Description
A delicious and quick stir-fry dish featuring tender beef and egg noodles in a savory sauce.
Ingredients
Scale
- 1 lb beef (sliced thin, such as flank steak or sirloin; Ensure it’s halal.)
- 8 oz egg noodles (Cook according to package instructions.)
- 1/4 cup soy sauce (Ensure it’s halal.)
- 2 cloves garlic (minced)
- 1 medium onion (sliced)
- 1 medium bell pepper (sliced; any color)
- 2 cups beef broth (Halal-compliant.)
- 2 tbsp vegetable oil
- sliced green onions (For garnish.)
- sesame seeds (For garnish.)
- chili flakes (For added spice.)
Instructions
- Bring a pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced beef and stir-fry for about 3-4 minutes until browned.
- Add the minced garlic, sliced onion, and bell pepper to the skillet. Stir-fry for another 2-3 minutes until the onion is translucent and the bell pepper has softened.
- Pour in the soy sauce and beef broth. Stir well and let it simmer on medium heat for about 5 minutes.
- Gently fold in the cooked egg noodles, mixing everything together until the noodles are coated in the sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Sprinkle with your desired toppings—green onions, sesame seeds, or chili flakes—before serving.
Notes
- This dish is best served hot.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg