Sweet Saucy Beef Noodles (Print Version)
# Ingredients:
→ Primary Components
01 -
8 oz (225g) thin rice noodles (or swap with lo mein/udon)
02 -
1 lb (450g) thinly cut beef sirloin or flank steak
03 -
2 tbsp corn starch
04 -
3 tbsp cooking oil, split up
05 -
1 red capsicum, cut into strips
06 -
2 cups (120g) small broccoli pieces
07 -
3 spring onions, chopped (save some for topping)
08 -
2 garlic cloves, finely chopped
09 -
1 tbsp fresh grated ginger root
→ For the Sweet Glaze
10 -
1/4 cup (60ml) dark soy sauce
11 -
2 tbsp thick hoisin sauce
12 -
2 tbsp pure honey or brown sugar
13 -
2 tbsp rice wine vinegar (or fresh lime juice)
14 -
1 tbsp toasted sesame oil
15 -
1/4 tsp crushed red pepper (skip if you don't want spice)
# Instructions:
01 -
Follow the pack directions to cook your noodles. Drain them and put aside.
02 -
Mix the beef slices with corn starch until fully covered. Warm up 2 tbsp cooking oil in a big wok on high. Throw in the beef so it's not overlapping and cook 2-3 minutes each side till brown. Take it out and set it aside.
03 -
Using the same wok, add your last tbsp of oil. Toss in the red capsicum strips and broccoli bits. Keep stirring for 4-5 minutes till they're just tender. Add your chopped spring onions, garlic bits, and grated ginger, cooking another 1-2 minutes till you can smell the flavors.
04 -
In a small container, stir together your soy sauce, hoisin, honey, rice vinegar, sesame oil, and red pepper flakes if you want some kick.
05 -
Put the cooked beef back in with the veggies. Drop in your drained noodles and pour the sweet glaze on top. Mix everything around so the noodles and meat get coated with sauce.
06 -
Scoop the noodles into bowls and top with extra spring onion bits and some sesame seeds if you'd like. Dig in!
# Notes:
01 -
Switch to GF soy sauce and rice noodles if you can't have gluten
02 -
Try throwing in some sugar snap peas, shredded carrots, or baby corn
03 -
Leftover food stays good in a sealed container in your fridge for 3 days max