Rice Noodles Stir Fry With Vegetables and Beef
Rice Noodles Stir Fry With Vegetables and Beef – easy to make, great for non Asian cooks.
Rice noodles stir fry with beef and vegetables
It is time for an Asian recipe on my blog, and I decided to share with you this simple Rice Noodles Stir Fry With Vegetables and Beef. If you are a vegetarian you can totally skip the meat and I guarantee you that the result will still be great.
This stir fry is healthy, flavorful and quick to make. The real flavor comes fro combining the noodles, meat and veggies with the sauce made of soy sauce, rice vinegar, honey and garlic. I used rice noodles, which are very easy to prepare and are natural, wheat-free, gluten-free and egg-free. They do not contain a lot of protein, so if this is something that bothers you, you can substitute with wheat or soba noodles.
You can also use whatever vegetables you have and substitute beef with chicken or shrimp. Serving size for rice noodles is 2 oz, but you can add more if you are serving a lot of people.
Rice Noodles Stir Fry With Vegetables and Beef
Ingredients
- 10 oz beef - sirloin or rib eye steak cut into cubes
- 4 oz stir-fry rice noodles
- 1 cup chopped asparagus
- 1 carrot — (shaved with potato peeler)
- 1 cup thinly sliced purple cabbage
- 3 cloves garlic — (crushed ans chopped, or pressed)
- 2 tbsp chopped green onion
- lime slices for garnishing
- Sauce:
- 1/2 tsp Sriracha sauce — (optional)
- 2 tbsp agave nectar — (honey)
- 1 tbsp rice vinegar
- 1/4 cup soy sauce
- 1/2 tsp black pepper
Instructions
-
Cook noodles according to package instructions. Mine suggested to bring a large pot of water to a boil and remove it from heat. Add Thai rice noodles and let stand 8-10 minutes. Drain well and toss with sauce and vegetables. Do not overcook.
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Preheat a wok on medium heat and cook beef for 7-8 minutes, until almost done the way you like it. Drain extra grease. Add garlic and stir fry for a minute.
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Add asparagus, cabbage and carrot. Cover and cook until vegetables are crisp and tender for 3-5 more minutes.
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While vegetables and meat are cooking make the sauce. In a bowl, whisk soy sauce, rice vinegar, agave nectar, clack pepper and sriracha (optional).
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Add sauce and cooked noodles to the wok. Cook for 2 more minutes, until sauce and noodles warm up.
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Serve with chopped green onion, lime slices and red beeper flakes (optional). You may need to add extra soy sauce.
Nutrition Information
Calories: 531, Fat: 7g, Saturated Fat: 2g, Cholesterol: 86mg, Sodium: 1872mg, Potassium: 905mg, Carbohydrates: 75g, Fiber: 4g, Sugar: 19g, Protein: 38g, Vitamin A: 6160%, Vitamin C: 34.3%, Calcium: 110%, Iron: 5.3%
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definitely think i know what ill be creating for dinner tonight, love a good beef stir fry! thanks for the inspiration and recipe.
You are very welcome! Thanks for stopping by!
First off I want to say great blog! I had a quick question that I’d like to ask if you don’t
mind. I was curious to find out how you center
yourself and clear your head prior to writing. I’ve had difficulty clearing my thoughts in getting my ideas out there.
I truly do take pleasure in writing but it just seems like
the first 10 to 15 minutes are generally wasted simply just trying to figure
out how to begin. Any recommendations or hints? Cheers!
Thanks for the kind comments. I can’t wait to check your site out!
Honestly, writing a blog post isn’t easy to me. I can say that taking food pictures is a bit easier!
It depends on the topic, but most of the time the first 15 minutes are a waste for me too! Not every day is a good day to write a blog post (recipe). My suggestion is to write on subjects you like and have knowledge of and if you are in a writing mood, you should write down a few recipes at a time.
This looks like the perfect dinner! Love stir fry!