Beef Ramen Noodle Stir Fry

Ingredients

8 óunces baby bók chóy róughly chópped, white and green parts separated
4 óunces Shiitaki mushróóms sliced
1 red bell pepper thinly sliced
1 large ónión thinly sliced
3 carróts shredded
Sesame seeds fór garnish, óptiónal
sliced green ónión fór garnish, óptiónal

article adapted from : damndelicious.net

Fór Sauce

2 tablespóóns brówn sugar
1 tablespóón fish sauce
½ cup lów sódium sóy sauce use tamari fór gluten free
4-6 clóves garlic finely minced
1 tablespóón sesame óil
1 tablespóón córnstarch
2-3 teaspóóns chili garlic sauce
1 tablespóón fresh ginger grated
1 tablespóón rice vinegar

Instructións

Whisk tógether all ingredients fór the sauce, set aside.
In a large skillet ór wók, heat 1 tablespóón óf óil óver medium high heat. When hót, add the beef and cóók fór 2-3 minutes per side, until cóóked thróugh. This may need tó be dóne in twó batches tó avóid crówding the pan. Remóve beef fróm pan and drain óff any excess liquid, wipe ór rinse pan if needed.
Return pan tó heat and allów any excess móisture tó evapórate. Add remaining tablespóón óf óil tó pan.
When hót, add ónión and cóók fór 2-3 minutes, stirring as needed, until ónión is starting tó sóften.
Add bell pepper, mushróóms and white parts óf bók chóy and cóók fór anóther 3-4 minutes.
Add carróts and green parts óf bók chóy, cóók fór anóther 2 minutes
When vegetables are crisp tender, add the beef and nóódles tó the pan. Póur in the sauce, stirring tó mix and cóat everything in the sauce.
Cóók fór 1-2 minutes, until sauce has thickened.
Remóve fróm heat. Garnish with sesame seeds and green ónión if desired and serve.

Recipe Nótes
I like tó under cóók the ramen nóódles by abóut a minute só that they dón't get mushy when added tó the stir fry. It helps tó add a dash óf óil tó the nóódles after they are drained só that they dón't stick tógether.

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