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Beef Noodle Stir-fry with Cashews (30-Minute Recipe)

Beef Noodle Stir-fry with Cashews

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 lb Beef flank steak or top sirloin Thinly sliced against the grain
  • 8 oz Dried flat rice noodles Medium width
  • 2 tbsp Cornstarch Divided use
  • 4 tbsp Soy sauce Divided use
  • 2 tbsp Oyster sauce
  • 1 tbsp Brown sugar
  • 1 tsp Sesame oil
  • 1/2 cup Beef broth Low sodium
  • 2 tbsp Vegetable oil
  • 1 medium Onion Cut into wedges
  • 1 lb Fresh green beans Trimmed and cut into 2-inch pieces
  • 1 tbsp Ginger Fresh, minced
  • 2 cloves Garlic Minced
  • 1/2 cup Cashews Roasted and salted

Instructions
 

  • Place the dried rice noodles in a large heatproof bowl and cover with boiling water. Let soak for 8-10 minutes (or according to package directions) until pliable but still firm (al dente). Drain and rinse with cold water to stop cooking. Set aside.
  • In a medium bowl, toss the sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until well coated.
  • In a small jar or bowl, whisk together the beef broth, oyster sauce, brown sugar, sesame oil, remaining 3 tablespoons of soy sauce, and remaining 1 tablespoon of cornstarch. Set aside.
  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1-2 minutes per side until browned. Remove beef from the pan and set aside.
  • Add the remaining 1 tablespoon of oil to the pan. Add the onion wedges and green beans. Stir-fry for 3-4 minutes until the beans are crisp-tender.
  • Stir in the minced ginger and garlic, cooking for 30 seconds until fragrant.
  • Add the cooked noodles and the prepared sauce mixture to the pan. Toss continuously for 1-2 minutes until the sauce thickens and coats the noodles.
  • Return the cooked beef to the pan and toss to combine.
  • Remove from heat and stir in the roasted cashews just before serving.