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Sweet & Spicy Beef Stir Fry with Noodles

Servings 3


  • Beef Strip Steak 12-16 ounces
  • 8 oz snow peas strings removed
  • 2 medium carrots
  • 3 shallots thinly sliced
  • 4 tsp olive oil divided
  • Kosher salt and black pepper
  • 1/4 cup red pepper jelly
  • 1 package lo mein noodles


  • Bring a 3 qt pot of water to a boil.
  • Trim beef of fat, then thinly slice. Season with salt and pepper then set aside.
    Heat 2 tsp vegetable oil over medium heat in a large non-stick pan until shimmering, then drop in beef in a single layer, quick browning on both sides. Don’t crowd the pan or the beef won’t brown well. You may need to cook in batches. Set aside on a plate and tent with aluminum foil to keep warm.
  • Add 2 more tsp of vegetable oil to the hot pan, then add the carrots, stirring often until they begin to soften, 3 to 4 minutes. Add the shallots and continue to cook until they begin to soften. Finally, add the snow peas, cooking until the vegetables are at the desired tenderness.
  • When you’re mid-way through cooking the vegetables, add the lo mein noodles to the boiling water and cook according to package directions.
  • Add the jelly to the hot pan of vegetables and stir gently until it incorporates. I generally let it bubble a bit to thicken up before adding the beef with the accumulated juices.
  • Serve the stir-fry over lo mein noodles.
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