Steak and Zucchini Rice Noodle Stir-Fry
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $29.00
- Nutrition
- 560 cal · 42g protein
- skillet
- high-protein
🍳 2 pans · Picky-eater safe bet: plain rice
Steak and Zucchini Rice Noodle Stir-Fry is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $29 in groceries. You'll need 2 pans, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Soy · Fish · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Carbon-steel wokDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb New York strip steak
- 10 oz flat rice noodles
- 2 count zucchini
- 2 count red bell peppers
- 1 bunch green onions
- 2 tbsp fresh ginger
- 2 cloves garlic
- 1/4 cup low-sodium tamari
- 2 tsp fish sauce
- 1 tbsp cornstarch
- 2 tbsp toasted sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Bring a large pot of water to a boil. Slice the steak thinly against the grain and toss with 1/2 tablespoon cornstarch, salt, and pepper. Slice the zucchini into half-moons, the peppers into strips, and the green onions into 1-inch pieces. Mince the ginger and garlic.
- Cook the dry rice noodles in the boiling water 4 to 6 minutes until just tender. Drain and rinse under cool water.
- Stir together the tamari, fish sauce, remaining 1/2 tablespoon cornstarch, and 2 tablespoons water for the sauce.
- Heat 1 tablespoon sesame oil in a large skillet or wok over high. Add half the steak in a single layer and sear 1 to 2 minutes per side until browned and 145°F inside; move to a plate to rest and repeat with the rest.
- Add the remaining 1 tablespoon sesame oil, zucchini, and peppers to the pan. Stir-fry 3 to 4 minutes until tender-crisp, then add the ginger, garlic, and green onions for 30 seconds.
- Return the steak and add the noodles and sauce. Toss 1 to 2 minutes until the sauce thickens and clings to everything. Serve right away.
- Picky eater tip: serve plain noodles and a few steak strips with the sauce on the side.
- Make ahead: slice the steak and vegetables and mix the sauce up to a day ahead; store separately in the fridge and cook the noodles just before serving.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 49 g
- Fiber
- 4 g
- Sugar
- 4 g
- Fat
- 21 g
- Saturated fat
- 8 g
- Sodium
- 1,090 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop