This noodle stir fry is loaded with protein and veggies in a savory sauce. You can make this Keto by preparing the noodles a day ahead, allowing the starches to leech out to become starch-resistant so as not to spike insulin. If you are not on a Keto diet, you can prepare your noodles as you normally would. Either way, this is a delicious meal the whole family will like.
Ingredients
1 package of spaghetti, cooked according to package directions
2 Tbsp. cornstarch
1 tsp. black pepper
1 tsp. cayenne
1 Tbsp. water
2 Tbsp. oyster sauce
2 tsp. soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. red wine
1/2 cup beef broth
1 tsp. salt (or more to taste
2 tsp. ginger paste or minced fresh ginger
1 2-lb.chuck roast, sliced thin
2 Tbsp. oil
1 tsp. sesame oil
1 green pepper, sliced
1 red pepper, sliced
1 red onion, sliced
2 tsp. garlic, minced
(optional) 1 small bag snow peas
1 package fresh mushrooms, sliced
Instructions
Cook spaghetti according to the package directions the day before you will need them for the dish. Drain and store in a resealable bag or container in the refrigerator.
While the spaghetti is cooking, combine the cornstarch, pepper, cayenne, water, oyster sauce, soy sauce, rice vinegar, red wine, beef broth, salt and ginger paste in a small bowl. Whisk until combined.
Stir fry the meat in oil. Remove and set aside. You are only partially cooking this, so don’t be alarmed if you still see red in the meat.
Add 1 teaspoon of sesame oil to the wok. Stir fry the peppers, red onion, garlic, snow peas, garlic and mushrooms for 2-3 minutes. Add the beef to the vegetables. Add the sauce. Cook until thickened, about 2 minutes.
Add the spaghetti and stir until meat, vegetables and spaghetti are coated with the sauce and all is well mixed and hot.
Grab some chopsticks because this meal is ready to serve!
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