Description
A delicious blend of tender beef, vibrant vegetables, and silky noodles in a glossy, spicy sauce.
Ingredients
Scale
- 12 oz (340g) beef (flank steak or sirloin)
- 8 oz (225g) egg noodles (or rice noodles for gluten-free)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon sugar (brown sugar preferred)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 bell pepper, sliced thinly
- 1 cup broccoli florets
- 3 green onions, sliced
- Sesame seeds for garnish (optional)
- Red pepper flakes to taste
Instructions
- Start by slicing the beef into thin strips, against the grain. Marinate in soy sauce, oyster sauce, and cornstarch for about 10 minutes.
- While the beef marinates, cook the egg noodles according to the package instructions, then drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned and tender, around 5-7 minutes.
- Once the beef is cooked, add the garlic and ginger, stirring for another 30 seconds until fragrant. Toss in the sliced bell pepper and broccoli florets; stir-fry for 3-4 minutes.
- Return the noodles to the skillet, along with the sugar, sesame oil, and red pepper flakes. Toss everything gently and cook for an additional 2-3 minutes.
- Garnish with sliced green onions and sesame seeds. Serve hot and enjoy!
Notes
Consider adding more veggies like snap peas or carrots for enhanced nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg