Beef Hokkien Mee Stir Fry
When making this recipe, I use a little help from a friend. Like a friend in the form of a store bought sauce. Give yourself some grace. Don’t stress about making everything from scratch. We all could use some help in the kitchen.
When I found this sauce, (which by the way, I really like this brand for other sauces too) I new by making my verision of Hokkien Mee noodle stir fry it would be a crowd pleaser. Just love a good stir fry with all the textures, colors and depth of
By adding in fresh flavors like ginger, garlic, sesame oil and fresh scallions and basil this store bougth sauce brightens up and doesn’t taste like anything by homemade.
Here is your ingredients list.
- Sesame Oil
- Beef Stir Fry Meat or thinly sliced hanger or flat iron steak
- Black pepper and sea salt
- Shallots
- Zucchini
- Snap Peas
- Carrots
- Garlic
- Ginger
- Beef Bone Broth
- Gluten Free Hoisin Sauce
- Basil
- Scallions
- Gluten Free Noodles
- Sriracha or other hot sauce (optional)
My favorite kitchen tools I used in this recipe
Make it your way.
Stir Fry recipes are an excellent way to really make it your own. Add in more veggies or swap some out for ones you love. Here are some other veggies I like to add.
- Broccoli
- Broccolini
- Baby Bok Choy
- Red Bell Pepper
- Cauliflower
More stir fry recipes to try.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Beef Hokkien Mee Stir Fry
- Total Time: 23 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
Yum. Simple and delicious steak stir fry.
Ingredients
- 1 tablespoon sesame oil
- 1.5 lbs. beef stir fry meat or thinly sliced hanger or flat iron steak
- 1 teaspoon each black pepper and sea salt
- 2 medium shallots, thinly sliced
- 2 zucchini, quartered or halved and sliced (about 1/4 inch thick)
- 1 heaping cup snap peas (trimmed if needed)
- 1/2 cup carrots, sliced
- 3–4 garlic cloves, minced
- 1 inch piece fresh ginger, minced
- 1 cup beef bone broth
- 3.4 cup gluten free hoisin sauce
- 2 packs of gluten free noodles
- 1/3 cup chopped fresh basil
- 3 scallions, thinly sliced
- 1 teaspoon or more sriracha or other hot sauce (optional)
Instructions
- Using a wok or large skillet, heat it up over high heat. When the pan is smoking hot, add in the sesame oil and swirl to coat the pan.
- Pepper and salt the sliced steak pieces. Add the meat into the heated wok, giving some space between the piece and insuring 1 layer so the pieces all cook evenly and brown. After 3 minutes, using tongs, toss the steak pieces around the pan to cook the other side for an additional 3 minutes or when the sides are browned nicely. Turn the heat off and remove the steak pieces from the wok and set aside on a plate or bowl.
- Return the wok to the heat (turn down to medium). Add in the shallots, zucchini, snap peas and carrots. Toss to combine and let sit for 30 second increments and then toss again. Repeat this for 2-3 minutes or until the zucchini is browned.
- Add in the garlic and ginger. Toss to coat and cook for 30 second to 1 minute. Pour in the beef bone broth and hoisin sauce. Toss to coat everything and turn the heat to low. Cook for 2 minutes.
- Move the veggies to one side of the wok or skillet. Add in the gluten free noodles and let them sit in the liquid for 2-3 minutes, then flip them over. Try not to flip or toss them too much or they will break apart into small pieces. When the noodles begin to seperate, toss gently with all the ingredients.
- Turn the heat off. Add in the cooked steak, basil, scallions and hot sauce. Toss to combine and serve at once.
Notes
For the carrots, I like buying the pre sliced carrots in a bag. I then, slice them thinly.
- Prep Time: 8
- Cook Time: 15
- Category: beef
- Method: stove-top
- Cuisine: dinner
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