Stir Fry Noodles with Beef

 

Today’s Sunday Funday is all about noodles!

The possibilities are really endless with this one, but since I’m coming off an incredibly hectic 3 weeks, I decided a quick, easy weeknight meal packed full of veggies and protein would be the way to go!

Sunday Funday

Noodles

• Culinary Cam: Chamomile Soba Noodles 
• A Messy Kitchen: Garlic Lover's Pasta
• Karen's Kitchen Stories: Kung Pao Noodles
• Mayuri's Jikoni: Manchow Soup 
• A Day in the Life on the Farm: Protein Packed Noodle Bowl 
• Food Lust People Love: Savory Garlic Rice Noodles 
• Sid's Sea Palm Cooking: Sour Cream Noodles 
• Sneha's Recipe: Vegan Thai Peanut Butter Noodles 
• Our Good Life: Winter Comfort Food: Butter Noodles 

Stir Fry Noodles with Beef

Beef

1 pound lean ground beef

¼ cup light soy sauce 

2 cloves garlic, minced

1 tablespoon mirin 

1 tablespoons brown sugar

1 tablespoon apple cider vinegar

2 teaspoons freshly grated ginger

½ teaspoon sriracha

Noodles

½ pound whole wheat spaghetti noodles

1 tablespoon toasted sesame oil

1 large carrot, peeled and diced

1 small onion, diced

4 ounces mushrooms, sliced

1 yellow bell pepper, diced

1 crown broccoli, cut in small florets

Place the beef in a large bowl.  Whisk together the soy sauce, garlic, mirin, brown sugar, apple cider vinegar, ginger, and sriracha.  Reserve half the marinade.  Pour the rest over the beef and mix to combine.  Set aside for 10 minutes. 

Meanwhile, cook the noodles to al dente according to package instructions.

While the noodles cook, heat the sesame oil in a large skillet over medium heat.  Add the carrot, onions, and mushrooms and cook until crisp-tender, 3-5 minutes.  

Add the broccoli and bell pepper and cook for another 2-3 minutes.  Finally, add the noodles and reserved marinade.  Cook to heat through and serve.