Description
This Honey Soy Beef and Noodles recipe is a delightful Asian-inspired dish that combines tender beef, fresh vegetables, and savory noodles in a sweet and tangy sauce. It’s a quick and easy stir-fry that’s perfect for a flavorful weeknight meal.
Ingredients
Rice Noodles:
8 ounces,
Sesame Oil:
1 tablespoon,
Beef:
1 pound flank steak or sirloin (thinly sliced against the grain),
Cornstarch:
2 tablespoons,
Vegetable Oil:
2 tablespoons,
Garlic:
3 cloves (minced),
Ginger:
1 tablespoon (minced),
Soy Sauce:
1/3 cup low-sodium,
Honey:
3 tablespoons,
Rice Vinegar:
1 tablespoon,
Chili Flakes:
1 teaspoon (optional),
Beef Broth:
1/2 cup or water,
Snap Peas or Broccoli Florets:
2 cups,
Green Onions:
2 (sliced),
Sesame Seeds:
for garnish
Instructions
- Cook the noodles: Prepare noodles according to package instructions. Drain, rinse with cold water, and set aside.
- Coat the beef: Toss sliced beef with cornstarch until evenly coated.
- Sear the beef: Heat vegetable oil in a skillet. Sear beef until browned, then set aside.
- Prepare the sauce: In the same pan, sauté sesame oil, garlic, and ginger. Add soy sauce, honey, vinegar, chili flakes, and broth. Simmer for 2–3 minutes.
- Cook the veggies: Add vegetables and cook until tender.
- Combine everything: Return beef to the pan. Add noodles and toss to combine. Garnish with green onions and sesame seeds.
Notes
- Swap in chicken or tofu for beef.
- Add bell peppers, carrots, or baby corn for extra veggies.
- Use tamari for a gluten-free version.
- Leftovers reheat well in a skillet with a splash of broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 12g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 65mg
