Stir Fried Noodles With Beef And Vegetables

Stir Fried Noodles with Beef and Vegetables is a delicious and satisfying dish that combines tender beef, crunchy vegetables, and flavorful noodles. To start, you’ll need to bring a pot of water to a boil. Add bean threads or thin rice noodles to the boiling water and let them sit until just softened, usually around 3 minutes. Drain the noodles and rinse them under cool water. Toss them with a bit of canola or peanut oil and set them aside. In a small bowl, mix together soy sauce, sesame oil, rice vinegar, and light brown sugar to create a flavorful sauce. Trim any excess fat from the beef and slice it thinly against the grain. Cut the slices into 2-inch pieces and season them with kosher salt. Heat some canola or peanut oil in a large skillet or stir-fry pan over medium-high heat. Add the beef and cook it until it loses its raw appearance, which usually takes about a minute. Transfer the cooked beef to a plate. In the same skillet, add more oil along with thinly sliced zucchini, matchstick-cut or grated carrot, and thinly sliced yellow onion. Stir-fry the vegetables until they start to soften, which takes about 2 minutes. Reduce the heat to medium and add the cooked beef and noodles to the pan. Pour the prepared soy sauce mixture over the ingredients in the skillet and toss everything together. Continue cooking and tossing until everything is evenly coated with the sauce and the vegetables are cooked through, usually around 3 minutes. Once the dish is ready, serve it immediately, garnishing it with toasted sesame seeds for added flavor and a touch of visual appeal.

Stir Fried Noodles with Beef and Vegetables is a versatile dish that can be customized with your favorite vegetables and protein. It’s a quick and tasty meal that can be enjoyed any day of the week.

SERVES: 4

INGREDIENTS:

• 3 oz. bean threads (cellophane noodles) or thin rice noodles
• 1/4 cup canola or peanut oil
• 3 Tbs. soy sauce
• 1 1/2 Tbs. Asian sesame oil
• 1 1/2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 1/2 lb. flank steak
• Kosher salt
• 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
• 1 cup matchstick-cut or grated carrot (1 large carrot)
• 1 small yellow onion, halved and thinly sliced crosswise into half circles
• 1 Tbs. toasted sesame seeds

INSTRUCTIONS:

1. Bring a 3-quart pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.
2. In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.
3. Heat 1 1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.
4. Add the remaining 1 1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

NUTRITIONAL INFORMATION:

PER SERVING

• 390 CALORIES | 14G PROTEIN | 29G CARB | 24G TOTAL FAT | 3.5G SAT FAT |
  12G MONO FAT | 7G POLY FAT | 20MG CHOL | 1,320MG SODIUM | 2G FIBER

NOTE:

• Traditionally, the noodles for this Korean favorite are made of sweet potato starch, though bean threads or thin rice noodles are also fine.