A delicious and flavorful dish featuring tender beef and rice noodles coated in a sticky sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
8 ounces of rice noodles
1 pound of flank steak, thinly sliced
2 tablespoons of vegetable oil
3 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
1/4 cup of soy sauce
1/4 cup of hoisin sauce
2 tablespoons of brown sugar
1 tablespoon of rice vinegar
1/2 teaspoon of red pepper flakes (optional)
2 green onions, sliced
Sesame seeds for garnish (optional)
Instructions
Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced flank steak and cook for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, and red pepper flakes. Pour this sauce into the skillet and bring to a simmer.
Return the cooked beef to the skillet and stir to coat it in the sauce. Cook for an additional 2-3 minutes until the beef is heated through.
Add the cooked rice noodles to the skillet and toss everything together until the noodles are well coated in the sauce.
Remove from heat and garnish with sliced green onions and sesame seeds if desired.
Notes
For a spicier kick, add more red pepper flakes or a splash of sriracha to the sauce.
You can substitute the flank steak with chicken or tofu for a different protein option.
For added vegetables, toss in some bell peppers or snap peas during the sautéing step.