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rice-noodles-stir-fry-with-beef-and-vegetabes
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5 from 1 vote

Rice Noodles Stir Fry With Vegetables and Beef

Rice noodles stir fry with beef and veggies, easy to make, great for non Asian cooks.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: Asian
Servings: 2
Author: Lyubomira L

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.
  • 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.
  • Add asparagus, cabbage and carrot. Cover and cook until vegetables are crisp and tender for 3-5 more minutes.
  • While vegetables and meat are cooking make the sauce. In a bowl, whisk soy sauce, rice vinegar, agave nectar, clack pepper and sriracha (optional).
  • Add sauce and cooked noodles to the wok. Cook for 2 more minutes, until sauce and noodles warm up.
  • Serve with chopped green onion, lime slices and red beeper flakes (optional). You may need to add extra soy sauce.

Nutrition

Calories: 531kcal | Carbohydrates: 75g | Protein: 38g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 1872mg | Potassium: 905mg | Fiber: 4g | Sugar: 19g | Vitamin A: 6160IU | Vitamin C: 34.3mg | Calcium: 110mg | Iron: 5.3mg