BEEF NOODLE STIR FRY

Photo by Cindy Q.
Adapted from damndelicious.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from damndelicious.net

Ingredients

  • 2

    (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*

  • 1

    tablespoon olive oil

  • 8

    ounces beef top sirloin filet, thinly sliced across the grain

  • 8

    ounces cremini mushrooms, sliced

  • 6

    ounces broccoli florets

  • 2

    carrots, diced

  • FOR THE SAUCE:

  • 1/3

    cup reduced sodium soy sauce Coupons

  • 3

    tablespoons oyster sauce

  • 1

    tablespoon brown sugar, packed

  • 1

    tablespoon freshly grated ginger

  • 2

    cloves garlic, pressed

  • 1

    teaspoon sesame oil

  • 1/4

    teaspoon crushed red pepper flakes

  • 1/4

    teaspoon ground black pepper

Directions

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately.

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