Ingredients
Scale
- 2–2.5 lbs thinly sliced beef, cut into 1 x 2 inch pieces
- 1 cup of LOW SODIUM soy sauce (If using regular soy sauce, cut to 1/2 cup soy sauce + 1/2 cup water)
- 1 1/4 cups of cold water
- 1 tablespoon + 1/3 cup corn starch
- 1 cup of brown sugar
- 2 heaping tablespoons of minced garlic
- 3 tablespoons olive oil
- green onions
- 16 oz precooked chinese noodles
Instructions
- Slice beef into small pieces.
- In a large bowl combine beef and 1/3 cup corn starch and mix until well covered.
- Mix 1 1/4 cups cold water with 1 tablespoon corn starch.
- In a saucepan combine water/corn starch mixture, soy sauce, garlic, and brown sugar.
- Allow it to come to a rapid boil and simmer on medium high.
- Stir occasionally.
- While this is cooking, heat up a large skillet with 2 tablespoons of olive oil on medium.
- Once the oil is hot, add half the beef and cook until brown.
- Transfer cooked meat into a large casserole dish.
- Cook the second set of beef until brown.
- At this point, the sauce should be thickened. Remove from fire, and add half the sauce to the browned beef still in the pan.
- Cook until the sauce is completely on the beef, but no longer liquid in the pan.
- Add this beef to the casserole dish, and get the first set of beef.
- Add the sauce to the first set of beef and cook the same.
- Once done, add to the casserole dish.
- Add another tablespoon of oil to the pan
- Take four pouches of noodles (precooked) and add to large skillet. Add any residual sauce and cook for just a few minutes.
- Remove from pan and mix with the beef in casserole dish.
- Garnish with 2-inch cuts of green onions.
- Serve.
- Category: stir fry
- Cuisine: asian
