This is a super crispy, colorful and full of veggie stir fry made at home with all fresh ingredients.
2 to 3 cups glass noddles boiled
2 lbs flank steak
Marinate the steak with
1 tsp ginger and garlic
2 tbsp soy sauce
1/2 tsp sesame oil
1 tsp chili garlic sauce
keep aside
1 onion sliced thinly
4 to 5 spring onions chopped and separated
8 oz button mushrooms chopped
1green bell pepper sliced
1/2 yellow bell pepper sliced
1/2 orange bell pepper sliced
1/2 yellow bell pepper sliced
1 small jicama peeled and sliced
3 carrots sliced
4 sticks celery sliced
3 cups bean sprouts
For the sauce:
1/4 cup brown sugar
1 tbsp ginger and garlic
1 cup orange juice
2 tsp chili garlic sauce
1 tsp sesame oil
1/4 cup soy sauce
2 tbsp vinegar
2 tbsp cornstarch
6 tbsp olive oil (one tbsp per vegetable that you stir fry)
Black and white sesame seeds for garnish (optional)
Make your sauce by combining all the ingredients and keep it aside for later use. Marinate the meat and keep it aside. Fire up your wok and add the sauce in the wok and let it thicken once it is thickened transfer in another bowl, in the same wok add a little olive oil and add the marinated steak in the wok and cook it until it is browned on both sides and transfer that in another bowl, next add a little olive oil and start stir frying the onions, next stir fry the mushroom, keep stir frying all the vegetables separately one by one until you have stir fried all the veggies. Add the meat in the same wok and the sauce mix and cook for a couple minutes and add it to the pile of vegetables. Lastly add the noodles in the pile of stir fry, also add some olive oil to make sure the pasta does not stick. Mix everything really well with two spoons. Garnish with spring onions and black and white sesame seeds.

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