Singapore Beef Stir-Fry recipe
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Ingredients
- 6 green onions, green and white parts chopped and separated 1 red chile pepper, finely chopped 1 green chile pepper, finely chopped 2 cloves garlic, chopped 3 tablespoons dark soy sauce 4 tablespoons walnut oil, divided 1 teaspoon dark brown sugar 1 pound beef sirloin steak, cut into thin strips 8 ounces dried Chinese egg noodles 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 red bell pepper, chopped 1 cup halved snow peas ¾ cup halved baby corn 1 teaspoon soy sauce, divided, or to taste 2 tablespoons sesame seeds
Nutrition Info
- 516 caloriescarbohydrate: 38.5 gcholesterol: 117.7 mgfat: 27.7 gfiber: 7.5 gprotein: 30.4 gsaturatedFat: 5.7 gservingSize: -sodium: 1127.4 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Singapore Beef Stir-Fry
Directions
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Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar, mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
Bring a large pot of salted water to a boil. Add egg noodles, cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.