Leftover beef stir fry noodles

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 467.3
  • Total Fat: 19.5 g
  • Cholesterol: 86.4 mg
  • Sodium: 1,234.9 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 25.0 g

View full nutritional breakdown of Leftover beef stir fry noodles calories by ingredient


Introduction

A nice way to use up leftover beef into a heavy on the veggies stir fry dish. A nice way to use up leftover beef into a heavy on the veggies stir fry dish.
Number of Servings: 2

Ingredients

    4 oz chinese wheat noodles
    1 cup sliced mushrooms
    3/4 cup chopped red bell pepper
    3/4 cup snow peas
    1.5 tablespoon peanut or other high heat oil
    1.5 tablespoon oyster sauce
    1.5 tablespoon soy sauce
    1.5 tablespoon rice wine vinegar
    1 tsp chili garlic sauce
    1.5 teaspoon corn starch
    1 tablespoon water
    dash of sesame oil
    5 oz grilled flank steak

Directions

Cook noodles according to package directions. While noodles are cooking slice the mushrooms, tip and tail the peas and chop the pepper into bite size chunks. Slice the garlic.

Chop leftover steak into bite size pieces.

Mix the chili garlic sauce, oyster sauce, soy sauce and rice wine vinegar and set aside in a small bowl. Mix corn starch with cold water and set aside.

Heat a wok to high.

Add oil to wok.

Add garlic to oil and swirl briefly. Add vegetables and stir fry for 2 - 4 minutes (to desired doneness). Add sauce mixture. Continue to move veggies and noodles together.

When sauce mixture comes to a boil, add corn starch mixture. Cook until sauce is thickened.

Serve.

Add steak and noodles. Stir fry for another 2 minutes. Add oyster, soy and vinegar mix.

Number of Servings: 2

Recipe submitted by SparkPeople user BISKYBABE.