Why you’ll love this Beef Stir Fry recipe
⭐️ Healthier and cheaper than a takeaway
⭐️ One pan meal in under 30 minutes
⭐️ That sticky sauce… SO GOOD!
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!).
How to make Beef Stir Fry
1. Cook the noodles in a pan. While they’re cooking, prepare your vegetables and set aside.
2. Slice the steak thinly, then toss it in a bowl with the Chinese five spice mixture until thoroughly coated. Set aside.
3. Mix the sauce ingredients into a bowl and set aside.
4. Cook the steak in hot oil and remove when crispy. After cooking the pepper and chili for one minute, cook the veggies for one minute, followed by the garlic, ginger, and spring onions for one more minute. Add the noodles and steak and mix well.
Hint: Don’t be afraid to get your pan SMOKING HOT. This is what will get your beef crispy and delicious. (Obviously take extra care when doing this. ).
- Chilli – Leave out if your family isn’t fans of heat, or add a sprinkling for the adults at the end.
