Ground Beef Noodle Stir Fry

• Meat

  • 1 lb Ground beef

• Produce

  • 12 oz Broccoli florets
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 1 Green bell pepper
  • 1 Green onion
  • 1 Onion
  • 1 Red bell pepper

• Condiments

  • 1/4 cup Soy sauce, reduced sodium
  • 1 tsp Sriracha

• Pasta & Grains

  • 2 (7-ounce refrigerated udon noodles, refrigerated

• Baking & Spices

  • 2 tbsp Brown sugar, packed

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

Found on damndelicious.net

Description

Ingredients

• 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 12 ounces broccoli florets
• 1 green onion, thinly sliced
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• teaspoon Sriracha, optional

Directions

• In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately, garnished with green onion, if desired.