Description
A delicious recipe for sticky beef noodles that combines tender flank steak with flavorful sauces and fresh vegetables.
Ingredients
Scale
- 8 ounces wide rice noodles
- 1 pound flank steak, thinly sliced against the grain
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a bowl, combine the sliced flank steak, soy sauce, oyster sauce, hoisin sauce, and cornstarch. Mix well and let marinate for 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated 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 remaining tablespoon of oil. Sauté the garlic and ginger for about 30 seconds until fragrant.
- Add the sliced red bell pepper and snap peas to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Return the beef to the skillet and add the cooked noodles. Toss everything together and stir-fry for another 2-3 minutes until heated through.
- Garnish with sliced green onions and sesame seeds if desired. Serve hot.
Notes
- For a spicier kick, add red pepper flakes or sliced jalapeños during the stir-fry.
- Swap out the flank steak for 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: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg