I love a classic takeout recipe I can make my own with high quality ingredients and a few basic techniques. This simple, satisfying, and delicious dinner comes together quickly and makes for delicious leftovers - perfect for any night of the week!
1 12 ounce bag mung bean sprouts
½ cup sesame oil
If you’re using dried noodles, prepare them for stir fry use according to the package instructions (some call for boiling, some steep in warm water).
Bring a medium pot of water to a boil. Once boiling, season with salt and blanch the mung beans for 2 minutes. Transfer to the water bath to cool, then transfer to a bowl and season with ¼ cup of the sesame oil and salt to taste.
While beef is marinating, thinly slice the carrots, bok choy, and snap peas.
In a cast iron pan or wok over medium-high heat, add enough canola oil to coat the bottom of the pan. Once the oil is smoking, add the marinated beef and saute until nice and crusted, about 2-3 minutes. Transfer to a medium bowl.
Add the fresh rice noodles or re-hydrated rice noodles and toss until warmed through.
Serve, garnished with the scallion tops. Enjoy immediately or store, covered in your refrigerator, for up to three days.