Beef Noodle Stir Fry



Beef Noodle Stir Fry


This beef noodle stir fry can be made in under 20 minutes. Tender beef, fresh veggies, and noddles tossed in a delicious savory sauce.  This everyday fast stir fry beef noddles are easy enough to make on a weeknight and delicious enough to keep you from calling take-out.




For the sauce/marinade:

2/3 c. reduced-sodium soy sauce
2/3 c. beef broth
2 Tbsp. brown sugar
4 cloves garlic minced
2 tsp. minced ginger
1 tsp. cornstarch

For the stir fry:

( you can use any vegetables that you have on hand)
1 lb. boneless beef sirloin steak sliced thin
1 lb. linguini noodles ( or any of your favorite noodles)
4 tsp canola oil divided
1 red long pepper sliced thin
2 c. sugar snap peas
sesame seeds to taste (optional)



Step 1:    Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl.  Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.  Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.  Prepare linguini noodles according to package directions.



Step 2:    While noodles are cooking, heat 2 tsp. oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.  Add red pepper and sweet snap peas  to the same skillet and stir-fry for a minute.  When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce.



Top with sesame seeds and serve immediately.