⏱ 30 min | Serves 4
Ingredients
- 250 g stir-fry wheat noodles (or substitute lo mein, udon, or rice noodles)
- 350 g beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp neutral oil (canola, avocado, or grapeseed)
- 2 medium carrots, sliced into matchsticks
- 1 cup shredded purple cabbage
- 3 green onions, sliced (whites and greens separated)
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- For the Ginger-Soy Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce (optional, adds depth)
- 1 tbsp brown sugar or honey
- 1 tbsp rice vinegar or fresh lime juice
- 1–2 tsp toasted sesame oil
- 1–2 tsp chili-garlic sauce or sriracha (optional)
- To Serve
- Lime wedges
- Toasted sesame seeds
- Extra sliced green onions
Directions
- Cook the noodles according to package instructions until just tender. Drain, rinse lightly, and toss with a bit of oil to prevent sticking.
- In a bowl, whisk together the soy sauce, oyster sauce, brown sugar (or honey), rice vinegar (or lime), sesame oil, and chili-garlic sauce.
- Heat 1 tbsp oil in a wok over high heat. Stir-fry the sliced beef for 2–3 minutes until browned. Transfer to a plate.
- Add the remaining oil to the wok. Cook carrots, cabbage, and the white portions of the green onions for 2–3 minutes until crisp-tender.
- Add garlic and ginger; cook for 30 seconds until fragrant.
- Return the beef to the wok, add the noodles, and pour in the sauce. Toss well until everything is coated and heated through.
- Garnish with toasted sesame seeds, lime wedges, and sliced green onion greens.