Description
A delicious and flavorful recipe for sticky beef noodles that combines tender flank steak with rice noodles and a savory sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 8 ounces rice noodles
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 green onions, chopped
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a bowl, combine soy sauce, brown sugar, and cornstarch. Mix well and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and season with salt and pepper. Stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add the 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 pour the soy sauce mixture over the top. Stir well to combine and cook for an additional 2 minutes until the sauce thickens.
- Add the cooked rice noodles and sesame oil to the skillet. Toss everything together until the noodles are well coated and heated through.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
- For a spicier kick, add red pepper flakes or Sriracha to the sauce.
- Substitute the flank steak with 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: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg