Beef Stir Fry with Rice Noodles

This Beef Stir Fry blends healthy carrots, peppers, mushrooms and snow peas with tender sirloin tips and a tasty sauce.  Add rice noodles for a complete meal.  "This

I am not a big stir fry gal.  And tonight’s dinner really made me wonder why not. 

It pairs lots of healthy vegetables (eat a rainbow) with tasty sirloin and easy rice noodles (just soak and add).  Which creates a complete one pan dinner that is healthy, satisfying and easy (once the veggies are cut up).

This Beef Stir Fry blends healthy carrots, peppers, mushrooms and snow peas with tender sirloin tips and a tasty sauce.  Add rice noodles for a complete meal.  

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Yes, it took my Sunday blogging group to push me out of my comfort zone again.  Thanks, folks!

The other really nice part of this dish was that it used up a lot of things that were lying around the kitchen. Or starting to frost in the freezer. That’s a huge win, now that the new growing season is about to begin. 

And it’s very accommodating. No snow peas? Toss in some broccoli instead.

This Beef Stir Fry blends healthy carrots, peppers, mushrooms and snow peas with tender sirloin tips and a tasty sauce.  Add rice noodles for a complete meal.  

Beef Stiir Fry

And finally, are you finding it a little harder to get your 5-a-day (servings of fruit and veggies) during the pandemic?  Well this dish can make a substantial contribution to that!

‘Cause who could use a break right now?  Okay probably any time!

This Beef Stir Fry blends healthy carrots, peppers, mushrooms and snow peas with tender sirloin tips and a tasty sauce.  Add rice noodles for a complete meal.  

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Beef Stir Fry with Rice Noodles

Beef Stir Fry with Rice Noodles

Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 45 minutes
Total Time: 1 hour 30 minutes

This Beef Stir Fry blends healthy carrots, peppers, mushrooms and snow peas with tender sirloin tips and a tasty sauce.  Add rice noodles for a complete meal.  

Ingredients

  • 2 ounces thin rice noodles
  • 1 lb trimmed sirloin tips, cut into 1 inch strips
  • 2 tablespoons oil, divided
  • 1 cup pepper matchsticks
  • 1 cup thinly sliced carrot coins
  • ½ cup sliced shitake mushrooms, fresh or dried and rehydrated (see note)
  • 1 cup snow peas, halved if large
  • 1 large shallot, finely chopped
  • 2 large cloves garlic, minced
  • 1 teaspoon grated ginger
  • ¼ teaspoon crushed red pepper

Sauce:

  • Juice from 1 lime
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoon toasted sesame oil
  • 2 Tablespoons soy sauce
  • ¼ cup mushroom water or stock (see note)

Instructions

    Soak the rice noodles in water while you prepare the rest of the stir fry.

    On medium-high, heat 1 Tablespoon oil in a large sautee pan. Add steak strips, salt them and cook, stirring, until browned on all sides. Remove and reserve the steak and any juices.

    Add the remaining 1 Tablespoon oil to the pan. Add the vegetables and sautee until almost tender. Add the garlic, ginger and red pepper and cook another minute or two.

    Add the sauce ingredients and cook until the flavors are blended. Add the meat back, then drain the noodles and add these too. Cook until everything is warm, then serve.

Notes

I used dried shitake mushrooms, that I soaked to rehydrate.  Then the flavorful soaking liquid when into the sauce. 

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 554Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 106mgSodium: 624mgCarbohydrates: 33gFiber: 10gSugar: 6gProtein: 38g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.


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20 thoughts on “Beef Stir Fry with Rice Noodles

    1. Inger Post author

      ‘Tis the season for snow peas! Reminds that I’ll need to dust off my spring pea soup recipe for the CSA peas and pea shoots.

  1. David Scott Allen

    Well, you know from several of my recent posts that I seem to be a stir fry fan… yet, whenever Mark suggests it, I usually pooh-pooh the idea. So much like you! However, when I have it, I love it! This stir fry looks wonderful – and, yes, they are flexible at a time when flexibility is crucial!

    1. Inger Post author

      Thanks. I was so happy I didn’t need to cook these first, though in a pinch I’d be happy to go with something like angel hair.

    1. Inger Post author

      Interesting fix. Though I guess I’ve been knows to “sneak in” a red bell pepper to even a commercial pasta sauce (shhh).

    1. Inger Post author

      You know that makes me realize that part of my issue with stir fries is thinking it will take forever to cut the veggies. But really not bad.

  2. Juliana

    Inger, your rice noddle stir fry looks amazing, and yes, I totally agree with you, great way to use up all the stuff in the refrigerator. Have a wonderful week and stay safe!

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