Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 8 oz flat rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional)
- Sesame seeds and sliced green onions for garnish
Instructions
- Cook rice noodles according to package instructions; drain and set aside.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add beef in batches and sear until browned (2–3 minutes). Transfer to a plate.
- Add remaining oil, garlic, and ginger to the skillet; sauté 30 seconds until fragrant.
- Return beef to skillet. Add soy sauce, brown sugar, hoisin, sesame oil, and red pepper flakes. Cook 2–3 minutes, stirring to combine.
- Toss in cooked noodles and toss until evenly coated. Adjust seasoning if needed.
- Serve warm, garnished with sesame seeds and green onions.
Notes
- For tenderness, freeze beef for 20 minutes before slicing thin.
- Use zucchini noodles or soba for a veggie swap.
- Add steamed broccoli or bok choy for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Stir-fry
- Cuisine: Chinese-American
- Diet: Gluten-free option with tamari
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 485 Kcal
- Sugar: 9 g
- Sodium: 1220 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
