SPICY BEEF NOODLE STIR FRY IN 20 MINUTES 🤤

Ingredients

• 1 lb Ground Beef (80% lean, trimmed of excess fat)
• 1 medium Onion (peeled and finely chopped)
• 2 Tbsp Chili Oil (adjust heat level to taste)
• 2 Tbsp Soy Sauce (regular or low‑sodium)
• 1 Tbsp Vegetarian Oyster Sauce (plant‑based alternative to traditional oyster sauce)
• 1 tsp Granulated Sugar (balances the salty flavors)
• 200 g Sun‑Dried Cucumber Noodles (re‑hydrate in warm water 5‑7 minutes, then drain)
• 1 Tbsp Vegetable Oil (for initial sauté; neutral flavor)

Instructions

1. Prepare Ingredients

   Finely chop the onion. Measure chili oil, soy sauce, vegetarian oyster sauce, and sugar. Place the sun‑dried cucumber noodles in a medium bowl and cover with warm water; let soak 5‑7 minutes, then drain.

   Time: PT5M

2. Brown the Ground Beef

   Heat the wok over medium‑high heat, add 1 Tbsp vegetable oil, then add the ground beef. Break it up with the spatula and sauté 5‑6 minutes until fully browned and any liquid has evaporated.

   Time: PT6M

   Temperature: Medium‑high

3. Sauté the Onion

   Push the browned beef to the side of the wok, add the chopped onion, and stir‑fry 2‑3 minutes until the onion becomes translucent and fragrant.

   Time: PT3M

   Temperature: Medium‑high

4. Add Seasonings

   Stir in the chili oil, soy sauce, vegetarian oyster sauce, and sugar. Cook, stirring constantly, for about 1 minute so the flavors meld.

   Time: PT1M

   Temperature: Medium‑high

5. Stir‑Fry the Noodles

   Add the drained cucumber noodles to the wok. Toss quickly over high heat for 2‑3 minutes, allowing the noodles to absorb the sauce and become slightly caramelized.

   Time: PT3M

   Temperature: High

6. Finish and Serve

   Give the dish a final quick toss, taste for seasoning, then transfer to a serving plate. Garnish with sliced green onions or toasted sesame seeds if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g