Orange Ginger “Beef” Stir Fry Noodles
by Jasmine Briones
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 2
Ingredients
Orange Ginger “Beef” Stir Fry Noodles
-
1
package vegan beef tips
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3/4
ounces dried noodles of choice
-
1
tablespoon cooking oil
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3
cloves garlic, finely minced
-
2
tablespoons green onions, sliced
-
1
tablespoon freshly grated ginger
-
1/2
cup shredded red cabbage
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1
small carrot, thinly sliced (about 1/2 cup)
-
1
medium red pepper, thinly sliced (about 1 cup)
-
1/2
cup broccoli
Stir Fry Sauce
-
1/3
cup tamari (or soy sauce if not gluten-free)
-
1/4
cup vegan beef broth (or vegetable broth)
-
1/3
cup Sunkist® orange juice
-
1
tablespoon toasted sesame oil
-
1
tablespoon rice vinegar
-
1
tablespoon cornstarch
-
1
teaspoon sugar
-
1
teaspoon sriracha or hot sauce of choice (optional)
Directions
Orange Ginger “Beef” Stir Fry Noodles
- Prepare the noodles according to the package directions.
- Once the noodles are cooked, drain them, rinse under cold water, add them back into the cooking pot and toss them with about 1 teaspoon of sesame oil to prevent sticking.
- Set a large wok over medium heat. Add in the cooking oil along with the vegan beef tips and sauté for a few minutes until thawed and golden brown.
- Transfer to a bowl and set aside.
- Add the garlic, green onions and ginger into the wok and sauté, stirring often, for 3 minutes or until fragrant.
- Add in the cabbage, carrots, bell pepper and broccoli. Cook for an additional 4 minutes.
- Once the vegetables have cooked, add in the stir fry sauce (recipe below), noodles, and cooked vegan beef.
- Mix until everything is well combined. Allow everything to cook for 3-4 minutes more, stirring often, or until the sauce thickens.
- Remove the wok from heat and top with cilantro, sesame seeds and Sunkist® orange zest.
Stir Fry Sauce
- In a small bowl, whisk together all of the ingredients for the stir fry sauce until uniform. Set aside.
