Servings: 2
Rice noodles stir fry with beef and veggies, easy to make, great for non Asian cooks.
-
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
-
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
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%