This beef and noodle stir fry is nothing short of extraordinary and will having you wanting seconds before you even finish your first helping! Using pantry staples and budget-friendly beef, plus loads of healthy vegetables, this is an Asian dish worth bookmarking for later!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
marinating time: 10 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
1-1 ½poundsstir fry steak, or thinly sliced flank or skirt steak
⅓cupreduced sodium soy sauce, for regular soy sauce use 1/4 cup
2tablespoonscorn starch, divided
2tablespoonsbrown sugar
2teaspoonsminced garlic
¼teaspoonground ginger
¼teaspooncrushed red pepper flakes
⅛teaspoonblack pepper
1teaspoonsesame oil
2tablespoonsvegetable oil
¼cupjulienned carrots
½cupsliced mushrooms
1cupsnow peas
¼cupbeef broth
1package ramen noodles (any flavor) boiled until tender, drained, and flavor packet discarded
chopped green onions and sesame seeds, for garnish, optional
Instructions
Place steak in a large resealable bag. Whisk together soy sauce, 1 tablespoon corn starch, brown sugar, garlic, ginger, red pepper flakes, black pepper, and sesame oil. Add sauce to the bag, press out any excess air, and seal. Chill for 10 minutes.
Drizzle a large pan or skillet over medium heat with the vegetable oil. Use tongs or a fork to transfer beef strips to the pan (do not discard marinade in the bag!). Add carrots, snow peas, and mushrooms to the pan. Saute for 4-6 minutes until browned.
Add marinade from the bag to the pan. Bring to a boil. Whisk remaining tablespoon of corn starch into the beef broth and stir into the pan until sauce thickens. Reduce to a low simmer.
Stir in cooked noodles, garnish with sesame seeds and green onions if desired and serve.
Notes
Make it spicy: add crushed red pepper flakes or sriracha to taste to give this dish a little kick.