Beef stir fry with noodles

Beef Stir Fry


Ingredients for 4 servings:

300 gr. uncooked rice noodles,
1 lb. thinly sliced beef, sirloin will do,
1 cup sliced carrots,
1 cup diced bell peppers (different colors),
1 stalk celery, sliced,
1 Tbsp. sliced scallions,
1 tsp. chopped ginger,
1 Tbsp. chopped cilantro,
4 Tbsp. soy sauce,
1 tsp. corn starch,
1/2 cup beef broth,
1 tsp. minced garlic,
1/2 onion, diced,
salt and white pepper to taste,
2 Tbsp. sunflower oil,
1 Tbsp. toasted sesame seeds.


1. Heat the sunflower oil in a wok pan at high temperature and saute the garlic, onion, beef and the rest of the vegetables until lightly brown, about 5 minutes.

2. Add the soy sauce and toss well.

3. Mix the corn starch with the beef broth and pour it in the wok pan. Stir until the liquids stick to the food.

4. Finally add the cilantro and mix.

5. Season the stir-fry to taste with salt and pepper.

6. Boil the rice noodles according to the package instructions, strain and serve them in 4 plates.

7. Serve the beef stir-fry over the rice noodles and garnish with the sesame seeds.

I decorated the stir-fry in the picture with a flower made of cherry tomato and a tree made of green onion.

Cooking tip: For this recipe you can use virtually anything that you might have in your fridge. For example zucchini, pineapple, green beans or mushrooms. I personally prefer using free range grass-fed beef or veal, and make sure that the soy sauce I'm using is naturally brewed without preservatives and msg.

Chef George Krumov
About the author: George Krumov is a Red Seal certified Chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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