BEEF NOODLE STIR FRY

This quick and easy Beef Noodle Stir Fry takes under 30 minutes and is easily made gluten free!  Full of veggies, beef and a flavorful sauce, your whole family will love it!


Having the rice noodles prepared and beef sliced ahead of time was a time saver – I find that slicing veggies and meat is one of the things that slows me down in the kitchen.  So if you are the kind of person who does meal prep – first of all, I admire you and I wish I was as on top of things as you are.  But also, if you have everything sliced and diced, and the rice noodles already soaked and drained, the actual cooking time of this beef noodle stir fry is about 15 minutes.

BEEF NOODLE STIR FRY RECIPE
This quick and easy Beef Noodle Stir Fry takes under 30 minutes and is easily made gluten free! Full of veggies, beef and a flavorful sauce, your whole family will love it!



INGREDIENTS

  • 1 pound top sirloin steak, sliced thinly against the grain
  • 8 ounces rice noodles, prepared for stir fry according to package instructions*
  • 1 red bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 3 carrots, sliced into matchsticks
  • 8 ounces broccolini, sliced in half
  • 2 tablespoons canola oil
  • Sesame seeds (for garnish, optional)
  • sliced green onion (for garnish, optional)
  • Sauce
  • ½ cup low sodium soy sauce (use tamari for gluten free)
  • 4-6 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2-3 teaspoons chili garlic sauce (more or less to taste)

INSTRUCTIONS

  1. Soak rice noodles if needed.
  2. Whisk together all ingredients for the sauce, set aside.
  3. In a very large high sided pan** or wok, heat 1 tablespoon of oil over medium high heat***. When hot, add the beef and stir fry for 2-3 minutes, until cooked through (don't overcook, as we will be returning it to the pan later). Remove from pan and drain off any excess liquid, wipe or rinse pan if needed.
  4. Return pan to heat and allow any excess moisture to evaporate. Add remaining tablespoon of oil to pan. When hot, add onion and cook for two minutes, stirring as needed.
  5. Add bell pepper and cook for another 2 minutes. Add carrots and broccoli, cook for another 2 minutes.
  6. When vegetables are crisp tender and broccoli is bright green, add the sauce and noodles. stirring to mix and coat everything in the sauce.
  7. Cook for 1-2 minutes, until sauce has thickened and noodles have slightly softened.
  8. Garnish with sesame seeds and green onion if desired and serve

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