Asian Beef and Noodles 2

A good deal of Asian noodles are made from rice and are gluten free, which is great for my family.  That aside, they are really perfect for stir fry and just to change things up a bit at the dinner table.  Getting the bok choy in this last Springdell share had me planning an Asian themed meal.  That also means I get to use sesame oil which I just love.  For Sunday night dinner I used about half of my kabob meat so I planned on using the rest sliced up for a stir fry.  

When I was teaching third grade our school put together a great little cookbook, everyone contributing a favorite recipe.  A really nice community building activity and you come out of it with recipes that have been tested and are people’s favorites.  Hmmmm, maybe something to think about from Springdell shareholders in the future?  Anyways, in this book there is a recipe for beef and snow pea stir fry.  I love that one and just altered it a bit for my dinner plans.  It came out great and you really can’t get dinner together much faster than this.

Start by slicing your kabob beef into bite sized pieces, keeping in mind that it will shrink a bit when cooked.  Put together the marinade:

4 Tablespoons soy sauce

1 Tablespoon corn starch

1 Tablespoon sherry or white wine

1 teaspoon of sugar

3 slices of peeled fresh ginger 

2 Tablespoons of sesame oil


Add your sliced beef and I like to give it 20-40 minutes to sit.


I peeled and sliced 2 carrots and 2 bunches of bok choy.  Notice from the picture that I separated the leafy part from the thicker stem parts, for cooking times.


 In a wok I put 2 Tablespoons of sesame oil with the carrots and the stem sections of the bok choy, letting that cook for 3-4 minutes.  Then add the beef and marinade, but only cook the beef for a very short time.  It’s cut into small pieces and will cook very quickly 1-2 minutes.  You don’t want overt cooked meat to ruin your dish.  Add the bok choy leafy greens and I also threw in a handful of spinach too.  Another 1-2 minutes and take it off the heat.  Toss the stir fry with fully cooked rice noodles or glass noodles for a delicious dinner.  Enjoy!




About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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