Description
A delicious and crispy beef dish tossed with egg noodles in a sweet and savory honey soy sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 8 ounces egg noodles
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- In a bowl, toss the sliced flank steak with cornstarch until well coated. Set aside for 10 minutes to allow the cornstarch to adhere.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Set aside.
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add the beef in a single layer and cook until crispy and browned, about 3-4 minutes per side. You may need to do this in batches to avoid overcrowding the pan.
- Once the beef is cooked, reduce the heat to medium and pour the sauce over the beef. Stir to coat and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Add the cooked noodles to the skillet and toss to combine with the beef and sauce. Cook for another minute to heat through.
- Serve immediately, garnished with sliced green onions and sesame seeds if desired.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- Substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg