YOUR SOLIN GENERATED RECIPE
Lean Beef Stir Fry with Rice Noodles and Crunchy Vegetables
Lean beef strips flash-seared with snap peas and red peppers over delicate rice noodles, tossed in a savory ginger-garlic sauce with crisp-tender vegetables.
INGREDIENTS
6 oz Eye of Round Steak, thinly sliced
0.75 oz Dry Rice Noodles
0.5 cup Red Bell Pepper, sliced
0.5 cup Sugar Snap Peas
1 tbsp Coconut Aminos
1 tsp Fresh Ginger, minced
1 clove Garlic, minced
0.5 tsp Sesame Seeds
PREPARATION
Place the dry rice noodles in a heat-proof bowl and cover with boiling water, soaking for 5-8 minutes until tender, then drain and set aside.
Slice the eye of round steak into very thin strips against the grain to ensure tenderness.
Heat a large non-stick skillet or wok over medium-high heat and lightly coat with a tiny splash of water or coconut aminos to prevent sticking.
Add the beef strips to the hot pan in a single layer and sear for 1-2 minutes per side until browned, then remove beef from the pan and set aside.
In the same pan, add the sliced bell peppers and sugar snap peas, sautéing for 2-3 minutes until they are bright and crisp-tender.
Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Return the beef to the pan along with the drained rice noodles and coconut aminos.
Toss everything together for 1 minute to heat through and coat evenly in the sauce.
Serve immediately topped with a sprinkle of sesame seeds.