Name: Chili Steak noodle Stir Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5
Ingredients: 4-6 Steaks (venison or beef); 1 Pack rice noodles; 4-6 cups thinly sliced vegetables (carrot, pepper, broccoli, snap pea, red onion etc); 1/4 cup soy sauce; 1 tbsp chili paste; 1 1/2 tbsp maple syrup; 3/4 tsp sesame oil; 2 cloves minced garlic; 1 tbsp water; green onion, ginger or sesame seeds for topping

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This Chili Steak Noodle Stir Fry is the ultimate 15 minute meal that is packed with flavor and healthy ingredient! Grab any steaks you have in your freezer, because you need this stir fry STAT.

Stir Fry’s are such a great quick and easy meal to throw together on those busy evenings! It is a simple way to take ingredients you have in your fridge and turn them into something delicious.

For this Chili Steak Noodle Stir Fry I used minute moose steaks we had in our freezer (which are steaks that we tenderize before freezing so they cook in just a minute or two). You can use any type of red meat you want. Flank steak, striploin, venison backstrap, round etc! These minute steaks are a new thing we started doing this year when we butchered our moose and they have been so handy to have in the freezer. If you do any butchering yourself, I would highly recommend doing some of this.

Cole loves noodles, so I cooked up some rice noodles and whatever veggies I had in my fridge. Added them to a pot with the seared beef and topped it all with a simple five ingredient sauce. Start to finish, this is a stir fry that will make everyone happy in less than 20 minutes!

rice noodles with vegetables and beef in a white bowl

Chili Steak Noodle Stir Fry Ingredients

Steak of your choice– Any red meat in any cut that you can slice nice and thin will work. Flank steak, striploin, backstrap, etc! I used moose steak that had been tenderized so these cooked nice and quick.

Rice Noodles– I love cooking with rice noodles because they only take a couple minutes to cook, they are gluten free and delish.

Vegetables– This can be almost anything you have on hand. My personal favorite vegetables for this stir fry are carrots, bell peppers, broccoli, red onion, snap peas and green onion.

Soy Sauce– Soy sauce is used as the base of the sauce. I use a gluten free soy sauce or tamari.

Chili Paste– You can find this in most ethnic isles in the grocery store. It is such a great staple condiment to keep in your fridge. I use it in so much of my cooking.

Maple Syrup-I almost always choose maple syrup as sweetener in my cooking for a refined sugar free option but brown sugar will also work.

Sesame Oil– This is used to sear the steaks as well as for an added touch of flavor in the sauce.

Garlic– Fresh minced garlic is a necessity in every stir fry if you ask me!

sliced medium rare steak on a cutting board

The Steps

1. Start by by seasoning the steaks with salt and pepper and set aside.

2. Heat a large skillet with a bit of sesame oil. Once hot, add in the sliced vegetables of your choosing and allow to cook over medium heat for about 5-7 minutes. Remove from the pan and set aside. I like my vegetables to still have a slight bit of crunch so cook them for 5.

3. While the vegetables are sauteing, boil the rice noodles. Once tender, drain them, rinse lightly with warm water and place back in the pot.

4. Next, add a tbsp of sesame oil to that same pan used for vegetables and bring it up to high heat. Sear the steaks for a couple minutes per side or until internal temp reaches 130F. If your steaks are thicker than 3/4 inch, they will take a couple more minutes. Remove the seared steak from the pan and allow to rest for 5-7 minutes before slicing into thin strips.

5. Finally, while the steak is resting whisk together the soy sauce, chili paste, maple syrup, sesame oil, garlic and water in a small bowl.

6. Add the cooked vegetables, and thinly sliced steak to the pot of cooked noodles. Pour the sauce over the noodles and gently toss together until everything is coated in the sauce.

7. Serve immediately with green onion, toasted sesame seeds or some pickled ginger. Enjoy!

cooked vegetables steak and rice noodles


			
				 Continue to Content
			
				
		
		

			
			
				
Chili Steak noodle Stir Fry



				
				Yield: 
				5-6
			
	
						
				Prep Time: 
				5 minutes 
			
					
				Cook Time: 
				10 minutes 
			
					
				Total Time: 
				15 minutes 
			
			

		
			A quick and delicious stir fry with perfectly seared steak, rice noodles and a flavorful chili soy sauce.
		
		
	
	
		
	
			

			
	
		Ingredients

											
									
						4-6 Steaks (venison or beef)					
									
						1 Pack rice noodles					
									
						4-6 cups thinly sliced vegetables (carrot, pepper, broccoli, snap pea, red onion etc)					
									
						1/4 cup soy sauce					
									
						1 tbsp chili paste					
									
						1 1/2 tbsp maple syrup					
									
						3/4 tsp sesame oil					
									
						2 cloves minced garlic					
									
						1 tbsp water					
									
						green onion, ginger or sesame seeds for topping					
							
			
		
		
		Instructions
		Start by by seasoning the steaks with salt and pepper and set aside. 
Heat a large skillet with a bit of sesame oil. Once hot, add in the sliced vegetables of your choosing and allow to cook over medium heat for about 5-7 minutes. Remove from the pan and set aside. I like my vegetables to still have a slight bit of crunch so cook them for 5. 
While the vegetables are sauteing, boil the rice noodles. Once tender, drain them, rinse lightly with warm water and place back in the pot. 
Next, add  a tbsp of sesame oil to that same pan used for vegetables and bring it up to high heat. Sear the steaks for a couple minutes per side or until internal temp reaches 130F. If your steaks are thicker than 3/4 inch, they will take a couple more minutes. 
Remove the seared steak from the pan and allow to rest for 5-7 minutes before slicing into thin strips. 
Finally, while the steak is resting whisk together the soy sauce, chili paste, maple syrup, sesame oil, garlic and water in a small bowl. 
Add the cooked vegetables, and thinly sliced steak to the pot of cooked noodles. Pour the sauce over the noodles and gently toss together until everything is coated in the sauce. 
Serve immediately with green onion, toasted sesame seeds or some pickled ginger. Enjoy!
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Dinner