Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
This recipe will only take half an hour to prepare. It is simply the best! With simple ingredients and easy steps, dinner will be awesome again! This is already a complete meal. You won’t be needing anything else!
Ingredients:
12 ounces rice noodles
½ c brown sugar
1 tbsp sesame oil
1 tsp ginger, peeled & grated
12 ounces flank steak, cut against the grain, then sliced into bite-size strips
2 tbsp extra virgin olive oil
¼ black pepper
½ c low-sodium soy sauce
1 carrot, grated
2 ½ c green beans, trimmed and cut
3 garlic cloves, minced
¼ red pepper flakes
Directions:
Refer to the directions provided on the package of the rice noodles on how to cook them.
Place a skillet on the stove and turn the heat to medium. Add 2 tbsp of olive oil and allow it to become hot.
Add the steak into the hot skillet, then cook for a few minutes until brown.
Add the carrot, green beans, and garlic. Sauté for a few minutes until soft and aromatic.
In a mixing bowl, add 1 tablespoon sesame oil, ½ cup soy sauce, ¼ tsp red pepper flakes, ¼ tsp black pepper, 1 tsp grated ginger, and ½ cup sugar. Stir everything until well blended.
Add the drained noodles and sauce to the skillet with the steak. Stir everything until well incorporated. Simmer for a few minutes.
Remove the skillet from the heat, then add freshly chopped herbs and sesame oil on top.
Serve right away. Enjoy!
Notes:
I recommend freezing the steak for at least half an hour before slicing it to make it easier.
Place any leftovers in an airtight container, then place them in the fridge. They can last up to 4 days. Reheat for a few minutes in the microwave before serving again.
Nutrition Facts:
Calories: 362 kcal | Carbohydrates: 37g | Protein: 21g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 1131mg | Potassium: 587mg | Fiber: 3g | Sugar: 30g | Vitamin A: 3022IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 3mg