Honey Ginger Beef Stir-Fry Noodles

Ingredients

• 8 oz dried egg noodles
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp cornstarch
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4 oz shiitake mushrooms, sliced
• 6 snow peas, trimmed
• 2 green onions, sliced
• 1 tbsp sesame seeds, toasted

Instructions

1. Cook noodles according to package directions until al dente. Drain and rinse under cold water. Set aside.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil to make the sauce.
3. In a large bowl, toss beef slices with cornstarch until evenly coated.
4. Heat vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and sear for 1-2 minutes until browned. Remove beef and set aside.
5. Add sesame oil to the same pan. Stir-fry bell peppers and mushrooms for 2-3 minutes until tender-crisp.
6. Add snow peas and stir-fry for 1 minute. Return beef to the pan and pour in the sauce. Cook, stirring constantly, for 1-2 minutes until sauce thickens and coats ingredients.
7. Add cooked noodles to the pan and toss everything together until well combined and heated through.
8. Serve immediately, garnished with sliced green onions and toasted sesame seeds.