Ginger Beef Stir-Fry with Rice Noodles
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.
Sprinkle cashews over the stir-fry for a crunchy texture. Serve the Ginger Beef Stir-Fry with Rice Noodles hot and enjoy!
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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396
48g
24g
12g
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