Flank Steak Stir Fry with Crispy Chow Mein Noodles and veggies makes for the perfect Asian themed meal. The rich and thick sauce envelopes the noodles and the paper thin steak is ever so slightly cooked and fall apart tender while the veggies are still crisp and crunchy. Gluten-Free and Dairy-Free too.
And it’s especially great for stir fry because the super thin slivers of meat are really tender and cook in a flash.
Also the crispy Chinese egg noodles in this recipe are great. Before frying them just cook them according to package directions. If the package itself is missing the directions – as mine was – just throw them into boiling water and cook for 3-5 minutes or until soft.
Of course if you’re not a fan of the noodles, like my boyfriend, you can serve this dish with rice. But I personally prefer the crispy noodles. I think they really enhance the flavor of the dish.
Sorry! If you can’t find this just omit it, but it’s definitely worth the purchase if you see it around! I just bought it for the first time myself last weekend – could not find it at the DC Giant Supermarket so had to travel all the way to the Market Basket in Ashland, MA for a bottle!
I don’t know if you’re familiar with Market Basket but it’s both the best and worst grocery store around. Super cheap (big +) yet has an uninviting and uncomfortable interior with an overwhelming amount of people buzzing (and o they’re really buzzing) around at all hours (huge -).
Shaw’s on the other hand has a much nicer feel but you’re going to be paying 9$ for a bottle of orange juice (WHAT?@!)… And so I always just suck it up and enter the mad house that Market Basket is. (And I never step foot into Shaw’s because I used to work there and it brings back nightmares — well, they’re not really nightmares, I’m just a bad sport about it).
- 8 oz Chow Mein noodles (chinese egg noodles) (use gluten free rice noodles for gluten free version)
- 8 oz snow peas
- 1 head broccoli, cut up
- 1 can straw mushrooms
- 1 can baby corn
- 1 can bamboo shoot strips
- ¾-1 pound flank steak, thinly sliced against the grain (we talked about what this means, remember?)
- 4 green onions, sliced
- 4 cloves garlic, sliced
- 7-8 tablespoons gluten free tamari
- 1 teaspoon sugar
- 6 tablespoons sesame oil
- 3 tablespoons cornstarch
- 1 tablespoon and 1 teaspoon mirin
- 1 tablespoon and 1 teaspoon rice vinegar
- 2 tablespoons sesame seeds
- Prepare noodles according to package instructions, drain, and rinse with cold water. Mix with 1 tablespoon mirin, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil. Pan fry on both sides to reach desired crispiness (adding more oil if needed).
- Mix together 7 tablespoons soy sauce, sugar, 3 tablespoons sesame oil and cornstarch until smooth and add flank steak slivers to mixture.
- In frying pan heat 1 tablespoon sesame oil over medium-high heat and cook sugar snap peas and broccoli until they turn a darker green color (a few minutes). Add mushrooms, corn and bamboo shoots, and cook for a few minutes. Remove the vegetables and place into a separate bowl.
- In same pan heat 1 tablespoon sesame oil over medium-high heat and add garlic and green onions, cooking until fragrant (1-2 minutes). Add the beef and cook until meat is almost cooked through (few minutes) then add the vegetables back to the pan. Add 1 teaspoon mirin, 1 teaspoon rice vinegar and 1 teaspoon soy sauce to pan and mix everything (add ½ teaspoon of sugar if mix is too salty). Continue to cook 1-2 more minutes.
- Serve over crispy noodles and sprinkle with sesame seeds.