Beef Stir-fry Noodles
Beef Stir-fry Noodles
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Stir-fry Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Noodles and Vegetables
- 12 ounces flat rice noodles, or other stir-fry noodles
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 cup green beans, trimmed and halved
- 4 ounces baby bok choy, roughly chopped
- 3 green onions, sliced, white and green parts separated
For Garnish
- 1 teaspoon white sesame seeds
- 1 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper. Mix well to coat the beef. Cover and marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
⏱️ 5 min
- 2
While the beef marinates, prepare the stir-fry sauce. In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, rice vinegar, granulated sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 2 tablespoons water until smooth. Set aside.
⏱️ 5 min
- 3
Cook the flat rice noodles according to package directions. Typically, this involves soaking in hot water or boiling briefly until al dente. Drain well and rinse with cold water to prevent sticking. Toss with a tiny bit of oil if desired.
⏱️ 10 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 6 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and the white parts of the sliced green onions. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the red and orange bell peppers and green beans to the wok. Stir-fry for 2-3 minutes until tender-crisp.
⏱️ 3 min
- 7
Add the chopped baby bok choy to the wok and stir-fry for another 1-2 minutes until slightly wilted.
⏱️ 2 min
- 8
Return the cooked beef to the wok with the vegetables. Add the cooked and drained noodles. Give the prepared stir-fry sauce a quick whisk and pour it over the noodles, beef, and vegetables.
⏱️ 2 min
- 9
Toss everything together continuously for 1-2 minutes, ensuring the noodles and all ingredients are evenly coated in the glossy sauce and heated through.
⏱️ 2 min
- 10
Remove from heat. Garnish with white sesame seeds and the green parts of the sliced green onions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Stir-fry Noodles
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Stir-fry Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Noodles and Vegetables
- 12 ounces flat rice noodles, or other stir-fry noodles
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 cup green beans, trimmed and halved
- 4 ounces baby bok choy, roughly chopped
- 3 green onions, sliced, white and green parts separated
For Garnish
- 1 teaspoon white sesame seeds
- 1 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper. Mix well to coat the beef. Cover and marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
⏱️ 5 min - 2
While the beef marinates, prepare the stir-fry sauce. In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, rice vinegar, granulated sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 2 tablespoons water until smooth. Set aside.
⏱️ 5 min - 3
Cook the flat rice noodles according to package directions. Typically, this involves soaking in hot water or boiling briefly until al dente. Drain well and rinse with cold water to prevent sticking. Toss with a tiny bit of oil if desired.
⏱️ 10 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 6 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and the white parts of the sliced green onions. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the red and orange bell peppers and green beans to the wok. Stir-fry for 2-3 minutes until tender-crisp.
⏱️ 3 min - 7
Add the chopped baby bok choy to the wok and stir-fry for another 1-2 minutes until slightly wilted.
⏱️ 2 min - 8
Return the cooked beef to the wok with the vegetables. Add the cooked and drained noodles. Give the prepared stir-fry sauce a quick whisk and pour it over the noodles, beef, and vegetables.
⏱️ 2 min - 9
Toss everything together continuously for 1-2 minutes, ensuring the noodles and all ingredients are evenly coated in the glossy sauce and heated through.
⏱️ 2 min - 10
Remove from heat. Garnish with white sesame seeds and the green parts of the sliced green onions. Serve immediately.
⏱️ 1 min