Steak and Veggies Noodle Stir Fry

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 ;).

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Steak and Veggies Noodle Stir Fry

Course Main

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 6

Calories 577kcal

Author Honest and Tasty

Ingredients

• 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

Instructions

Cook pasta in boiling salted water until just al dente. Drain and rinse with cold water to keep pasta from cooking. Heat a large pan on high until very hot and add 1 tbsp of ghee or beef tallow. Add the steak, garlic, ginger, and red chilies and let steak sear for a minute or so on each side and then continue to saute for another minute (or until steak is just about cooked) by tossing around ingredients in pan with a spatula. Add bamboo shoots, soy sauce, tamari sauce, sesame oil, and lime juice and pour all contents, including the juices, from the pan into a large bowl. Put the pan back on the heat and add the rest of the canola oil and then the rest of the vegetables (red bell pepper, snow peas, shiitake mushrooms, and green onions). Saute for 2 minutes. Add in cooked pasta noodles and beef mixture, and mix for a minute just to heat everything up together. Add chopped cilantro leaves, and serve.

Nutrition

Calories: 577kcal | Carbohydrates: 65g | Protein: 41g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 144mg | Sodium: 1326mg | Potassium: 948mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1306IU | Vitamin C: 72mg | Calcium: 83mg | Iron: 5mg