Beef and Noodle Stir Fry

Shelley Young

By
@shellekc

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.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

15 Min

Ingredients

1 lb
lean beef steak (such as top sirloin) thinly sliced
8 oz
whole wheat or veggie spaghetti (use rice noodles for gluten free option, just follow directions for stir fry on the package)
3 clove
garlic, crushed
1 tsp
crushed red pepper flakes (or to taste)
1
small onion, cut in medium slices
4
stalks of celery, sliced on the bias
1
small whole napa cabbage, shredded
1/2 c
soy sauce, low sodium
1/2 tsp
ground ginger

Directions Step-By-Step

1
Boil the pasta according to package directions.
2
Saute 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.
3
Remove 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.
4
Add cabbage and saute until wilted. Then add beef and pasta with the soy sauce. Toss to incorporate ingredients and serve.

About this Recipe

Course/Dish: Beef
Regional Style: Asian
Other Tag: Healthy