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Submitted by Molly Hagler
Every meal I make, I try to make sure there is a protein, carb and veggie, and I love when the whole meal can fit into one bowl. I made this recipe up when my mother-in-law was in town and I needed something gluten free. Make sure that if you do want to keep it gluten free, use gluten free soy sauce.
1 16-oz bag of rice noodles
2 tbsp oil
1.5 lbs of stew meat, sliced very thin against the grain
2 tbsp corn starch
1 small onion, diced
1 8-oz box of button mushrooms, diced
1 lb broccoli, separated into small florets
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1 tsp ginger, minced
4 cloves garlic minced
2 tbsp sesame oil
1/8 tsp red pepper flakes
Place the rice noodles in a bowl of hot water and let sit for 30 minutes.
Meanwhile, place the 2 tbsp of corn starch in a plastic bag. Place the meat in the bag and shake until well coated.
Heat wok on medium high heat, add 2 tbsp oil. When hot, add onion and cook until starting to brown. Add the meat to the wok and brown each side (about 4-5 minutes each side). Add the mushrooms and broccoli and cook for 7-10 minutes.
Mix together the soy sauce, brown sugar, ginger, sesame oil, garlic, and red pepper flakes. Add to the wok and bring to a boil. Then add the rice noodles and let cook on the heat for 2 minutes, stirring frequently. Turn off the stove and let sit for another 2 minutes. Serve hot in a bowl with either chopsticks or utensil of choice.
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✅️yummy ✅️easy ✅️fast definitely a repeat dinner in our house. thank you!