Beef, Veggie and Rice Noodle Stir-Fry

  • Difficulty: Basic
  • 30 minutes
  • 2 servings

If your diet is all the way gluten-free, then you’ll enjoy adding this to your meal plan. Replace classic spaghetti with rice noodles, so you don’t have a care in the world. Add some stir-fried veggies and some crunchy roasted nuts in the mix and you’re good to go!

Ingredients Needed for Beef, Veggie and Rice Noodle Stir-Fry

5 ounces of rice noodles
½ cup peanut and almonds, crushed
2 tablespoons of vegetable oil
7 ounces of beef tenderloin, stripes
pepper
1 carrot, cut into sticks
½ red bell pepper
½ yellow bell pepper
1 spring onion, 0.8-inch/2 cm slices
½ chili pepper, slices, without seeds
2 garlic cloves, slices
1 cm ginger root, peeled, sliced
2 tablespoons of soy sauce
1 tablespoon sweet mango chili sauce
½ teaspoon rice vinegar

How to Cook Beef, Veggie and Rice Noodle Stir-Fry

  1. Put the rice noodles in a large bowl. Pour boiled water over them and let them soak for 10 minutes then strain off the water.
  2. Heat a skillet and roast the almonds and peanuts. Set them aside.
  3. Heat 1 tablespoon of vegetable oil in a wok and fry the beef tenderloin stripes until they’re brown and tender. Grind some pepper on it and set it aside.
  4. Heat another pan and add 1 teaspoon of vegetable oil. Throw in the carrot sticks and cook them until they softens. Set them aside.
  5. In the same pan, heat 1 teaspoon of vegetable oil and cook the bell pepper until it softens. Set aside.
  6. In the same pan, stir-fry the spring onion and the chili peppers. Add the garlic and the ginger. Cook them together for 1 minute.
  7. Add the carrots, bell peppers and beef in the wok.
  8. Add the soy sauce, the sweet mango chili sauce and rice vinegar. Stir thoroughly.
  9. Add the rice noodles, the roasted peanuts and almonds.
  10. Mix everything and cook for 1-2 minutes. Divide into two plates and enjoy!

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