This steak stir-fry is ready in no time and such a top-tier weeknight recipe in my house. It’s filled with sweet bell peppers, round steak strips, cabbage, carrots and udon noodles. What I love about this recipe is that it is done in one single pan. So less dishes to wash at the end of the day. Serve this up on Valentine’s night to impress your date or just for yourself if you are too tired after work to cook something intense from scratch. Stir-fry is basically just a combination of vegetables, meat and broth, cooked on high heat.
For a really good steak stir-fry, you need to get flat cuts of steak. I used round steak for this recipe. You have to cut the steak into very thin, flat strips. So if you have a Mandolin slicer, this will be very handy!
Udon noodles (pictured below) can usually be found in the section of the grocery store where you can find soy sauce and Asian condiments/food. It is similar to Shanghai noodles in texture but has a barley-like taste. This is a recipe for steak stir-fry but you can also use this for chicken breast, shrimp or pork. I love these kind of recipes because every single bite has something- a vegetable, a meat strip or fresh herbs. Garnish this stir-fry with green onions or sesame seeds for a fresh flavor.
If you loved this recipe, you might love my saucy pineapple General Tso’s chicken or sweet and sour shrimp and kale chow mein.
Ingredients
1 teaspoon cayenne pepper
1 teaspoon table salt
2 teaspoons garlic powder
1 teaspoon dried parsley or thyme
2-3 tablespoons cooking oil ( I used canola, but sesame oil would be great)
0.3 kg eye of round steak, cut into thin strips
2 bell peppers, trimmed and seeds removed
1 large onion, diced
4 garlic cloves, finely chopped
1 cup shredded cabbage
1 cup shredded carrots
2 green onion stalks, trimmed and sliced
1 tablespoon rice vinegar
1/2 cup vegetable (or beef) broth
400g udon noodles
2 tablespoons fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
Instructions
- Slice the bell pepper into thin strips.
- Rub the pepper, salt and garlic powder into the steak.
- Heat the cooking oil in a large frying pan (I used a 12-inch pan) and fry half the amount of steak on medium-high heat. Let it brown completely, take it out and add the next batch. Fry this until it is also very browned.
- Take the steak out of the pan and add more oil to the same pan. Fry the onions, garlic cloves and bell peppers in the same pan until they get soft.
- Then add the shredded cabbage, carrots and green onion, and sauté for about 3 minutes. It should also look softened.
- Then lower the heat and add the rice vinegar, broth and the udon noodles. Gently separate the udon noodles gradually with a spatula.
- Let it simmer for 10 minutes on low heat and add the rosemary and parsley. Turn off the heat once the noodles are soft.
- Serve hot and garnish with sesame seeds or sliced green onions.
- Store any leftovers in an airtight container for up to 2 days.