Beef Stir Fry with Noodles Recipe

Ingredients

Meat Seasoning

• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon chili powder

Sauce

• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1 cup beef broth
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 3 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon hot sauce
• 1/4 teaspoon ground ginger

Stir Fry

• 1 1/4 pounds strip steak (or flank steak or top sirloin)
• 2 tablespoons peanut oil (or olive or vegetable oil)
• 1/3 cup dry white wine
• 3 cups broccoli florets
• 3/4 cup julienned carrots
• 1 yellow onion, sliced
• 1 cup snap peas
• 8 ounces mushrooms, rinsed and sliced
• 1 red bell pepper, sliced
• 3 ounces ramen noodles

Instructions

1. Combine all sauce ingredients in a large measuring cup with a spout and set aside in a cool place to prevent activating the cornstarch. Measure out all remaining ingredients. Begin boiling salted water and cook noodles according to package directions, timing so they finish when the stir fry is ready to add them.
2. Cover steak with plastic wrap and pound with a meat tenderizer until flattened for tenderness. Trim off excess fat. Slice steak into thin strips against the grain to ensure tenderness. Pat dry, then sprinkle and toss with meat seasoning.
3. Heat oil in a skillet over medium-high heat. Sear beef strips in batches for 3-4 minutes each without overcrowding to avoid steaming. Remove and let rest.
4. Reduce heat to medium and add white wine to the skillet, scraping the bottom and sides with a silicone spatula to deglaze. Add a splash of oil if needed, then add broccoli, carrots, onions, snap peas, and mushrooms. Toss and cook for 3-4 minutes until slightly softened. Add red bell pepper and cook for another 2 minutes until the alcohol scent dissipates.
5. Pour in the prepared sauce mixture and bring to a boil, cooking until thickened to desired consistency. Reduce heat to medium-low. Return beef along with any juices to the skillet. Spoon sauce over the beef, stir in cooked noodles, and heat through. Add optional garnishes and serve immediately.

Notes

• Slice the beef against the grain and tenderize with a mallet for maximum tenderness.
• Using fresh broccoli is preferred, but frozen broccoli can be thawed, patted dry, and used instead.
• Chardonnay or Pinot Grigio wines work well for deglazing; chicken broth can substitute the wine if preferred.
• Customize the stir fry by adding spinach, kale, celery, cauliflower, various cabbages, baby corn, green beans, water chestnuts, bok choy, or bamboo shoots.
• Use low sodium soy sauce and broth to reduce sodium content if desired.
• Combining beef and chicken broth adds depth of flavor, but all beef broth is an acceptable alternative.
• Ramen noodles from a soup pouch (discard seasoning) or udon/thin spaghetti noodles are good substitutes; double noodles if desired.
• Toppings like green onions, chopped peanuts, toasted sesame seeds, and crunchy chow mein noodles add texture and flavor.
• Hot sauce enhances flavor without adding heat; Frank’s Hot Sauce is recommended.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.