Spicy Asian Beef and Noodles
This complete meal combines thin strips of beef round tip steak with vermicelli noodles and fresh vegetables. The dish is brought together with a prepared sesame-ginger stir-fry sauce, enhanced with crushed red pepper for a spicy note. It's a fast and flavourful option, ready in about 40 minutes. If you cannot find sugar snap peas, fresh pea pods make a suitable substitute.
Ingredients
- 1 lb beef round tip steak, cut 1/8 to 1/4 inch thick
- 4 ounces uncooked vermicelli or 4 ounces thin spaghetti
- 3 tablespoons water
- 1 (8 ounce) package fresh sugar snap peas
- 1 cup packaged fresh matchstick-style shredded carrot
- 2/3 cup prepared stir-fry sauce, such as sesame-ginger flavor
- 1/4 teaspoon crushed red pepper flakes
Method
- Prepare the vermicelli by following the directions on its package, then drain it.
- Keep the cooked noodles warm while you proceed.
- Take the beef steaks, stack them, then slice them lengthwise into halves before cutting crosswise into strips about 1 inch wide.
- Pour 3 tablespoons of water into a large nonstick skillet and heat it until hot.
- Place the sugar snap peas and shredded carrots into the skillet, cooking and stirring for 3-4 minutes until the water has gone and the vegetables are crisp-tender.
- Take the vegetables out of the skillet.
- Reheat the same empty skillet until it is hot.
- Put half of the beef strips into the skillet and stir-fry for 1 minute, just until the outside is no longer pink.
- Avoid overcooking the beef, then remove this batch from the pan.
- Cook the remaining half of the beef in the same way.
- In the same skillet, mix together the prepared stir-fry sauce and the crushed red pepper flakes.
- Add all of the cooked beef and the vegetables back into the skillet with the sauce and heat everything through.
- Combine the warm vermicelli with the beef and vegetable mixture, tossing to coat.
Nutrition (per serving)
Sodium712500 mg
Recipe details
CategoryOne Dish Meal
AuthorIshi3179
