Description
A quick, vibrant stir-fry with tender beef, crisp veggies, and a savory-sweet sauce on spring noodles. Ready in 20 minutes on a Blackstone griddle, it balances bold flavors and convenience with restaurant-quality results.
Ingredients
4 oz flank steak, thinly sliced
4 oz spring noodles
1 cup broccoli florets
1/2 cup bell pepper strips
1/2 cup snap peas
2 tbsp soy sauce (alcohol-free)
1 tbsp hoisin sauce
1 tbsp brown sugar
1 tsp sesame oil
1 clove garlic, minced
1/2 tsp fresh ginger, grated
1 tbsp vegetable oil
1 tsp toasted sesame seeds (optional)
Instructions
Preheat Blackstone griddle to medium-high heat and add vegetable oil
Sear beef in a single layer for 2-3 minutes until browned, then remove
Blanch noodles in boiling water for 30 seconds, drain, and add to griddle
Add broccoli, bell pepper, and snap peas; stir-fry 2-3 minutes
Combine soy sauce, hoisin sauce, brown sugar, soy oil, ginger, and garlic in a bowl
Pour sauce over vegetables, stir-fry 1-2 minutes until glossy and heated through
Return beef to griddle, toss to coat, and garnish with sesame seeds (if using)
Notes
Substitute flank steak with heirloom tofu for a vegan version
Use coconut milk for a Thai-inspired variation
Store leftovers in airtight containers for up to 3 days
For a low-carb version, replace noodles with zucchini ribbons
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 18g
- Sodium: 6,800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg