Ingredients
Scale
- 8 oz (225g) flat rice noodles
- 8 oz (225g) flank steak, sliced thinly against the grain
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp vegetable oil
- 1 green onion, sliced
- Sesame seeds, for garnish
Instructions
- Cook rice noodles according to package instructions; drain and set aside.
- In a bowl, whisk soy sauce, hoisin, honey, rice vinegar, sesame oil, garlic, and ginger.
- Heat 1 tbsp oil in a large skillet over medium-high. Add beef and sear 1–2 minutes per side until browned. Remove and set aside.
- Add remaining oil to skillet. Add garlic and ginger (if not using pre-minced), stir 30 seconds.
- Pour in sauce mixture; cook 1–2 minutes until slightly thickened.
- Add cooked noodles and beef; toss to coat evenly. Cook 1 minute until well combined.
- Garnish with green onions and sesame seeds before serving.
Notes
- For extra heat, add red pepper flakes or sriracha to the sauce.
- Use soba or udon noodles as substitutes if rice noodles aren’t available.
- Marinate beef in 1 tsp soy sauce and 1 tsp cornstarch for 10 minutes before cooking for extra tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55mg
