beef and noodle stir fry

What!?!?! Two recipes one day, the madness!  Clearly, we are a bit backlogged here. As previously noted, life has been a bit hectic here. “Work-Life Balance” is a difficult one to strike but I finally feel like I am not just treading water and keeping my head afloat. There is actually 5 minutes today in which I am not racing and can sit momentarily to post this. The promise-land is on the horizon! Summer vacation seems tangible and a much needed break from the race is just a little bit further! It is a good thing I love all parts of this hectic time despite the frenzy and maybe because of it. Anyway….here is a recent favorite!


  • 10 Ounces Chuck Tender Beef, thinly sliced
  • Broccoli, chopped
  • 3 Scallions, chopped
  • 2 Cloves Garlic, diced
  • Sesame Oil
  • 2 Teaspoons Light Brown Sugar
  • Piece Ginger, diced
  • 1 Carrot, diced
  • Chili Flakes
  •  Vermicelli Noodles
  •  Soy Sauce

Thinly slice the beef against the grain and place in a bowl with the brown sugar, sesame oil and as much of the chili flakes as you like. Bring a pot of water to boil. Once the water is boiling, add the vermicelli and cook 6 to 8 minutes, or until tender. Drain thoroughly and rinse under cold water. Heat a pan with 1 tablespoon of oil. Add the marinated beef and season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until just cooked through. dd the carrot and broccoli and season with salt. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic, ginger and white parts of the scallions. Cook 1 to 2 minutes, or until slightly softened and fragrant. Add the rinsed noodles to the pan and as much soy sauce as you like. Garnish with scallions and enjoy!

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