Ginger Beef Stir-Fry with Rice Noodles

11 ingredients

35 minutes

396 kcal

This Asian-inspired Ginger Beef Stir-Fry with Rice Noodles is a flavorful and satisfying dish that combines tender flank steak, chewy rice noodles, and a variety of fresh vegetables and aromatic sauces. The dish offers a perfect balance of savory, sweet, and spicy flavors, making it a delightful meal option for lunch. The combination of ingredients creates a harmonious blend that will surely tantalize your taste buds.

150g flank steak

2 tbsp soy sauce

100g rice noodles

1 head bok choy

5-6 mushrooms shiitake mushrooms

2 stalks scallions

2 tbsp oyster sauce

1 tbsp rice wine vinegar

1-2 tsp chili garlic sauce

2 tbsp cashews

1 small eggplant


Slice the flank steak thinly against the grain. Soak the rice noodles in hot water according to package instructions. Cut bok choy into bite-sized pieces, slice shiitake mushrooms, chop scallions, and dice the eggplant.

In a bowl, combine sliced flank steak with soy sauce and let it marinate for 10 minutes to absorb the flavors.

Heat oil in a wok or large skillet over high heat. Add marinated flank steak and stir-fry until browned. Add bok choy, shiitake mushrooms, scallions, and eggplant. Stir in oyster sauce, rice wine vinegar, and chili garlic sauce. Cook until vegetables are tender.

Add soaked rice noodles to the stir-fry mixture. Toss everything together until the noodles are heated through and well coated with the sauce.

5. Garnish and Serve

Sprinkle cashews over the stir-fry for a crunchy texture. Serve the Ginger Beef Stir-Fry with Rice Noodles hot and enjoy!

7. Final tip

For a vegetarian option, you can substitute the flank steak with tofu or seitan for an equally delicious stir-fry experience. You can also customize the level of spiciness by adjusting the amount of chili garlic sauce to suit your preference.

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