This is one of those fool-proof meals that’s chock-full of really yummy savory flavors and fresh ingredients.
And it doesn’t take long at all to cook. Just a bit of chopping steak and vegetables and you’re ready to go. And if you have a buddy in the kitchen who is happy to be your sous chef then it’s just that much easier and that much quicker to get dinner on the table. But either way, this is one of those meals that you can just about make while juggling (except during the using the knife part, yea?)–or if you’re like me and not the best at even the simplest of multitasking, then you can just about make this meal while talking about the weather.
Honestly, this is my favorite stir fry recipe and I love making it when I’m in the mood for a punch of flavor explosions but still want to feel like I’m not eating a heavy meal.
It’s very fresh and tangy with the citrus and ginger, but the tamari and soy sauce provide the salt that the citrus needs, plus an extra bit of depth and richness. And the cilantro at the end really ties all the ingredients together just beautifully.
It’s a meal full of nutrients, and it’s really tasty so give it a go and let your tummy be happy (The ginger should help with that too! It’s one of those all-around-good-for-everything things ;).
Steak and Veggies Noodle Stir Fry
- 16 oz dried fettuccine pasta 1 package-- you can use soba or udon noodles if you prefer
- 1.5 lb flank steak sliced thinly against the grain
- 8 oz bamboo shoots
- 4 cloves garlic sliced thinly
- 1 thumb-sized piece of ginger sliced thinly
- 2 large fresh red chilies sliced
- 2 tbsp. ghee or beef tallow
- 1 tbsp. sesame oil
- juice of 1 lime
- 4 tbsp. tamari sauce
- 5 tbsp. soy sauce if you want more later then go for it
- 1 large red bell pepper sliced
- 8 oz snow peas
- 8 oz shiitake mushrooms sliced
- 1 bunch green onions sliced
- 1 handful cilantro leaves roughly chopped