Will it ever feel like spring in Chicago? While I am dreaming of grilling beef on my outdoor patio in weather that is not 40 degrees, this beef and spring veggie noodle dish will taste like spring even if it doesn’t feel like it at the moment.
The best part about this dish is that you can basically use any of your favorite veggies – I used asparagus, carrots, green beans and yellow peppers. I am very proud of myself because growing up I only ate TWO vegetables – both raw – cucumbers and carrots. I didn’t start trying vegetables until my daughter was 8 and I was 32!
I also used fully cooked noodles, so this dish is perfect to put together on a weeknight. Just chop up your veggies, slice your beef thin and dinner will be ready in less than 10 minutes. Promise! For an extra pop of flavor, you can marinate the meat the night before you need it.
And if you are a condiment whore like I am, you most likely have the marinade ingredients. Half of the marinade goes in the beef and the other half is goes in the stir fry.
I made this recipe for one, but feel free to double, triple or quadruple!
- 4 ounces beef, sliced thin
- 2 cups of mixed veggies, chopped into bite sized pieces
- ½ package of Hokkien stir-fry noodles (available on the Asian aisle in most grocery stores)*
For the marinade/stir fry sauce:
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- ½ teaspoon chili oil
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh ginger
Mix the marinade ingredients together and marinate the steak with half of the marinade and reserve the balance for the stir fry sauce.
In a wide non-stick skillet, heat 1 teaspoon of olive oil and add the veggies – cook for about 5 minutes, or until fork tender. Add in the sliced steak, and cook for one minute. Add the stir fry noodles and the remaining stir fry sauce, and cook for an additional minute, tossing to coat the noodles.
Serve with a sprinkle of sesame seeds and enjoy!
If you love beef as much as I do, you’ll need to check out The Chopping Block's hands-on Beef on the Grill grilling class on April 14 in our Lincoln Square location. There are just 3 spots left!
If you’d like to make it taste like spring even if the weather isn’t cooperating, check out these classes at The Merchandise Mart: Date Night: Spring Dinner Party on April 28 and Wine and Dine: Spring Menu on April 12.
What’s your favorite vegetable? Mine is zucchini, which is a shock that I didn’t have any in my fridge when I made this dish!
Let me know if you make this – be sure to leave a comment too if you have any questions.
*If you can’t find the fully cooked noodles – you can use leftover spaghetti, or cook up lo mein noodles the night before you want to make this dish for a super quick weeknight dinner.
