Ground Beef Noodle Stir Fry
Use up all those veggies in the easiest stir-fry of all! Quick, simple and completely customizable to what you have on hand!
Dovetailing Tip: Use the pound of ground beef you cooked on day 1 in todays recipe.
|2||(7-ounce) refrigerated udon noodles, seasoning sauces packets discarded|
|1 tablespoon||olive oil|
|1 pound||ground beef|
|1||red bell pepper, thinly sliced|
|1||green bell pepper, thinly sliced|
|12 ounces||broccoli florets|
|1||green onion, thinly sliced|
|1/4 cup||reduced sodium soy sauce|
|2 tablespoons||rice wine vinegar|
|2 tablespoons||brown sugar, packed|
|3 cloves||garlic, minced|
|1 tablespoon||freshly grated ginger|
|1 teaspoon||sesame oil|
|teaspoon sriracha, optional|
In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside.
In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
Serve immediately, garnished with green onion, if desired.