Beef stir-fry with vegetables and whole grain noodles

For those weeknights when you just want to make something fast, figure-friendly, and flavorful—I suggest that you try this recipe. I used whole grain noodles to add heart-healthy fiber to this dish and loaded it with vegetables rich in folate, vitamin C, B12, etc.

Get adventurous! Feel free to experiment with other proteins like chicken or pork and substitute/omit any vegetables that you or your family do not like. Other great options are thinly sliced carrots, bok choy, water chestnuts, snap peas, tofu, and more.

In less than 30 minutes you can have dinner ready. Cooking can be fun and so rewarding. But the best part of cooking at home is saving money, controlling the kind of food you put in your system, and getting healthier! Hope you give this one a try!

Beef stir-fry with vegetables and whole grain noodles

Yield: 4 servings


  • 2 tbsp soy sauce
  • 2 tsp honey
  • 2 tsp sesame oil
  • 2 cloves garlic, sliced thinly
  • 2 tsp ginger, finely minced
  • 1 tsp toasted sesame seeds
  • 10 oz beef sirloin, cut in ½” strips
  • Coarse sea salt
  • Freshly ground black pepper
  • Canola oil
  • ½ cup scallion whites/bottoms
  • 1 cup celery, sliced thin diagonally
  • 1 cup broccoli, small florets
  • 1 cup white mushrooms, sliced thinly
  • ½ red bell pepper, julienned
  • 2 cups whole grain/whole wheat noodles, cooked
  • 2 tbsp scallion greens, sliced thin diagonally
If you love spicy food as much as I do, add a tablespoon of asian chili paste or even sriracha to the marinade prior to applying to the beef.


Whisk together soy sauce, honey, and sesame oil in the bottom of a bowl, then add garlic, ginger, and sesame seeds. Place beef in the bowl, season with salt and pepper to taste, and toss to coat with marinade. Set aside.

Add a tablespoon of canola oil to a wok or large skillet over medium-high heat. Sauté beef, stirring with a wooden spoon, for 4-5 minutes or until desired level of doneness. Transfer beef and all drippings to a platter.

Return wok to heat for a few seconds, and then heat 1-2 tablespoons of canola oil. Sauté scallions for about 1 minute and add celery, broccoli, peppers, and mushrooms. Stir and cook vegetables for 6-8 minutes; add noodles and return beef to the wok, along with drippings. Cook for another couple of minutes.

Transfer stir-fry to a clean platter and top with scallion greens and sesame seeds.

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