Description
A delicious and flavorful recipe for sticky beef noodles that combines tender beef, fresh vegetables, and a savory sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 3 green onions, chopped
- Sesame seeds for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced flank steak and cook for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger, cooking for about 30 seconds until fragrant.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Pour this sauce into the skillet and bring to a simmer.
- Add the bell peppers and snap peas to the skillet, cooking for about 2-3 minutes until they are tender-crisp.
- Return the cooked beef to the skillet and add the drained noodles. Toss everything together until well combined and heated through, about 2 minutes.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the sauce.
- You can substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg