For the Veggies:
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup carrots, julienned
2 cups cabbage, shredded (or coleslaw mix)
1 red bell pepper, thinly sliced
3 green onions, chopped (for garnish)
For the Sauce:
⅓ cup low-sodium soy sauce
2 tbsp oyster sauce (optional but recommended)
1 tbsp hoisin sauce (or extra soy sauce)
2 tsp toasted sesame oil
1 tbsp brown sugar or honey
¼ cup beef broth or water
½ tsp black pepper
1 tsp cornstarch (to thicken)
💡 Pro Tip: Use low-sodium soy sauce—regular can make the dish too salty.
Step-by-Step Instructions
1. Cook the Noodles
Boil noodles in salted water until al dente.
Drain, rinse with cold water (stops cooking + prevents sticking), and set aside.
2. Brown the Beef
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add ground beef; cook 5–6 minutes until browned.
Drain excess fat; transfer to a plate.
3. Sauté the Veggies
In the same skillet, add remaining oil.
Stir-fry onion, garlic, carrots, cabbage, and bell pepper 4–5 minutes until crisp-tender.
4. Make the Sauce
Whisk all sauce ingredients in a bowl until smooth (cornstarch dissolves).
5. Combine & Toss
Return beef to skillet.
Add noodles + sauce.
Toss everything together 2–3 minutes until coated and glossy.
6. Serve Hot
Top with chopped green onions.
Optional: Sprinkle with sesame seeds or chili oil.
✨ Make it spicy: Add ½ tsp red pepper flakes or sriracha to the sauce.
Serving Suggestions
