Rice Noodle Stir Fry with Beef & Veggies
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Hannah
Hannah

Rice Noodle Stir Fry with Beef & Veggies

Temps de préparation

6 minutes
Préparation

Cuisine

15 minutes
Cuisson

Calories

478 kcal
Par portion

Ingrédients pour 1

Vermicelles de riz

2.5 oz

Vermicelles de riz

Épinard (frais)

1 poignée

Épinard (frais)

Carotte (frais)

1

Carotte (frais)

Oignon nouveau

1

Oignon nouveau

Stir fry sauce

1/8 cup

Stir fry sauce

Champignons bruns

1/2 cup

Champignons bruns

Bœuf (bavette)

4 oz

Bœuf (bavette)

Ustensiles

Plaques de cuisson, Poêle, Couteau

recette

  • Étape 1
    Cut the steak into thin strips. Marinate the steak in half of the stir fry sauce.
  • Étape 2
    Meanwhile, clean & thinly slice the mushrooms, wash & cut the green onions into 2-inch pieces, & thinly slice the carrots (peeling optional).
  • Étape 3
    Cook the noodles according to package directions. Drain & set aside.
  • Étape 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.
  • Étape 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.
  • Étape 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.
  • Étape 7
    Serve the noodles & veggies in a dish. Top with the cooked steak & enjoy!