Beef Noodle Stir Fry

with Colourful Veggies

  • 15 min
Family Friendly
Beef
Sesame
Gluten
Soy
High in fiber
High Protein
This quick and easy beef and rice noodle stir-fry is full of red bell pepper, Chinese broccoli and cabbage sautéed in a garlic, brown sugar and ginger soy sauce, and is ready on your table in 15 minutes. An excellent weeknight dish to fuel up with energy on busy days!
Beef Noodle Stir Fry

Ingredients

1
Garlic Clove(s)
4 tbsp
Soy Sauce
8 g
Ginger
1 tbsp
Brown Sugar
1/2 tsp
Cornstarch
15 g
Black Sesame Seeds
1
Roasted Red Pepper(s)
200 g
Chinese Broccoli
1/4 cup(s)
Water for Beef Broth (not included)
1 cup(s)
Cabbage Mix
2 tsp
Vegetable Oil (not included)
200 g
Rice Noodles
1/4
Beef Broth Cube(s)
250 g
Beef strips
Nutritional facts
Per serving
Amount / Serving
Calories
801 kcal
Total fat
22 g
Saturated Fat
7 g
Sodium
2 g
Total Carbohydrate
101 g
Fiber
7 g
Sugar
8 g
Proteins
45 g

Instructions

Prepare the vegetables
1

Prepare the vegetables

Slice the red pepper.

Cut the broccoli into florets.

Mince garlic. Peel and mince ginger.

Dissolve 1/4 of the broth cube in 1/4 cup of boiling water (double for 4 ppl.).

Make the sauce
2

Make the sauce

Combine soy sauce, broth, garlic, ginger, brown sugar and cornstarch in a small bowl.

Cook the noodles
3

Cook the noodles

Bring a pot of water to a boil. Cook the noodles in boiling water for 3 minutes. Drain.

Cook the steak
4

Cook the steak

In a pan over medium-high heat, heat 2 Tsp of vegetable oil (double for 4 ppl.) and cook the steak strips for 3 minutes, stirring often. Add the cabbage mix, the red pepper and broccoli and cook for 1 minute.

Add the sauce
5

Add the sauce

Add the sauce to the pan and mix well.

Garnish and serve
6

Serve

Add noodles to the pan and toss until noodles are coated in sauce.

Serve garnished with sesame seeds.