Asian-Inspired Beef and Vegetable Stir-Fry with Sesame Noodles
30min
25min
5
520
Chef's Note
For the most tender beef, freeze the flank steak for about 15 minutes before slicing - this makes it easier to cut into thin, even strips. If you prefer a spicier dish, add a teaspoon of chili oil to the sauce. The key to a successful stir-fry is having all ingredients prepped and ready before you start cooking, as the process moves quickly once you begin.
Tags
Ingredients
1.5 pounds flank steak
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
2 tablespoons fresh ginger
4 cloves garlic
3 tablespoons sesame oil
2 tablespoons vegetable oil
3 medium carrots
1/2 head napa cabbage
1 large red bell pepper
2 cups broccoli florets
4 stalks green onions
16 ounces udon noodles
2 tablespoons toasted sesame seeds
2 tablespoons hoisin sauce
1 tablespoon sriracha sauce
Instructions
- 1
Slice 1.5 pounds of flank steak against the grain into thin strips, about 1/4 inch thick. Place in a medium bowl.
- 2
In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of cornstarch. Pour over the beef and toss to coat. Marinate for 15 minutes while preparing other ingredients.
- 3
Mince 4 cloves of garlic and grate 2 tablespoons of fresh ginger. Set aside.
- 4
Julienne 3 medium carrots into matchstick pieces. Thinly slice 1/2 head of napa cabbage. Cut 1 large red bell pepper into thin strips. Chop 4 stalks of green onions, separating the white and green parts. Set all vegetables aside.
- 5
For the sauce, in a bowl, combine the remaining soy sauce (about 1 tablespoon), 1 tablespoon of rice vinegar, 2 tablespoons of hoisin sauce, 1 tablespoon of sriracha sauce, and 1 tablespoon of sesame oil. Mix well and set aside.
- 6
Bring a large pot of water to a boil. Cook 16 ounces of udon noodles according to package instructions, usually 4-5 minutes. Drain and rinse under cold water. Toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
- 7
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add half of the marinated beef in a single layer and cook without stirring for 1 minute to sear. Stir-fry for another 1-2 minutes until beef is browned but still slightly pink inside. Transfer to a plate and repeat with the remaining beef.
- 8
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
- 9
Add the carrots and broccoli florets to the wok, stir-frying for 3 minutes. Add the bell pepper and the white parts of the green onions, continuing to stir-fry for 2 minutes.
- 10
Add the sliced cabbage and cook for another 2 minutes until vegetables are crisp-tender.
- 11
Return the beef to the wok, along with any accumulated juices. Pour in the prepared sauce and toss everything together for 1-2 minutes until well combined and heated through.
- 12
Add the cooked udon noodles to the wok and toss for 1-2 minutes until the noodles are heated and coated with sauce.
- 13
Sprinkle with 2 tablespoons of toasted sesame seeds and the green parts of the green onions.
- 14
Serve hot, with additional sriracha sauce on the side if desired.
Nutrition Information (per serving)
520
32g
58g
18g
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