Stir-Fried Beef Bowls with Rice Noodles
You want a dinner that’s relatively healthy and that isn’t totally devoid of flavor either. Presenting stir-fried beef bowls with rice noodles. They’re only about 500 calories per serving, but still about a billion times more flavorful than a pile of iceberg, thanks to a spicy soy marinade and a ton of fresh herbs. Bonus, they’re ready to eat in just 30 minutes.
Psst: The recipe calls for flank or skirt steak, but you can substitute any kind of meat. Thinly sliced chicken thighs, ground turkey or tofu would be delightful (and still low-cal), just adjust the cooking time as needed in step 2 if you decide to go rogue.
1 tablespoon coconut oil
1 bunch scallions, thinly sliced
1 tablespoon minced ginger
3 garlic cloves, minced
1 pound flank or skirt steak, thinly sliced
3 tablespoons soy sauce
2 tablespoons rice vinegar
¼ cup sweet chile sauce
2 teaspoons sriracha
Noodles and Veggies
4 ounces rice vermicelli
8 leaves Boston lettuce
1 cup snap peas
2 limes, cut into quarters
½ cup chopped peanuts
½ red chili pepper (such as Fresno), thinly sliced
¼ cup cilantro leaves
¼ cup mint leaves
¼ cup basil leaves
1. Make the stir-fried beef: In a large skillet, melt the coconut oil over medium heat. Add the scallions, ginger and garlic, and sauté until fragrant, about 2 minutes.
2. Add the steak and stir-fry until the beef begins to brown, 5 to 6 minutes. Add the soy sauce, rice vinegar, sweet chile sauce and sriracha, and stir well to combine. Simmer for about 2 minutes and then remove the pan from the heat.
3. Make the noodles and vegetables: Place the vermicelli in a large, heat-safe bowl. Bring a medium saucepan of water to a boil, then pour the hot water over the noodles. Let the noodles sit until tender, about 5 minutes; drain well.
4. Line up four bowls and place 2 leaves of lettuce in each. Divide the rice noodles and beef evenly among the bowls, resting on top of the lettuce.
5. Top the beef with snap peas and lime wedges. Sprinkle each bowl with 2 tablespoons peanuts, chile pepper slices, cilantro, mint and basil.
Noodles and Veggies