beef and noodle stir fry
(1 rating)
This is my family's super healthy, go-to, stir fry. You can substitute chicken, if you wish. The best way to get perfect thin slices of beef is to leave your steak partially frozen and use a very sharp butcher knife.
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
15 Min
Ingredients For beef and noodle stir fry
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1 lblean beef steak (such as top sirloin) thinly sliced
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8 ozwhole wheat or veggie spaghetti (use rice noodles for gluten free option, just follow directions for stir fry on the package)
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3 clovegarlic, crushed
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1 tspcrushed red pepper flakes (or to taste)
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1small onion, cut in medium slices
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4stalks of celery, sliced on the bias
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1small whole napa cabbage, shredded
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1/2 csoy sauce, low sodium
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1/2 tspground ginger
How To Make beef and noodle stir fry
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1Boil the pasta according to package directions.
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2Saute garlic and red pepper flakes for 1 minute in a very hot wok or large skillet. Add sliced beef and cook until no longer pink. Don't allow garlic to burn.
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3Remove beef from the hot pan and add onion and celery. Saute veggies for about 4-5 minutes. They should be crisp tender. At this time you can add the optional ground ginger.
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4Add cabbage and saute until wilted. Then add beef and pasta with the soy sauce. Toss to incorporate ingredients and serve.
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