Recipe

Easy Beef Noodle Stir-fry Recipe

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Ingredients

1/2 lb mushrooms (to taste) .
1 1/2 c baby corn, drained & rinsed .
1 tbsp sliced fresh garlic (or to taste) .
7-8 oz angel hair pasta (cooked el dente, heat under hot water before adding the noodles into the hot wok) or use thin rice noodles .
1/3 c hoisin sauce .
1 lb flank steaks, thinly sliced crosswise (to make slicing earier, partially freeze the meat before slicing) .
1 onion, sliced .
hot pepper flakes (I add in about 1/2 tsp or a little more) .
2 tbsps sesame oil .
1 red bell pepper, thinly sliced .
1 1/2 c chicken broth (preferably low-sodium) .
6-7 oz fresh snow peas, trimmed .
1/4 c soy sauce (preferably low-sodium) .
1 tbsp sliced fresh ginger .
2 tbsps cornstarch

Directions

Step #1 Saute the beef with 1/2 tbsp garlic & about 1/2 tbsp fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tbsp sesame oil for 4-5 mins, until almost cooked through; transfer to a plate.
Step #2 In the wok with remaining 1 tbsp sesame oil, saute remaining garlic & ginger with hot pepper flakes, sliced onion, mushrooms & sweet pepper for about 4 mins (make certain that the wok is hot).
Step #3 In a small bowl whisk together broth, soy sauce & cornstarch.
Step #4 Add to the wok or skillet; cook stirring for 2 mins.
Step #5 Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 mins).
Step #6 Add in beef & baby corn; mix carefully to mix, cover & let this stand on the heat for 2 mins.
Enjoy the Easy Beef Noodle Stir-Fry recipe

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