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Ground Beef Stir Fry Noodles In Bowl With Chopsticks

Ground Beef Stir Fry Noodles

Cheap and easy noodle stirfry with ground beef
5 from 28 votes (Click on the stars to vote!)
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Course: Mains
Cuisine: asian
Keyword: beef broccoli stir fry, Easy Meals, quick and easy
Categories: asian, easy meals, ground beef, mains, noodles, spaghetti
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 632kcal

Equipment

  • 1 wok or deep pan For Stir Frying

Ingredients
  

Vegetables

  • 1 White Onion DIced
  • 0.5 Red Bell Pepper Sliced thin
  • 1 Cup Cabbage Thin Shredded (see ingredient picture)
  • 0.5 Cup Carrot Julienned (see ingredient picture)
  • 1 Tablespoon Garlic Minced
  • 1 Tablespoon Ginger Diced

Sauce

  • 1 Tablespoons Light Soy Sauce
  • 1 Tablespoon Dark Soy Sauce Substitution - See Note #1
  • 1 teaspoon Sesame Oil

Optional Ingredients

  • 1 Tablespoon Chilli Sauce See Note #2

Stir Fry

  • 2 Tablespoons Oil Neutral Smelling (Peanut, Vegetable Oil, etc)
  • 0.5 Pound Ground Beef (200 g) See Note #3
  • 0.5 Pound Noodles (200 g) See Notes #4

Instructions

Prep The Vegetables

  • Chop all vegetables and keep aside.

Prepare The Sauce

  • In a bowl, mix light soy, dark soy, sesame oil, and chilli sauce (if using)

Stir Fry

  • Heat the wok or deep frying pan on high heat.
  • Add ground beef, and fry till cooked. It should change color from pink to brown. Keep aside.
  • Add oil and heat it till almost smoking.
  • Add garlic and ginger and stir fry till the garlic looks slightly darker. Do not burn this stage. It only takes a few seconds!
  • Add onions and stir fry for about 20 seconds.
  • Add the rest of the vegetables and stir fry till dry and slightly browned.
  • Add the beef, and stir fry sauce and mix well.
  • Add the noodles and keep stir-frying till they look slightly crispy and coated well.
  • Garnish with green onions (optional) and serve.

Notes

Note #1: Light soy sauce tends to taste saltier than dark. If using all light soy sauce, add a pinch of sugar. Also, adjust the salt at the end according to your taste. 
Note #2: Options for chilli sauce - See pictures in the main post. Sriracha, Chilli Oil, Hot Sauce, or any of your preferred sauces. 
Note #3: I use ground beef with 18-20% fat. Fat tends to give flavor. If using this instead of lean beef, you do not need any added oil in your wok to fry the beef. 
Note #4: This recipe is versatile and can be used with a variety of noodles like Chow Mein, Egg Noodles, Dried Wheat Noodles, and even Spaghetti.
Note #5: Spread your vegetables around the wok so they get the best wok-fried smell. Do not crowd them, as they will start steaming, which is not desirable. We want dry heat for the best smokey flavor. 

Nutrition

Calories: 632kcal | Carbohydrates: 51g | Protein: 29g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1307mg | Potassium: 680mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6313IU | Vitamin C: 58mg | Calcium: 71mg | Iron: 5mg

Disclaimer

Nutrition facts are estimates. Always check with your healthcare provider before making dietary changes.

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