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This beef and noodle stir fry has become a family favorite.
My twelve year old often asks, “Hey, when are you going to make that, y’know, noodle stuff I really like.”
This is an eMeals recipe that really did take me out of my comfort zone. In a good way. I tend to stick with chicken breasts and ground beef, but having my menu planned for me helped me be willing to venture into sirloin.
Now, you know that I don’t actually follow recipes, right? Good.
But I do usually at least look at this one. I’ll share the real recipe along with my own changes.
Ingredients:
12 oz angel hair pasta (I accidentally used 16 ounces this time and it was too much.)
8 oz portabella sliced mushrooms (I use the regular white, cheap mushrooms.)
12 oz whole green beans, sliced in half (I used a package of frozen broccoli.)
1/2 in piece of fresh ginger, sliced into thin strips (Whatever. Too much hassle. I skipped it.)
3T oil, 6 T soy sauce, 3 T honey, 1 1/2 T cornstarch, 1/4 t pepper (I skipped the pepper.)
1 1/2 lbs sirloin tip steak, sliced into 1/8″ strips
Instructions:
Boil the pasta, drain and set aside.
In one tablespoon of oil, saute the mushrooms and broccoli until they are tender.
Add the vegetables to the pasta and toss. (This is something I wouldn’t have thought to do.)
Mix the soy sauce, honey and 1 1/2 teaspoon of water together. Toss the sliced sirloin in the cornstarch (and pepper if you use it).
Brown the beef in two teaspoons of oil on medium high until mostly cooked through, and then add the soy sauce mixture and cook for another minute or two.
I then mixed it together with the pasta, but you could also serve it on top.
Honestly, having lived in Thailand, I thought it wouldn’t be good using regular angel-hair pasta instead of rice noodles, but it really is delicious!
More of our favorite eMeals recipes:
EMeals is a meal-planning service that we use and all the links to eMeals in this post are affiliate links. I get the service for free as a blogger, but I would pay for it if I didn’t because it fits our current phase of life very well. See how we make it work here. We use the Aldi Classic Family Plan, but there are all sorts of different plans.
--Nony
It’s always good to see a tested-by-real-people recipe! I’m going to try a vegetarian version of this.
Cooking is not my thing, so I’m not going to mess with fresh ginger either. But I found some chopped ginger in a jar. It’s not as common in the stores as chopped garlic in the jar, but is worth looking for.
I have ginger and was wondering when to add it the preparation. Do you know?
After you cook the broccoli add ginger and toss well.
I made it last night and couldn’t get enough. It was very very good. Thanks for sharing the recipe!
Oh wow, you are so much like me when it comes to cooking! I -never- follow recipes! To me they are like guidelines. Of course then stuff never turns out the same way twice right? So I have a separate board on pintriest I call food I have cooked where I keep track of what I do differently. Then its a pass for a fail. 🙂 This sounds good I will have to try it.
pass or fail.. ugg
Ok this looks amazing! I want to try it!
Great recipe, looks yummy! I just want to say I love love love your blog — you have some awesome ideas and a great writing voice (and I love the recipes you post).
I also wanted to mention, I’m with you on the fresh ginger. Unless I’m cooking something for someone with a cold or flu, I use ginger powder, which I get cheap at an Asian grocery near me –a little goes a long way and gives dishes like this the ginger flavor without having to get fresh ginger, peel it, and slice it. Just a few shakes into the pan and you’re done!
A friend of mine told me the easiest trick for adding fresh ginger to recipes…. buy fresh ginger root, peel it to get the ugly outside off, put in freezer bag and store in freezer. When a recipe calls for fresh ginger, pull out a piece and grate a few slivers off. Tada! Fresh ginger!
Glad this made you top posts because I saw it today and decided to make it for dinner tonight! I had planned on steak and broccoli anyways, so this was PERFECT! So simple and so yummy! THANK YOU!
I made this the other night, and my daughter loved it My husband suggested adding Italian Parsley to it and a little bit of salt. For us, we used minced ginger instead of a 1 inch piece. It was great, and I can’t wait to make it again.
I love reading your life tips about cleaning and decluttering. I like so many others think you are me. But man this recipe truly was. My kids swear I read a recipe then do whatever the h*!l I want. Thank you for your honesty. Heck I didn’t even know you did recipes…found this throught another fb page which linked you. Congrats.
P.S. I shall try this one soon cause I too have recently started menu planning.
This makes me laugh. I’m sure there’s some sort of relationship between not feeling the need to follow a recipe exactly and thinking there must be some better way to keep the kitchen clean than just doing the dishes every day!
Glimpsed through the recipe. Realized I had teriyaki sauce instead of Soy. Continued on. Error in reading that you should brown the meat first. Instead poured in the sauce mix with the meat while it was cooking. Most of it evaporated. HAHA! BUT, 2 of out of 3 kids like it. I’ll try it again.
Oh my, I have to go eat now as you’ve made me really hungry! I don’t have the ingredients to make this now but will have to try it.