Beef, Veggie, and Noodle Stir-Fry

  • Difficulty: Medium
  • 45 minutes
  • 4 servings
Beef, Veggie, and Noodle Stir-Fry

This is a somewhat classic stir-fry recipe, where noodles, veggies, and beef go very well together. After marinating the meat with a lot of flavors, we cooked it on its own in a skillet. Then we removed it and added the zucchini, bell peppers, and sweet corn to the same skillet. The last step brings all the flavors together, but also all the ingredients: the beef, the noodles, and the veggies.

Ingredients

1 pound beef tenderloin, sliced
4 teaspoons of olive oil
1 teaspoon dried coriander
½ teaspoon chili flakes
½ teaspoon onion flakes
½ teaspoon pink himalayan salt
2 garlic cloves, crushed
2 teaspoons of soy sauce
lemon zest
½ zucchini, sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
⅓ cup sweet corn
1 spring onion, chopped
lemon juice
10 ounces of cooked noodle
1 teaspoon curry powder
2 tablespoons of fresh coriander
lemon slices, halved (for garnishing)

Steps

  1. Add the beef tenderloin slices, 1 teaspoon olive oil, dried coriander, chili flakes, onion flakes, Himalayan salt, garlic, 1 teaspoon soy sauce, and lemon zest to a bowl. Mix them a little and marinate the meat for 30 minutes.
  2. Add the beef and 1 teaspoon of olive oil into a saucepan, over medium heat. Stir and cook for 1-2 minutes. Place the cooked meat into a bowl.
  3. Add the last 2 teaspoons of olive oil into the same saucepan and turn the heat to low. Add the zucchini, red and yellow bell pepper, and sweet corn. Cook and stir for a minute or two, then add the spring onion and lemon juice. Cook and stir for 1 more minute.
  4. Add the cooked noodles, curry powder, the other teaspoon of soy sauce, the cooked beef, and fresh coriander. Cook and stir for 2-3 minutes.
  5. Serve garnished with lemon.

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