It is, without question, one of my favorite recipes that I make for my family. We all like the tender, juicy beef and the savory noodles with this brown sauce. But we also love the delicious vegetables! This complete and healthy meal can be made in one skillet. (Isn’t stir-fry the most delicious??)
This brown sauce is a great way to enhance the flavor of your food. It contains a mixture of beef broth and chicken stock for a richer flavor. Soy sauce adds umami, and honey balances out the savory.
( Bonus If you have leftovers, they freeze well.
How to Make It
For full recipe instructions and ingredient quantities, see the recipe card at the bottom of this post.
Then, using a meat mallet, tenderize the steak and slice it into thin strips. Sprinkle seasoning and toss the steak to coat.
Then, sear the meat for 3-4 minutes in batches. Let it rest. Use white wine (or chicken broth) to deglaze.
Add the mushrooms, broccoli, carrots, and onions. Let them soften in the oven for four minutes. Add the bell peppers and cook for another 1-2 minutes.
Add the sauce. Bring to a rolling boil. Once desired thickness has been achieved, reduce it to medium-low.
Add the cooked noodles and beef back. Stir well to combine. Heat through. Serve garnished with desired toppings.
Ingredients
Seasoning for meat
- Half a teaspoon each: celery salt and onion powder
- 1/4 teaspoon black pepper, salt
- 1/8 teaspoon chili powder
- 3 Tablespoons cornstarch, + 3 tbsp. cold water
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup soy sauce
- Three tablespoons honey
- Three cloves garlic, minced
- One teaspoon hot sauce
- ¼ tsp ground ginger
Stir Fry
- One ¼ lb. strip steak, flank steak, or top sirloin; see notes
- Two tablespoons peanut oil, can sub olive or vegetable oil
- 1/3 cup dry white wine; see notes
- 3 cups Broccoli florets
- ¾ cup carrots, julienned
- One yellow onion, sliced
- 1 cup snap peas
- Eight oz. mushrooms, rinsed and sliced
- One red bell pepper, sliced
- 3 oz. Ramen noodles, see notes.
Instructions
Preparation Work
- Mix the sauce ingredients in a large measuring jug with a pouring spout. Set aside. Ensure the sauce’s components are not hot or warm to avoid activating the cornstarch. Store in a cool area until ready to serve.
- Measuring the remaining ingredients before starting is essential.
- Start boiling pasta water and cook the noodles according to the package instructions. The noodles should be ready at the end of the cooking time. The ramen takes only 4 minutes to boil, so I add it to the boiling water as soon as I add the sauce.
Beef
- Use a meat tenderizer and saran to flatten the steak on both sides. It makes a big difference as the steak becomes more tender. Remove any large fat areas.
- Splitting the meat thinly ( perpendicular to the grain) will cook up much more. You can also flatten thicker cuts after they have been cut. Sprinkle meat seasoning on top and toss the slices to coat.
- Heat olive oil on medium heat. The meat should be seared in batches of 3-4 minutes (if the pan is overcrowded, the steak will steam rather than Fry). Let it rest.
Stir Fry is a delicious stir-fry.
- Reduce heat to medium, and then add the white. Use a silicone scraper to clean the bottom of the pan and the sides.
- If needed, add a splash of more oil. Toss the broccoli, onions, carrots, and snow peas in with the mushrooms. Cook for 3-4 minutes until slightly softened. Add the bell peppers, and cook for another 2 minutes. The alcohol smell should have disappeared by now.
- Bring the sauce mixture to a rolling boil. Cook until desired consistency is achieved. Reduce heat to medium-low.
- Pour the sauce over the top. Add the beef to the skillet and any juices that may have accumulated on the plate. Stir in the noodles, and heat them through. Serve with desired garnishes.