Beef and Noodle Stir Fry
servings: 4
total time:
recipe by: Rae
Ingredients
- 10 oz Beef Eye Round, sliced very thinly and then cut into 1/2 inch strips
- 1/2 yellow onion, diced
- 1/2 pound mushrooms, sliced and quartered
- 1/2 cup green pepper, diced
- 1 cup Frozen Sugar snap peas, thawed
- 2 eggs, scrambled
- 1/2 cup red bell pepper, diced
- 4 tablespoons sherry cooking wine
- 9 tablespoons soy sauce
- 2 tablespoon rice vinegar or apple cider vinegar
- 6 teaspoons cornstarch
- 2 Tbsp granulated white sugar
- 1 teaspoon sesame oil
- 1 TBSP Sriracha
- 1 tsp red pepper flakes
- 6 tablespoons water
- 1 cup canola or peanut oil
- 1/2 cup roasted, unsalted peanuts, chopped
- 8 oz package rice noodles, prepared
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Directions
- DIRECTIONS
- In a large bowl, combine beef, 3 tablespoons soy sauce, and 2 teaspoons cornstarch. Mix well and let it stand for 1 hour.
- Meanwhile, lets start to make the sauce by combining the remaining 6T soy sauce, vinegar, sugar, cooking wine, 2 teaspoons cornstarch, sesame oil, sriracha, red pepper flakes and water. Stir to mix the ingredients. Set aside.
- Heat the cooking oil in a deep cooking pot. Once the oil is hot, deep fry the marinated beef until the color turns light to medium brown. Remove the pork from the pot and put in a plate lined with paper towel. The paper towel will absorb the oil.
- In a wide pan or wok, re-use 1 tablespoon of cooking oil by heating it up. Add the eggs and cook til scrambled then Saute the bell pepper, mushrooms and onions. Add the fried beef and peanuts.
- Pour-in the sauce and peas. Stir fry to distribute the ingredients. Continue to cook until the texture becomes thick.
- Add in the prepared rice noodles and toss.
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