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.
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.
Course:
Main
Cuisine:
Asian