Description
A comforting dish combining tender beef, fresh vegetables, and flavorful noodles in a savory sauce, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces rice noodles (or spaghetti noodles)
- 1/2 cup low-sodium soy sauce
- 1/3 cup light brown sugar
- 2 tablespoons water
- 2 tablespoons chili paste (optional)
- 1/4 teaspoon crushed red pepper flakes
- 1 pound flank steak, thinly sliced
- 1–2 tablespoons olive oil or refined coconut oil
- 1/2 teaspoon kosher salt (divided)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely minced fresh ginger
- 3 large garlic cloves, minced
- 5 green onions, sliced
- 3–4 cups very thinly sliced green cabbage or coleslaw mix
Instructions
- Cook, drain, and rinse the noodles.
- Stir together the soy sauce, brown sugar, water, chili paste, and pepper flakes.
- Slice the flank steak against the grain as thinly as possible.
- Heat 1 teaspoon olive oil in a large skillet over high heat. Add half the beef, season with salt and pepper, and cook for 30 seconds to develop a crust. Stir and cook for another 30-45 seconds until browned.
- Transfer cooked beef to a plate and repeat with remaining beef.
- Add 1/2 tablespoon oil to the skillet and sauté ginger, garlic, and green onions for about 1 minute.
- Add the sauce and bring to a boil, then simmer for 2 minutes.
- Add the cabbage, toss to coat, and wilt for about 30 seconds.
- Return the beef to the skillet, add the noodles (if using), and toss everything together to combine.
- Serve hot and enjoy!
Notes
For a vegetarian option, use tofu or tempeh instead of beef and substitute soy sauce with a vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg