Stir-Fried Asian Beef and Noodles

I looked through my recipes on my blog and realized I seem to only cook casseroles or Italian foods. Probably because I can find recipes with milder ingredients. Well I'm going to spice things up a bit with this delicious Asian stir-fry recipe. Enjoy!

Stir-Fried Asian beef and Noodles

Serves 6

1 lb beef boneless sirloin steak, cut into 2 X 1/4-inch strips

1 Tbsp. vegetable oil

1 tsp. corn starch

1/2 tsp. Bragg's liquid aminos

1 package (6 oz.) rice stick noodles

1 Tbsp. vegetable oil

1 Tbsp. ginger

1 garlic clove, finely chopped

1 bag frozen broccoli, carrots and sugar snap peas (or vegetables of your choice), thawed

1 Tbsp. vegetable oil

3/4 cup beef broth

1/3 cup rice vinegar

1/3 cup honey

3 Tbsp. Bragg's liquid aminos

1 teaspoon sesame oil

1 cup leaks, sliced

sesame seeds

• In a large bowl, toss beef, 1 Tbsp. vegetable oil, cornstarch and 1/2 tsp. Bragg's liquid aminos. Cover and refrigerate for 20 minutes.
• In another large bowl, soak the noodles for 5 minutes in enough cold water to cover, drain
• Heat 12-inch skillet or wok over medium-high heat. Coat skillet with 1 Tbsp. vegetable oil.
• Add ginger and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crispy and tender. Remove from skillet.
• Add 1 Tbsp. vegetable oil to re-coat the skillet. Add beef; stir-fry for about 5 minutes or until brown. Remove from skillet.
• Add broth, vinegar, honey, 3 Tbsp. Bragg's liquid aminos and sesame oil to skillet. Stir in noodles and heat to boiling. Cook over medium heat for about 2 minutes, stirring frequently until noodles are tender. Stir in beef, vegetables, onions and sesame seeds. Cook and stir for about 1 minute.