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Steak and Veggies Noodle Stir Fry

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main
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 tablespoon 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