Ground Beef & Noodles Stir Fry
This Easy Ground Beef & Noodles Stir Fry is the perfect 20 minute weeknight meal! It’s quick, it’s tasty and it’s a good way to use up leftover veggies and meats and customize it to your personal taste.
Servings: 5 servings
Ingredients
Stir Fry Sauce
- Olive oil
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon ground ginger
- 4 garlic cloves minced (about 2 tablespoons)
Beef and Noodles Stir Fry
- 1 small onion cut into bite sized pieces
- 1 pound extra-lean ground beef
- 1 cup shredded carrots
- 2 cups broccoli florets cut into small, bite sized pieces
- 1 cup sugar snap peas or snow peas
- 8 ounces angel hair pasta broken in half and cooked to package instructions
- 2 tablespoons sesame seeds for garnish optional
- Sliced green onions for garnish optional
- Sriracha for heat (if desired)
Instructions
- Whisk together 1 tablespoon olive oil, soy sauce, brown sugar, rice wine vinegar, garlic, and ginger and set aside.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add onion and cook for a minute or two until they start to turn translucent. Add ground beef. Season with salt and pepper and cook, breaking up the beef into small pieces as you go, until meat is fully cooked and no longer pink; about 6-8 minutes. Drain grease from the pan. (I use paper towels for this step to just soak up the grease. It's ok to leave some behind for flavor).
- Stir in the carrots, snap peas and broccoli and cook until soft, about 2-3 minutes.
- Stir in the noodles and sauce mixture and toss to coat and heat through; about 2-3 minutes.
- Serve immediately, garnished with sliced green onions and toasted sesame seeds, if desired.
Notes
Leftovers are even great served cold!
Nutrition
Calories: 381kcal | Carbohydrates: 49g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 744mg | Potassium: 732mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4715IU | Vitamin C: 48.1mg | Calcium: 99mg | Iron: 4.4mg
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