Beef Stir Fry Noodles
Servings: 6
Calories:
Ingredients
- 1 lb sirlion or flank steak cut against the grain
- 1 tsp baking soda
- 2 tsp soy sauce
- 1 lb dried noodles
- 4 tbsp vegetable or canola oil divided
- 3 large bok choy
- 5 garlic cloves minced
- ½ onion sliced
- ½ red bell pepper sliced
- 8 oz seafood mushrooms you can substitute for any mushrooms of your choice
- dash black pepper
Sauce
- 4 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 tbsp Shaoxing wine or dry sherry
- 3 tsp sugar
- 2 tsp sesame oil
Instructions
Marinate
- Cut the beef into thin slices and place in a bowl. Add 2 tsp soy sauce and 1 tsp baking soda; mix well until evenly coated. Cover and let marinate for 15 minutes.
Sauce
- In a bowl: combine all the sauce ingredients together and set aside.
Noodles
- Place noodles in boiling water; follow the instructions on the package for cook time. Strain and rinse the noodles; set aside.
Stir-fry
- Heat the wok/skillet to medium-high and add 2 tbsp oil; wait for 30 seconds.
- Add garlic, onion, bell pepper and mushrooms; mix and stir. Cook for 2-3 minutes or until the onions becomes translucent.
- Add bok choy and cook for 2-3 minutes or until the leaves become slightly wilted; mix and stir. Remove the cooked vegetables and set aside.
- Add 2 tbsp oil to the wok/skillet. Place the marinated meat in and cook for 2 minutes or until no longer pink.
- Place the cooked noodles in the wok/skillet. Pour the sauce on top of the noodles and mix until well coated.
- Return the vegtables to the wok, toss until well mixed and then remove wok from heat.