1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup carrots, julienned (matchstick style)
2 cups cabbage, shredded or use a coleslaw mix for convenience
1 red bell pepper, thinly sliced
3 green onions, chopped (for garnish)
Sauce Ingredients
⅓ cup low-sodium soy sauce
2 tbsp oyster sauce (optional, but adds a deep, savory note)
1 tbsp hoisin sauce or an extra tablespoon of soy sauce
2 tsp sesame oil
1 tbsp brown sugar or honey — for that gentle sweetness
¼ cup beef broth or water
½ tsp ground black pepper
1 tsp cornstarch (to thicken the sauce slightly)
Step-by-Step Instructions
1️⃣ Cook the Noodles
Bring a large pot of salted water to a boil.
Add the noodles and cook just until al dente — soft, but still slightly firm in the center.
Drain, rinse under cold water to stop the cooking, and set aside.
Tip: Rinsing helps the noodles stay separate when tossed with the sauce later.
2️⃣ Brown the Ground Beef
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the ground beef and cook for about 5–6 minutes, breaking it apart as it browns.
Drain excess grease if needed, then transfer the cooked beef to a bowl or plate.
3️⃣ Sauté the Vegetables
In the same skillet, add the remaining tablespoon of oil.
Add the onion, garlic, carrots, cabbage, and bell pepper.
Stir-fry for 4–5 minutes, or until the veggies are tender-crisp and fragrant.
Optional: Add a pinch of chili flakes or grated ginger for an extra kick.
4️⃣ Make the Sauce
While the veggies cook, whisk together all the sauce ingredients in a small bowl until smooth.
Make sure the cornstarch dissolves completely — this helps the sauce thicken beautifully when heated.
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