Beef Noodle Stir Fry
A quick and easy meal featuring tender beef, soft egg noodles, and fresh vegetables in a tasty sauce.
Ingredients
- 1 tablespoon oil (for frying)
- 400 grams beef stir fry strips
- 1/2 head broccoli (cut into bite-size pieces)
- 150 grams green beans (trimmed and chopped)
- 1 red capsicum (bell pepper) (sliced)
- 400 grams thin egg noodles
- 1 teaspoon sesame seeds (for garnish)
- 1/4 cup soy sauce (60 ml)
- 3 tablespoons sweet chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornflour
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Prepare the sauce by combining soy sauce, sweet chili sauce, brown sugar, sesame oil, cornflour, garlic, and ginger in a bowl. Whisk until smooth and set aside.
- Heat oil in a large nonstick pan or wok over medium-high heat. Add beef strips and cook for about 2 minutes on each side until browned but still tender. Remove beef from the pan and set aside.
- Add broccoli, green beans, and red capsicum to the pan. Add a splash of water and stir fry for about 3 minutes until vegetables are bright and slightly tender.
- Return beef to the pan and add cooked egg noodles. Pour the prepared sauce over everything and stir to coat all ingredients. Cook for another 2 minutes.
- Sprinkle sesame seeds on top before serving. Serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or broth.