Super easy to make Easy Beef Stir fry with Rice Noodles is ready in just 30 minutes!
In medium bowl, whisk together the orange juice, soy sauce, honey, hoisin sauce, rice wine, ginger, chili garlic sauce, fish sauce and sesame oil. Set aside.
Bring a pot of salted water to a boil. Turn off the heat and add the rice noodles to the pot. Cook for 8-10 minutes. Drain and set aside.
Slice the steak into 1/4 inch wide strips by cutting across the grain. Season with salt and pepper. Set aside.
Place a high sided skillet or wok over medium heat. Add the olive oil and garlic. Cook the garlic for 1 minute or until fragrant. Remove the garlic from the pan and reserve.
Add the steak to the pan and cook for 2-3 minutes or until brown on all sides. Transfer the steak to a plate and keep warm.
Add the onion to the pan, cook for 2 minutes. Stir in the broccoli and bell pepper, cook for an additional 1-2 minutes,
Add the mushrooms to the pan and cook for 1-2 minutes or until tender. Stir in the carrots and snow peas cooking for an additional minute.
Add the noodles and beef to the vegetables. Stir to combine.
Pour the sauce over the beef stir fry and toss to combine. Cook for an additional 2-3 minutes tossing a few times to allow the sauce to thicken and caramelize.
To serve, top the stir fry with sliced green onions and toasted sesame seeds, if desired.
Stir fry sauce can be made up to 48 hours in advance and stored in an airtight container in the refrigerator.