1 pound top sirloin steak sliced thinly against the grain
8 ounces rice noodles prepared for stir fry according to package instructions*
1 red bell pepper thinly sliced
1 large onion thinly sliced
3 carrots sliced into matchsticks
8 ounces broccolini sliced in half
2 tablespoons canola oil
sesame seeds for garnish, optional
sliced green onion for garnish, optional
For The Sauce:
1/2 cup low sodium soy sauce use tamari for gluten free
4-6 cloves garlic finely minced
1 tablespoon fresh ginger grated
2 tablespoons brown sugar
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch
2-3 teaspoons chili garlic sauce more or less to taste


1.Soak rice noodles if needed.
2.Whisk together all ingredients for the sauce, set aside.
3.In a very large high sided pan** or wok, heat 1 tablespoon of oil over medium high heat***. When hot, add the beef and stir fry for 2-3 minutes, until cooked through (don't overcook, as we will be returning it to the pan later). Remove from pan and drain off any excess liquid, wipe or rinse pan if needed.
4.Return pan to heat and allow any excess moisture to evaporate. Add remaining tablespoon of oil to pan. When hot, add onion and cook for 2 minutes, stirring as needed.
5.Add bell pepper and cook for another 2 minutes. Add carrots and broccoli, cook for another 2 minutes.
6.When vegetables are crisp tender and broccoli is bright green, add the sauce and noodles. stirring to mix and coat everything in the sauce.
7.Cook for 1-2 minutes, until sauce has thickened and noodles have slightly softened.
8.Garnish with sesame seeds and green onion if desired and serve

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