Beef stir fry with noodles is a low-calorie, quick and filling dish. The secret to its deliciousness is that the noodles must first be sautéed with the sauce so that the noodles can fully absorb the sauce.
Ingredients
MARINADE BEEF:
- 0.45 lb flank steak , (200g, sliced 1/4 inch thick)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1/4 teaspoon baking soda
- 1/4 teaspoon white or black pepper
- 1 tablespoon beaten egg
- 1 tablespoon rice wine , Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
THE SAUCE:
- 60 ml water
- 1 tablespoon oyster sauce
- 1.5 tablespoon soy sauce
STIR FRY:
- 1/2 green bell pepper
- 300 g spaghetti
- 1/2 onion
- 1/2 carrots
- 1 teaspoon garlic , minced
- 5~6 baby Bella mushroom , sliced
Instructions
- Prepare the beef – To make the flank steak more tender, always cut against the grain direction. (Note 1)You can refer to my other post, "How To Velvet Beef For Stir Fry?" I'll show you how to cut the beef and how to tenderize it.
- Marinade beef – You add soy sauce, baking soda powder, white pepper powder, rice wine, and beaten egg, massage it with your hands so that the beef absorbs the sauces better.Second, add cornstarch and oil at the end and marinate them for more than 10 minutes. (Note 2 & 3)
- Mix sauce: Mix soy sauce, oyster, and water in a medium bowl until well blended. Set aside.
- Cook the spaghetti, drain it and set it aside. Since we're using spaghetti, the noodles won't stick together and you won't have to mix them with oil after draining. (Note 4)
- Saute aromatics – heat the oil in a large skillet over medium heat and add the onions and carrots. Stir fry for 1 minute.
- Add the garlic – stir fry for 1 minute.
- Add baby Bella mushrooms - stir fry for 1 minute.
- Add the beef - don't turn it, but wait 1 minute to stir fry it. This will give you a nice brown color. Stir fry for another 1 minute is all you need. Take it to a plate and set it aside.You don't have to overcook it. The meat is very thinly sliced and can easily overcook.
- Bring sauce to a boil in the same pan, add spaghetti and toss for about 1 minute.
- Add green bell pepper - and stir briefly for about 1 to 2 minutes.
- Add beef, onions, carrots, and baby Bella mushrooms back in. Toss everything together with the noodles for 1 to 2 minutes. Then you're ready to serve.
- Serve hot as a main dish or side dish.
Video
Tips & Notes:
- Cut the beef against the direction of the grain so that the tissue can be separated and the bite is easier to make.
- The cornstarch and oil should be added last. The cornstarch does the job of sealing the marinade. The oil will keep the beef from sticking together when it's pan-fried.
- If you're marinating more than 30 minutes in advance or marinating before the day, you don't need to add the baking soda, cornstarch, and oil, just add them 10 minutes before cooking.
- If you're using Chinese or Japanese noodles, remember to add 1 tablespoon of oil after draining and mix well so the noodles don't stick together when you fry them in the pan.
Nutrition Information:
Serving: 200g Calories: 783kcal (39%) Carbohydrates: 112g (37%) Protein: 53g (106%) Fat: 15g (23%) Saturated Fat: 4g (25%) Cholesterol: 89mg (30%) Sodium: 1758mg (76%) Potassium: 3296mg (94%) Fiber: 8g (33%) Sugar: 15g (17%) Vitamin A: 2698IU (54%) Vitamin C: 27mg (33%) Calcium: 174mg (17%) Iron: 6mg (33%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
