Beef Noodle Stir-Fry (Printable Page)
# What You Need:
01 -
225g thin rice noodles
02 -
450g thinly cut beef (sirloin or flank)
03 -
2 tablespoons cornstarch
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3 tablespoons cooking oil, split
05 -
1 red pepper, cut into strips
06 -
120g small broccoli pieces
07 -
3 chopped spring onions
08 -
2 crushed garlic cloves
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1 tablespoon shredded fresh ginger
→ Sweet Glaze
10 -
60ml dark soy sauce
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2 tablespoons sweet bean paste
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2 tablespoons raw honey or dark sugar
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2 tablespoons tangy rice vinegar or fresh lime
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1 tablespoon toasted sesame oil
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1/4 teaspoon spicy red flakes (if you want heat)
# How to Make It:
01 -
Follow packet directions to cook your noodles. Rinse with cold water and put aside.
02 -
Mix beef strips with cornstarch until fully covered. Pour 2 tablespoons oil into a hot wok. Throw in beef flat on the pan and cook 2-3 minutes each side till golden. Take beef out and set on a plate.
03 -
Drop remaining oil into the same pan. Toss in red pepper strips and broccoli bits. Stir around for 4-5 minutes till slightly soft but still crunchy. Add green onions, garlic and ginger, cooking another minute till you smell the flavors.
04 -
Grab a small bowl and stir together the soy sauce, sweet bean paste, honey, vinegar, nutty oil, and hot flakes if you're using them.
05 -
Put beef back into the pan with all your veggies. Drop in cooked noodles and pour your tasty glaze over everything. Mix it all up so every bit gets coated in sauce.
06 -
Scoop noodle mix into bowls and top with extra green onions and some sesame seeds if you'd like. Dig in while it's hot!
# Helpful Tips:
01 -
No gluten option: Pick gluten-free soy sauce and proper rice noodles.
02 -
Toss in some sugar snap peas, shredded carrots or baby corn for extra crunch.
03 -
Leftover food stays good in a sealed box in your fridge up to 3 days. Warm it up in a pan or zap it.