July 5, 2026
URL: https://www.birdseye.com/recipes/dinner/beef-and-noodle-stir-fry-5321
- Prep time 25 minutes
- Total time 25 minutes
- Servings 5
Ingredients
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1/4 cup reduced sodium soy sauce
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3 tablespoons honey
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1 tablespoon gochujang
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1 tablespoon natural rice vinegar
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2 teaspoons toasted sesame oil
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2 teaspoons chopped garlic
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2 teaspoons grated fresh ginger
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2 pkgs (3 oz each) any flavor ramen noodles
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3/4 pound boneless beef New York strip steak, trimmed of visible fat, cut into thin strips
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1 cup matchstick-cut carrots (from 10-oz pkg)
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1 bag (14.4 oz each) Birds Eye® Tri-Colored Pepper & Onion Medley
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1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
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1/4 cup sliced green onions
Nutrition Information
363 calories, 42g carbs
Directions
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Step one
Whisk together soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger in small bowl.
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Step two
Bring small pot of water to a boil. Add noodles. Cook 2 to 3 minutes or until tender; drain. Discard seasoning packets or set aside for another use.
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Step three
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Cook beef 5 to 6 minutes or until cooked through, turning to brown both sides. Remove from skillet.
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Step four
Add carrots and pepper blend; cook and stir 4 to 5 minutes or until crisp-tender. Stir in water chestnuts, soy sauce mixture, cooked beef and noodles. Cook and stir until sauce is absorbed. Top with green onions.