Ground Beef Noodle Stir Fry
Use up all those veggies in the easiest stir-fry of all! Quick, simple and completely customizable to what you have on hand!
Dovetailing Tip: Use the pound of ground beef you cooked on day 1 in todays recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | (7-ounce) refrigerated udon noodles, seasoning sauces packets discarded |
| 1 tablespoon | olive oil |
| 1 pound | ground beef |
| 1 | onion, diced |
| 1 | red bell pepper, thinly sliced |
| 1 | green bell pepper, thinly sliced |
| 12 ounces | broccoli florets |
| 1 | green onion, thinly sliced |
| 1/4 cup | reduced sodium soy sauce |
| 2 tablespoons | rice wine vinegar |
| 2 tablespoons | brown sugar, packed |
| 3 cloves | garlic, minced |
| 1 tablespoon | freshly grated ginger |
| 1 teaspoon | sesame oil |
| teaspoon sriracha, optional |
Directions:
In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside.
In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
Serve immediately, garnished with green onion, if desired.
Source: damndelicious.net
