Ginger Basil Beef Stir-Fry with Brown Rice Vermicelli

Packed with bold flavors, this 30-minute stir-fry is sure to become a regular in your household. Make sure you opt for gluten-free tamari.
Ginger Basil Beef Stir Fry with Brown Rice Vermicelli

Ginger Basil Beef Stir Fry with Brown Rice Vermicelli

  • Duration
  • Prep Time
  • 4Servings


  • 6 oz brown rice vermicelli noodles
  • Zest of half a lime, plus 3 tbsp fresh lime juice
  • 1/4 cup fresh orange juice
  • 3 tsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp reduced-sodium tamari
  • 2 tbsp raw honey
  • Olive oil cooking spray
  • 1 lb beef sirloin, trimmed and thinly sliced
  • 2 cups matchstick-cut carrots
  • 12 oz grape tomatoes, halved
  • 2 tbsp peeled and chopped fresh ginger
  • 6 scallions, dark and light green parts, cut into 2-inch pieces
  • 1/2 cup packed fresh basil leaves, chopped


  1. Fill a large saucepan about two-thirds full with water and bring to a boil. To saucepan, add noodles and boil until al dente, 2 minutes. Drain noodles in a fine mesh sieve and rinse with cold water; set aside to drain.
  2. Meanwhile, in a small bowl, whisk together lime zest and juice, orange juice, oil, vinegar, tamari and honey; set aside.
  3. Mist a large skillet with cooking spray and heat on medium high. Add half of beef and cook, stirring occasionally, until browned, about 2 minutes. Transfer to a large bowl and repeat with remaining half of beef; transfer to bowl. Mist skillet again with cooking spray, still on medium high. To skillet, add carrots and cook, stirring frequently, 1 minute. Add tomatoes and ginger and cook until tomatoes are soft but not completely broken down, about 2 minutes. Add vinegar mixture; when it starts to simmer, return beef to skillet. Stir constantly until heated through, about 30 seconds.
  4. Return noodles to saucepan. Add vegetable-beef mixture and heat on medium-low. Toss with tongs until combined. Add scallions and basil and toss until combined and heated through, about 1 minute.

Nutrition Information

  • Serving Size: 1 1/4 cups stir-fry
  • Calories: 444
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 78 mg
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 33 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 477 mg
  • Sugar Content: 17 g
  • Polyunsaturated Fat Content: 2 g