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3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar (or lemon juice)
1 tsp brown sugar
1 tbsp vegetable oil (or toasted sesame oil)
1 tsp cornstarch (mixed with 2 tbsp water)
Sesame seeds (for garnish)
Fresh cilantro (for garnish)
Instructions:
1. Prepare the noodles:
Cook the noodles according to the package instructions.
Rinse with cold water, drain, and toss with a drizzle of oil to prevent sticking. Set aside.
2. Marinate the beef:
In a bowl, combine beef, 1 tbsp light soy sauce, rice vinegar, and diluted cornstarch.
Let it marinate for 10 minutes to tenderize and enhance flavor.
3. Cook the beef:
Heat oil in a wok or large skillet over high heat.
Stir-fry the beef slices for 2-3 minutes until golden brown. Remove and set aside.
4. Stir-fry the vegetables:
In the same wok, add garlic and ginger. Stir for 30 seconds until fragrant.
Add carrots, bell peppers, mushrooms, and zucchini.
Stir-fry for 5 minutes until tender-crisp.
5. Prepare the sauce:
In a small bowl, mix the remaining light soy sauce, dark soy sauce, and brown sugar.
Pour the sauce over the vegetables in the wok.
6. Combine:
Add the cooked noodles and beef back to the wok.
Toss everything together to evenly coat with the sauce.
Stir-fry for an additional 2 minutes until heated through.
7. Serve:
Divide into bowls or plates.
Garnish with sesame seeds and fresh cilantro.
Nutritional Information:
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Calories: ~420 kcal per serving | Servings: 2-3
StirFryRecipe, AsianCuisine, QuickMeals, HealthyDinner, BeefAndVegetables, NoodleLover, FamilyDinner
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