Stir-Fried Noodles with Vegetables and Beef
Savor the irresistible flavors of **Stir-Fried Noodles with Vegetables and Beef**, a quick and hearty meal loaded with vibrant veggies, tender beef, and chewy egg noodles coated in a rich, umami-packed sauce. This recipe comes together in just 40 minutes, making it perfect for busy weeknights or a satisfying family dinner. Featuring a medley of fresh vegetables like broccoli, bell peppers, and carrots, along with a savory sauce crafted from soy sauce, oyster sauce, and a hint of brown sugar, each bite is a perfect balance of sweet and salty flavors. With its easy preparation, dynamic textures, and the aromatic addition of garlic and sesame oil, this dish is as nutritious as it is delicious. Ideal for fans of quick Asian-inspired cuisine, serve this stir-fry hot for a crowd-pleasing, wholesome meal!
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Recipe Information
Ingredients
- 300 grams Beef sirloin, thinly sliced
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Brown sugar
- 2 teaspoons Cornstarch
- 3 tablespoons Water
- 2 tablespoons Vegetable oil
- 3 units Garlic cloves, minced
- 1 large Onion, sliced
- 1 medium Bell pepper, sliced
- 1 medium Carrot, julienned
- 200 grams Broccoli florets
- 3 units Spring onions, chopped
- 250 grams Egg noodles
- 1 teaspoon Sesame oil
Instructions
In a bowl, combine the beef slices with 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of water. Mix well and let it marinate for about 10 minutes.
In a small bowl, prepare the sauce by mixing the remaining soy sauce, oyster sauce, dark soy sauce, brown sugar, 1 teaspoon of cornstarch, and 2 tablespoons of water. Set aside.
Cook the egg noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until just cooked. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and sliced onion, stirring quickly until fragrant, about 30 seconds.
Add the bell pepper, carrot, and broccoli to the wok. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Return the cooked beef to the wok, along with the noodles and pre-mixed sauce. Stir everything together well to coat evenly with the sauce.
Toss in the spring onions and drizzle with sesame oil. Stir briefly and serve hot.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 4573 mg | 199% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 25.4 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2330 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
