By Filiberto Rios
Prepare the rice noodles according to the package instructions. Typically, this involves soaking them in warm water for about 10 minutes until soft. Drain and set aside.
Thinly slice the bell peppers and carrot. Cut the broccoli into small florets. Mince the garlic and ginger.
In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the lean beef strips and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
In the same pan, add another tablespoon of sesame oil. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Add the sliced bell peppers, carrot slices, and broccoli florets to the pan. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
Return the beef to the pan and add the prepared rice noodles. Pour in 3 tablespoons of low-sodium soy sauce and 1 tablespoon of sesame oil. Stir well to coat all ingredients.
Stir-fry everything together for an additional 2-3 minutes until heated through. Season with salt and black pepper to taste if necessary.
Serve the beef and vegetable stir-fry with rice noodles hot, garnish if desired with chopped green onions or sesame seeds.
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This Main Course Asian Stir-Fry recipe is ready in 30 minutes and features Lean beef strips, Rice noodles, Broccoli and other delicious ingredients. Contains 520 calories total.
Prepare the rice noodles according to the package instructions. Typically, this involves soaking them in warm water for about 10 minutes until soft. Drain and set aside.
Thinly slice the bell peppers and carrot. Cut the broccoli into small florets. Mince the garlic and ginger.
In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the lean beef strips and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
In the same pan, add another tablespoon of sesame oil. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Add the sliced bell peppers, carrot slices, and broccoli florets to the pan. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
Return the beef to the pan and add the prepared rice noodles. Pour in 3 tablespoons of low-sodium soy sauce and 1 tablespoon of sesame oil. Stir well to coat all ingredients.
Stir-fry everything together for an additional 2-3 minutes until heated through. Season with salt and black pepper to taste if necessary.
Serve the beef and vegetable stir-fry with rice noodles hot, garnish if desired with chopped green onions or sesame seeds.
Calories per Serving: 520
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