Spicy Beef Stir Fry with Serranos, Carrots and Chickpeas - Recipe
Make this quick and easy noodle bowl recipe with sliced smoked brisket and egg noodles, served with chickpeas and carrots, all tossed in a garlicky sriracha-soy sauce.
Servings: 2
Calories: 645kcal
Ingredients
- ½ cup chicken stock
- ¼ cup red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 teaspoon sugar
- 1 tablespoon chili paste
- 1 teaspoon garlic powder
- 2 tablespoons chili oil
- 2 carrots peeled and chopped
- 2 serrano peppers chopped
- 8 ounces chickpeas
- 8 ounces lightly smoked brisket chopped
- 1 cup prepared egg noodles
- Juice from half a lime + wedges for serving
- Chopped parsley for serving
Instructions
- Whisk the first 7 ingredients together in a small bowl and set aside until ready to use.
- Heat a wok or large pan to medium heat and add chili oil. Heat through, then add carrots. Cook about 7-8 minutes to soften.
- Add serranos and chickpeas. Cook about 5 minutes, stirring.
- Add brisket and your sauce mixture. Stir and cook a couple minutes to heat through.
- Remove from heat and stir in egg noodles.
- Serve into 2 bowls, then squeeze a bit of lime juice over the top. Garnish with lime wedges and parsley.
- Enjoy!
Notes
Heat Factor: Medium. Bust out the chili oil and spicy chili flakes to heat things up.
Nutrition
Calories: 645kcal | Carbohydrates: 59g | Protein: 40g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 1412mg | Potassium: 1112mg | Fiber: 11g | Sugar: 13g | Vitamin A: 10280IU | Vitamin C: 13.9mg | Calcium: 88mg | Iron: 6.7mg