How to Make It
For complete instructions and ingredient quantities, see the recipe card located below this post.
Using a meat mallet, tenderize the steak and then cut it into thin strips. Pat dry and sprinkle with seasoning, toss to coat.
With hot olive oil, sear the meat for three to four minutes in batches. Remove and let it rest. Deglaze the pan with white wine (or chicken broth).
After adding the snow peas, broccoli, carrots, onions, and mushrooms, give them four minutes to soften. Add the bell peppers and cook for 1-2 more minutes.
Add the sauce. Bring it to a boil. Reduce to medium low once desired thickness is obtained.
Add the beef back along with cooked noodles. Stir to combine and heat through. Garnish with desired toppings and serve.
- Keep in an airtight container and freeze for up to three months, or refrigerate for up to three days. (Leftovers do freeze well!).
About this Beef Stir Fry with Noodles Recipe
Recently, I’ve experimented with the concept of fakeaways in a number of different recipe formats, and their appeal is undoubtedly not going away anytime soon.
It makes sense, doesn’t it? Being able to produce a flavorful, healthful, and reasonably priced dish that is truly delicious beats having to wait a long time for an expensive, probably unhealthy takeout.
Takeout has its place, of course, but why not make a delicious Chinese beef stir fry recipe in less than 30 minutes if everyone else enjoys it so much?
If you’d like to try a more elaborate and authentic Chinese Stir Fry sauce, take a look at this recipe by The Woks of Life.
Beef Stir Fry Leftovers
This recipe keeps well in the refrigerator for three days. Reheat fully by before serving. Before reheating, you might need to add a small amount of water.
Although cooked noodles don’t usually freeze well, I would still rather freeze them than throw them out. It would be best if you could freeze it without the noodles. Make sure you defrost throughly before reheating.
