BEEF & MUNG BEAN NOODLE STIR-FRY

Today, I’m excited to share one of my all-time favorite recipes for Stir-Fried Mung Bean Noodles with Beef and Vegetables. This dish is not only a feast for the senses but also a fantastic gluten-free, low-carb option, thanks to the mung bean noodles made from wholesome beans. I used to prepare this for my meal prep customers who were steering clear of wheat and flour, and it was always a hit! The best part? It tastes so delicious that you won’t even miss traditional noodles. Packed with vibrant vegetables and savory beef, this stir-fry is a satisfying meal that’s perfect for any day of the week. Let’s dive in.

Ingredient Details:

1. Mung Bean Noodles (180g):

• Base of the dish, gluten-free, and quick to cook.

1. Minced Beef (1 lb):

• Main protein source; 80/20 fat content is ideal for flavor.

1. Broccoli Florets (3-4 cups):

• Adds color, nutrition, and crunch; cook until bright green.

1. Carrot (1 small, julienned):

• Adds sweetness and color; rich in vitamin A.

1. Bell Peppers (2 medium, julienned):

• Adds sweetness and vibrant color; high in vitamin C.

1. Onion (1 large, sliced):

• Enhances flavor; yellow onions are commonly used.

1. Garlic (4 cloves, minced):

• Adds aromatic flavor; known for health benefits.

1. Ginger (2 tbsp, grated):

• Adds warmth and spiciness; complements other flavors.

1. Olive Oil (2 tbsp):

• Cooking fat that adds flavor; use extra virgin for best results.

1. Sesame Oil (2 tbsp):
   • Adds nutty flavor; add towards the end of cooking.
2. Dark Soy Sauce (2 tbsp):
   • Adds umami flavor and color; thicker and sweeter than regular soy sauce.
3. Oyster Sauce (1 tbsp):
   • Provides rich, savory flavor.
4. Water (1½ cups):
   • Used to dissolve cornstarch and create sauce.
5. Cornstarch (3 tsp):
   • Thickens the sauce; mix with water before adding.
6. Black Pepper (1 tsp):
   • Adds mild heat; freshly ground is best.
7. Dried Chili (½, chopped):
   • Adds spiciness; adjust based on heat preference.
8. Salt (to taste):
   • Enhances flavors; use kosher or sea salt.
9. Sesame Seeds and Chives (for garnish):
   • Adds visual appeal and crunch; sesame seeds are nutty, chives are fresh.

Ingredient Alternatives:

1. Mung Bean Noodles:

• Alternative: Rice noodles, glass noodles, or whole wheat spaghetti (note that cooking times may vary).

1. Minced Beef:

• Alternative: Ground turkey, chicken, pork, or plant-based ground meat (like Beyond Meat or tempeh).

1. Broccoli Florets:

• Alternative: Snap peas, green beans, bok choy, or cauliflower florets.

1. Carrot:

• Alternative: Zucchini (julienned), bell pepper, or shredded cabbage.

1. Bell Peppers:

• Alternative: Any color of bell pepper, or use sliced snow peas or asparagus.

1. Onion:

• Alternative: Shallots, green onions (scallions), or leeks.

1. Garlic:

• Alternative: Garlic powder (1/8 tsp per clove) or shallots for a milder flavor.

1. Ginger:

• Alternative: Ground ginger (1 tsp) or galangal (fresh or powdered).

1. Olive Oil:

• Alternative: Vegetable oil, canola oil, or avocado oil.

1. Sesame Oil:
   • Alternative: Peanut oil or omit it for a lighter flavor.
2. Dark Soy Sauce:
   • Alternative: Regular soy sauce or tamari (gluten-free option).
3. Oyster Sauce:
   • Alternative: Hoisin sauce or a mixture of soy sauce and a bit of sugar for sweetness.
4. Water:
   • Alternative: Low-sodium chicken or vegetable broth for added flavor.
5. Cornstarch:
   • Alternative: Arrowroot powder or potato starch for thickening.
6. Black Pepper:
   • Alternative: White pepper for a different flavor profile.
7. Dried Chili:
   • Alternative: Fresh chili peppers, red pepper flakes, or sriracha for heat.
8. Salt:
   • Alternative: Low-sodium soy sauce or coconut aminos for a soy-free option.
9. Sesame Seeds and Chives:
   • Alternative: Poppy seeds or sliced green onions for garnish.

