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+ servings
Servings: 2

Rice Noodles Stir Fry With Vegetables and Beef

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Rice noodles stir fry with beef and veggies, easy to make, great for non Asian cooks.
5 from 1 vote
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  • 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


  1. 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.
  2. 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.
  3. Add asparagus, cabbage and carrot. Cover and cook until vegetables are crisp and tender for 3-5 more minutes.
  4. While vegetables and meat are cooking make the sauce. In a bowl, whisk soy sauce, rice vinegar, agave nectar, clack pepper and sriracha (optional).
  5. Add sauce and cooked noodles to the wok. Cook for 2 more minutes, until sauce and noodles warm up.
  6. Serve with chopped green onion, lime slices and red beeper flakes (optional). You may need to add extra soy sauce.
Course: Main
Cuisine: Asian

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%