Description
A flavorful stir fry featuring tender beef, colorful vegetables, and wide rice noodles tossed in a savory ginger garlic glaze.
Ingredients
Scale
- 8 oz (225 g) wide rice noodles or egg noodles
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 1 large onion, thinly sliced
- 2 cups broccoli florets (fresh or frozen)
- 1 cup red bell pepper, julienned
- 3 green onions, chopped (for garnish)
- 2 tablespoons vegetable oil (for cooking)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes (adjust to taste)
Instructions
- Start by cooking the noodles according to package instructions. Typically, this means boiling them for about 6-8 minutes until they are al dente. Drain and set aside, tossing with a little oil to prevent sticking.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Make sure the oil is hot enough that it shimmers, which should take about 1-2 minutes.
- Add the thinly sliced beef to the pan in a single layer. Allow it to sear without stirring for about 2-3 minutes until browned. This prevents steaming and gives the beef a nice crust.
- Once the beef is browned, stir it gently to cook the other side for another 2 minutes. It should be just cooked through but still tender. Remove it from the pan and set aside.
- In the same pan, add the sliced onion and stir-fry for about 3-4 minutes until they become translucent and slightly caramelized. Keep an eye on them to prevent burning.
- Add the broccoli florets and bell pepper to the pan. Stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp. They should retain a vibrant color.
- While the vegetables are cooking, prepare the ginger garlic glaze. In a small bowl, mix together the minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, and red pepper flakes. Stir well.
- Once the vegetables are ready, return the beef to the pan and pour the glaze over everything. Stir to combine and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
- Add the cooked noodles to the pan, tossing everything together to ensure the noodles are well coated in the sauce. Cook for another minute until everything is heated through.
- Remove from heat, garnish with chopped green onions, and serve hot. Enjoy your flavorful stir fry!
Notes
- Adjust red pepper flakes according to your spice preference.
- This dish can be served with a side of steamed rice if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg