Ingredients
Scale
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 8 oz chow mein noodles or substitute with spaghetti
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 1 cup bean sprouts (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin sauce as a vegetarian alternative)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Green onions for garnish
Instructions
- Start by slicing your beef very thinly against the grain. Marinate the beef in 1 tablespoon of soy sauce and a pinch of pepper for about 10 minutes.
- Cook the chow mein noodles according to package instructions until just tender. Drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes per side. Remove and set aside.
- In the same pan, add another tablespoon of oil if needed. Add minced garlic, bell peppers, and shredded carrots. Stir-fry until crisp-tender, about 3-4 minutes.
- Add the cooked noodles to the pan along with the beef. Pour in soy sauce, oyster sauce, and sesame oil. Toss everything to combine.
- Thicken the sauce slightly by stirring in the cornstarch mixture and cook for another minute. Garnish with chopped green onions and serve hot!
Notes
- Use thinly sliced beef for quick cooking and tender texture.
- Vegetable variations can include snap peas, broccoli, or mushrooms.
- If you prefer spicier flavor, add chili flakes or chili oil.
- For gluten-free, use gluten-free soy sauce and rice noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 75 mg