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Beef Noodle Stir Fry

Beef Noodle Stir Fry Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz flank steak, thinly sliced against the grain
  • 4 tablespoons soy sauce, divided
  • 2 teaspoons cornstarch, divided
  • 1 teaspoon sesame oil
  • 8 oz dried lo mein noodles or spaghetti
  • 1 cup broccoli florets
  • ½ cup sliced red bell pepper
  • ½ cup julienned carrot
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons oyster sauce
  • 1 tablespoon light brown sugar
  • ¼ cup water

Method
 

  1. Toss the sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and the sesame oil; let it marinate for 10 minutes.
  2. Boil the noodles according to package directions, minus 1 minute, then drain and rinse under cold water.
  3. Heat half the vegetable oil in a large skillet over high heat; stir garlic and ginger for 30 seconds, then add broccoli, bell pepper, and carrot. Cook 3 to 4 minutes until crisp-tender, then remove and set aside.
  4. Add the remaining oil to the pan, sear the marinated beef in a single layer in batches, about 1 to 2 minutes per side, then set aside.
  5. Pour in the remaining 3 tablespoons soy sauce, oyster sauce, brown sugar, remaining 1 teaspoon cornstarch, and water; stir until thickened. Return the vegetables, beef, and noodles to the pan, tossing for 1 to 2 minutes until everything is coated and hot.

Notes

Serve immediately; the noodles are best when the sauce is still glossy and fresh from the pan. Leftovers will keep in the refrigerator for up to 3 days. For a spicy version, whisk a teaspoon of sriracha into the sauce before adding it to the pan.