Beef noodle stir-fry is one of my favorite comfort foods. It is loaded with thinly sliced beef, peppers, mushrooms, onions and udon noodles.
Once Ryan and I got married we stopped celebrating our dating anniversary. I mean we have a wedding anniversary now so the dating one isn’t really needed right? Every so often though, January 17th comes around and I remember that it is our dating anniversary. Tomorrow Ryan and I have been together for…wait for it…EIGHTEEN YEARS.
Gosh just saying that makes me feel old. We’ve been together for more than half of my life and I still remember our first date like it was yesterday. We went to a Mongolian BBQ restaurant. One of those restaurants where you pick your meat, veggies and sauces and then they cook it on a grill right in front of you.
To this day it is still one of my favorite meals and this beef and noodle stir-fry is how I made mine that night and whenever we go. It is also how I like to make it at home whenever I get the craving. It’s loaded with thinly sliced beef, green peppers, onions, mushrooms and tons of garlic.
The key to getting this beef noodle stir-fry perfected is the slicing of the meat. It needs to be razor thin. To do that, I freeze the meat for a couple of hours and then use a very sharp knife to slice it as thin as I can get it. That way the meat cooks in a flash and the whole dish can be cooked in about 10 minutes.
And don’t forget the toppings. Ryan and the boys like to add a bit of hoisin sauce. I personally love a squeeze of sriracha and a sprinkle of sesame seeds.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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