Description
A quick and easy Beef Stir Fry with Noodles and Sticky Sauce, perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound beef sirloin, thinly sliced
- 8 ounces egg noodles
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cook the egg 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 beef and stir-fry for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the red bell pepper, broccoli, and snap peas. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp. Add the garlic and ginger, cooking for an additional 1 minute until fragrant.
- In a small bowl, whisk together the soy sauce, hoisin sauce, cornstarch, and water. Pour the sauce into the skillet with the vegetables and bring to a simmer. Cook for 2-3 minutes until the sauce thickens.
- Return the cooked beef to the skillet and add the cooked noodles. Toss everything together to coat in the sauce and heat through. Drizzle with sesame oil before serving.
- Garnish with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- You can substitute the beef with chicken or tofu for a different protein option.
- For a lighter version, use zucchini noodles instead of egg noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg