Ingredients
Scale
- 8 oz flank steak, thinly sliced
- 8 oz rice noodles
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 2 green onions, sliced
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
- 1 tsp crushed red pepper (optional)
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Heat 1 tbsp sesame oil in a pan over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from pan.
- Add remaining sesame oil to the pan. Sauté bell pepper and carrot for 2 minutes.
- Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Whisk together soy sauce, rice vinegar, and honey. Pour over vegetables.
- Return beef to the pan. Add noodles and toss until well coated.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Substitute beef with chicken or tofu if preferred.
- Adjust crushed red pepper to control spiciness.
- For extra crunch, add bean sprouts or shredded cabbage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 50mg