Description
Steak & Veggie Noodles combine tender sirloin steak, crisp vegetables, and brown rice noodles tossed in a bold savory stir fry sauce cooked on a griddle or stovetop.
Ingredients
Scale
- 2 lbs beef loin sirloin steak cut into thin strips
- Salt to taste
- Black pepper to taste
- 1 green bell pepper roughly chopped
- 1 white onion sliced
- 1 crown broccoli stems removed
- 1 cup matchstick carrots or shredded carrots
- Garlic or garlic powder to taste
- 1 12 oz bottle Kung Pao sauce
- 12 oz water
- 1/3 cup low sodium soy sauce
- 1/8 cup sriracha sauce
- Red pepper flakes to taste
- 1 8 oz package brown rice noodles cooked
- Cooking oil
Instructions
- Cut the sirloin steak into thin strips and season with salt and pepper
- Place steak, green peppers, onion, broccoli, carrots, and garlic into a large zip bag or container
- Pour the Kung Pao sauce over the mixture
- Fill the empty sauce bottle with water and add it to the bag
- Add soy sauce, sriracha sauce, and red pepper flakes
- Seal the bag and shake to coat ingredients evenly
- Refrigerate the mixture to marinate until ready to cook
- Heat a lightly oiled griddle or large sauté pan over low medium heat
- Pour the marinated steak and vegetables onto the hot cooking surface
- Cook while tossing until steak is fully cooked and vegetables soften
- Add the cooked brown rice noodles and toss quickly until coated with sauce
- Remove immediately from the griddle or pan and serve hot
Notes
- Cover broccoli and vegetables briefly to help them steam faster
- Pull noodles off the griddle quickly to prevent sticking
- Clean the griddle surface promptly after cooking
- Recipe can also be cooked in a large sauté pan on the stove
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 95mg