Rice Noodle Stir Fry with Beef & Veggies
Very easy
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Hannah
Hannah

Rice Noodle Stir Fry with Beef & Veggies

Preparation

6 minutesPrep time

Plate

15 minutesCook time

Calorie

478 cal.Per serving

Ingredients for 1

Vermicelli (rice noodles)

2.5 oz

Vermicelli (rice noodles)

Spinach (fresh)

1 handful

Spinach (fresh)

Carrots (fresh)

1

Carrots (fresh)

Green onion (scallions)

1

Green onion (scallions)

Stir fry sauce

1/8 cup

Stir fry sauce

Baby bella mushrooms (whole)

1/2 cup

Baby bella mushrooms (whole)

Flank steak

4 oz

Flank steak

Utensils

Stovetop, Frying pan, Knife

recipe

  • Step 1
    Cut the steak into thin strips. Marinate the steak in half of the stir fry sauce.
  • Step 2
    Meanwhile, clean & thinly slice the mushrooms, wash & cut the green onions into 2-inch pieces, & thinly slice the carrots (peeling optional).
  • Step 3
    Cook the noodles according to package directions. Drain & set aside.
  • Step 4
    Heat a drizzle of oil in a large pan on medium-high heat. Add the marinated steak. Stir & cook for 3-4 min or until cooked to your liking. Remove the steak & set aside.
  • Step 5
    Add the mushrooms, scallions & carrots to the pan with another drizzle of oil. Stir & cook for 5-6 min or until the veggies are well-browned.
  • Step 6
    Add the rice noodles, spinach, the remaining stir fry sauce & a splash of water to the pan. Stir & cook for another 2-3 min or until the spinach is wilted & the noodles are coated in the sauce.
  • Step 7
    Serve the noodles & veggies in a dish. Top with the cooked steak & enjoy!