BEEF & MUNG BEAN NOODLE STIR-FRY

This vibrant Stir-Fried Mung Bean Noodles with Beef and Vegetables is a delightful medley of colors and textures. The dish features tender, gluten-free mung bean noodles enveloped in a savory sauce, complemented by the rich umami of minced beef. Fresh broccoli florets, sweet bell peppers, and crisp carrots add a satisfying crunch and a burst of color, making each bite visually appealing. Aromatic garlic and ginger infuse the stir-fry with warmth and depth, while a hint of dried chili provides a subtle kick. Garnished with toasted sesame seeds and fresh chives, this dish is not only delicious but also a feast for the eyes, combining savory, slightly sweet, and mildly spicy flavors in every mouthful.

Cooking Method: Ingredient Swap Recipes, One and Done Recipes Courses: Main Course, Sides and Salads Recipe Keys: Dairy Free Egg Free Gluten Free

Print Recipe

Pin Recipe

0 Add to Favorites

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Servings: 4

Ingredients

Servings

• 1 - packet mung bean noodles (vermicelli)

• 1 - lb minced beef

• 3 3-4 - cups broccoli florets

• 1 - small carrot, thinly julienned

• 2 - medium-sized bell peppers, julienned

• 1 - large onion, sliced

• 4 - cloves garlic, minced

• 2 - tbsp ginger, grated

• 2 - tbsp olive oil

• 2 - tbsp sesame oil

• 2 - tbsp dark soy sauce

• 1 - tbsp oyster sauce

• 1 ½ - cups water

• 3 - tsp cornstarch

• 1 - tsp black pepper

• - ½ dried chili, chopped (adjust based on heat preferences)

• - Salt to taste

• - Sesame seeds and chives for garnish

Instructions

1. Bring a medium-sized saucepan of water to a boil. Once boiling, turn off the heat and place the mung bean noodles into the hot water. Set aside to hydrate.
2. In a large saucepan or wok, add olive oil, then toss in the minced beef along with salt and black pepper. Cook on medium-high heat for 7-10 minutes until the beef is completely browned.
3. Remove from the wok and add sesame oil. Toss in the garlic, ginger, and dried chili, sautéing for 1 minute until fragrant. Then add the peppers, carrot, onion, and broccoli, sautéing for 7-8 minutes until the broccoli is bright green.
4. Drain the noodles and let them sit.
5. Lower the heat and add the minced beef back to the wok along with the oyster sauce and soy sauce. Stir the cornstarch into the water until smooth, then pour it into the vegetable mixture. Mix well to fully incorporate all ingredients and prevent lumps in the sauce.
7. Allow the stir-fry to sit for 1-2 minutes on low heat to let the sauce thicken before adding the noodles and tossing everything well.
8. Remove from heat and top with sesame seeds and chives for garnish. Serve hot.

Note

1. Noodle Cooking:

• Make sure to check the package instructions for the mung bean noodles as soaking times can vary by brand. They should be tender but not mushy.

1. Beef Selection:

• Use ground beef with a moderate fat content (e.g., 80/20) for better flavor and texture. You can also substitute with ground turkey, chicken, or a plant-based alternative.

1. Vegetable Variations:

• Feel free to mix in or substitute other vegetables based on your preference, such as snap peas, carrots, or mushrooms. Just keep in mind the cooking times to ensure everything remains crisp.

1. Flavor Adjustments:

• Adjust the amount of dried chili according to your heat preference. You can also add fresh chili for a different flavor profile.
• If you prefer a sweeter taste, consider adding a splash of hoisin sauce or a pinch of sugar.

1. Thickening the Sauce:

• Ensure that the cornstarch is fully dissolved in the water before adding it to the stir-fry to prevent lumps. Stir continuously as the sauce thickens.

1. Serving Suggestions:

• This dish pairs well with a side of steamed rice or a light salad for a balanced meal.
• Garnish with toasted sesame seeds and chopped chives or green onions for added flavor and presentation.

1. Storage:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water to prevent drying out.

1. Meal Prep:

• You can prepare the vegetables and marinate the beef ahead of time to save on cooking time during the week.

Keywords: mung bean noodles, noodle stirfry, beef stir fry, beef noodles, glass noodles, gluten free noodles