Ground Beef Noodle Stir Fry

Serves: 6

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.

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2 (7-ounce) refrigerated udon noodles, seasoning sauces packets discarded
1 tablespoon olive oil
1 pound ground beef
1 onion, diced
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.


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