Need some dinner inspo? A weeknight meal idea that you can make in less than 30 minutes? Tired of straight up pasta? This ones for you.
Beef stir fry with chow mein noodles is a great way to add a whole lot of veggies to your plate in a colourful, fun, and flavourful way. And we ALL could use some more vegetables in our lives.
You can swap whatever veggies you happen to have in your fridge! No bok choy? Add in some broccoli! Don’t have any peppers? Throw in some mushrooms or zucchini. This recipe is very forgiving.
Stir Fry BeefPrint Recipe
- 2 pieces chow mein noodles
- 1 teaspoon sesame oil
- 2 teaspoons canola oil
- 1 lb sirloin, sliced against the grain (1/2 inch thick)
- 1/2 an onion, sliced
- 1 package (454g) bok choy, ends removed and chopped
- 1 red pepper, seeded and sliced
- 1 yellow pepper, seeded and sliced
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons grated ginger
- 2 teaspoons rice vinegar
- 2-4 tablespoons water
In a pot, boil water and cook chow mein noodles according to package instructions. Drain and set aside.
In a large wok or frying pan over medium-high heat, cook the beef and onions in the sesame and canola oil.
Once the beef loses its pink colour, add the bok choy and peppers.
In a small bowl, mix together the cornstarch, soy sauce, maple syrup, grated ginger, rice vinegar, and water until a smooth consistency.
Add the noodles back into the pan, and pour over the sauce. Stirring until thickened and it coats the noodles.