- 2 tablespoons canola oil
- 1 pound top sirloin steak sliced thinly against the grain
- 8 ounces ramen noodles cooked and drained
- 1 red bell pepper thinly sliced
- 1 large onion thinly sliced
- 3 carrots shredded
- 8 ounces baby bok choy roughly chopped, white and green parts separated
- 4 ounces shiitake mushrooms sliced
- Sesame seeds for garnish, optional
- sliced green onion for garnish, optional
For The Sauce:
- ½ cup low sodium soy sauce use tamari for gluten free
- 4-6 cloves garlic finely minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2-3 teaspoons chili garlic sauce
- Whisk together all ingredients for the sauce, set aside.
- In a large skillet or wok, heat 1 tablespoon of oil over medium high heat.
- When hot, add the beef and cook for 2-3 minutes per side, until cooked through. This may need to be done in two batches to avoid crowding the pan.
- Remove beef from pan and drain off any excess liquid, wipe or rinse pan if needed.
- Return pan to heat and allow any excess moisture to evaporate. Add remaining tablespoon of oil to pan.
- When hot, add onion and cook for 2-3 minutes, stirring as needed, until onion is starting to soften.
- Add bell pepper, mushrooms and white parts of bok choy and cook for another 3-4 minutes.
- Add carrots and green parts of bok choy, cook for another 2 minutes
- When vegetables are crisp tender, add the beef and noodles to the pan.
- Pour in the sauce, stirring to mix and coat everything in the sauce.
- Cook for 1-2 minutes, until sauce has thickened.
- Remove from heat. Garnish with sesame seeds and green onion if desired and serve.
I like to under cook the ramen noodles by about a minute so that they don’t get mushy when added to the stir fry. It helps to add a dash of oil to the noodles after they are drained so that they don’t stick together.