Whisk together all ingredients for the sauce, set aside.
In a very large high sided pan** or wok, heat 1 tablespoon of oil over medium high heat***. When hot, add the beef and stir fry for 2-3 minutes, until cooked through (don't overcook, as we will be returning it to the pan later). Remove from pan and drain off any excess liquid, wipe or rinse pan if needed.
Return pan to heat and allow any excess moisture to evaporate. Add remaining tablespoon of oil to pan. When hot, add onion and cook for 2 minutes, stirring as needed.
Add bell pepper and cook for another 2 minutes. Add carrots and broccoli, cook for another 2 minutes.
When vegetables are crisp tender and broccoli is bright green, add the sauce and noodles. stirring to mix and coat everything in the sauce.
Cook for 1-2 minutes, until sauce has thickened and noodles have slightly softened.
Garnish with sesame seeds and green onion if desired and serve
*Most dried rice noodle will need to be soaked in water for about 20 minutes before adding to a stir fry. If you are using fresh rice noodles you won't need to soak them. ** I used a 3 quart, high sided pan and it was very full - a larger pan would be even better, or a wok if you have one. ***Stir fries work best in a very hot pan, however please remember that all equipment is different. Use your best judgment and adjust the heat as needed.***Make ahead*** To save time, you can slice the vegetables and meat ahead of time, and store in the fridge. You can also soak the rice noodles according to package instructions, drain, and store in the fridge the day before cooking.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com