Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 8 oz (225g) wheat or rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional for spice)
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Start by thinly slicing your beef against the grain. Marinate the slices in a mixture of soy sauce, hoisin, and a touch of honey for at least 15 minutes to infuse flavor.
- Cook your chosen noodles according to package instructions until al dente. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes per side. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant. Add soy sauce, hoisin, honey, rice vinegar, and red pepper flakes. Stir well and cook for 2 minutes until the sauce thickens slightly.
- Return the beef to the pan and toss to coat in the glaze. Add cooked noodles and toss gently until evenly coated and heated through.
- Plate the noodles topped with sliced green onions and sesame seeds. Serve hot with additional garnishes as desired.
Notes
- For tender beef, slice against the grain and avoid overcooking.
- Adjust the sweetness and spice level according to your preference.
- Use fresh garlic and ginger for the best aromatics.
- Save some of the cooking water from the noodles to loosen the sauce if it gets too thick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 480 kcal Kcal
- Sugar: 9 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg