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.