Beef Stir-Fry with Gluten-Free Noodles

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 225 g of gluten-free noodles and cook for 8-10 minutes, or until they are tender. Drain the noodles thoroughly and set them aside.
2. 2Slice the about 450 g of beef sirloin against the grain into 0.635 cm thick, 5.08 cm long strips.
3. 3In a small bowl, whisk together the 1/4 cup of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of cornstarch, 1 tablespoon of brown sugar, 2 cloves of minced garlic, and 1 teaspoon of grated ginger until the mixture is smooth and well combined.
4. 4Heat a 30.48 cm skillet or wok over high heat (204.4-232.2°C / 200-230°C) until it is very hot.
5. 5Add the about 450 g of beef sirloin strips to the hot skillet in a single layer. Stir-fry the beef for 2-3 minutes, turning occasionally, until the strips are browned on all sides and reach an internal temperature of 63°C for medium-rare.
6. 6Add the 1 cup of broccoli florets, 1 medium bell pepper (cut into 2.54 cm pieces), and 1/2 cup of carrots (sliced into thin rounds) to the skillet with the beef. Continue to stir-fry for 3-4 minutes, until the vegetables are tender-crisp and have brightened in color.
7. 7Pour the prepared sauce (from step 3) over the beef and vegetables in the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened and evenly coats all the ingredients.
8. 8Add the about 225 g of cooked gluten-free noodles to the skillet. Toss gently with tongs for 30-60 seconds to ensure the noodles are thoroughly coated with the sauce, beef, and vegetables.
9. 9Divide the stir-fry among four serving plates. Garnish each serving with the 2 stalks of sliced green onions. Serve immediately.

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