Description
A delicious and crispy beef dish served with egg noodles, coated in a sweet and savory honey soy sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 8 ounces egg noodles
- 2 green onions, chopped
- Sesame seeds for garnish (optional)
Instructions
- In a bowl, toss the sliced flank steak with cornstarch until well coated. Let it sit for about 10 minutes to absorb the cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in batches, cooking until crispy and browned, about 3-4 minutes per batch. Remove the beef and drain on paper towels.
- In a separate bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour this mixture into the skillet and bring to a simmer.
- Cook the sauce for about 2-3 minutes until slightly thickened.
- Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
- Add the crispy beef back into the skillet with the sauce, stirring to coat the beef evenly.
- Toss the cooked noodles into the skillet, mixing everything together until well combined.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes to the sauce.
- Substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg