, beef broth, ground cumin, paprika, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the beef is very tender.

While the soup simmers, cook the lagman noodles according to package directions until al dente. If using fresh hand-pulled noodles, boil them in a separate pot of salted water until cooked through, typically 3-5 minutes. Drain the noodles.

Divide the cooked noodles among four serving bowls. Ladle the hot beef and vegetable soup over the noodles. Garnish each serving with fresh chopped cilantro before serving immediately.