beef and noodle stir fry
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.
prep time
30 Min
cook time
15 Min
method
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yield
4 serving(s)
Ingredients
- 1 pound lean beef steak (such as top sirloin) thinly sliced
- 8 ounces whole wheat or veggie spaghetti (use rice noodles for gluten free option, just follow directions for stir fry on the package)
- 3 cloves garlic, crushed
- 1 teaspoon 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 cup soy sauce, low sodium
- 1/2 teaspoon ground ginger
How To Make beef and noodle stir fry
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Step 1Boil the pasta according to package directions.
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Step 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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Step 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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Step 4Add cabbage and saute until wilted. Then add beef and pasta with the soy sauce. Toss to incorporate ingredients and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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