This Easy Ground Beef & Noodles Stir Fry is the perfect 20 minute weeknight meal! It’s quick, it’s tasty and it’s a good way to use up leftover veggies and meats and customize it to your personal taste.
2cupsbroccoli floretscut into small, bite sized pieces
1cupsugar snap peas or snow peas
8ouncesangel hair pastabroken in half and cooked to package instructions
2tablespoonssesame seeds for garnishoptional
Sliced green onions for garnishoptional
Srirachafor heat (if desired)
Whisk together 1 tablespoon olive oil, soy sauce, brown sugar, rice wine vinegar, garlic, and ginger and set aside.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add onion and cook for a minute or two until they start to turn translucent. Add ground beef. Season with salt and pepper and cook, breaking up the beef into small pieces as you go, until meat is fully cooked and no longer pink; about 6-8 minutes. Drain grease from the pan. (I use paper towels for this step to just soak up the grease. It's ok to leave some behind for flavor).
Stir in the carrots, snap peas and broccoli and cook until soft, about 2-3 minutes.
Stir in the noodles and sauce mixture and toss to coat and heat through; about 2-3 minutes.
Serve immediately, garnished with sliced green onions and toasted sesame seeds, if desired.