Glass Noodle Stir Fry Beef

Glass Noodle Stir Fry Beef


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Food that's tasty and fun! These glass noodles and stir fry beef are a great way to spice up a boring dinner routine.

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Time needed

25 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 3 packs of glass noodles (1¾oz each)
  • 1 lb flank steak
  • 4 teaspoons soy sauce
  • 3 teaspoons cornstarch
  • 3 teaspoons + 2 tablespoons rice wine vinegar
  • 3 cloves garlic, minced
  • 2/3 teaspoons salt
  • ½ teaspoon sugar
  • 2 tablespoons orange juice
  • 5 teaspoons olive oil
  • 2 tablespoons ketchup
  • 3 tablespoons Chinese hoisin sauce
  • 3 teaspoons chili garlic sauce
  • 1 onion, sliced
  • 2 red bell peppers, sliced
  • 1 green bell pepper, sliced

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In a large bowl, add noodles and hot water, enough to cover the noodles. Soak the glass noodles for 15 minutes, or until pliable. Drain well and set aside. Cut the steak with the grain into wide, but small strips. Put the meat into a bowl and add the soy, cornstarch, 3 teaspoons rice wine, garlic, salt, sugar and 1 teaspoon of oil. Mix well, coating the meat thoroughly. Stir the ketchup, hoisin and chili together in a small bowl. Heat 2 teaspoons of oil in a large skillet. Add the beef and cook until browned, making sure to get both sides of the meat. Once cooked, pour meat along with the sauces into a bowl. Pour the remaining 2 teaspoons of oil into the skillet and swirl it around to coat the sides. Add the peppers and onions with ¼ teaspoon salt. Sauté the veggies for 30 seconds and then add the beef and juices to the skillet. Add in the ketchup mix and sauté, mixing until well combined. Cook until the sauce thickens and then transfer to a serving dish or serve on top of the glass noodles. In a clean skillet, sauté the soaked noodles for about 2 minutes, or until softened. Add 2 tablespoons rice vinegar and orange juice and continue to mix. Cook for an additional 2 minutes, or until noodles are translucent.

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