This beef and noodle stir fry is nothing short of extraordinary and will having you wanting seconds before you even finish your first helping! Using pantry staples and budget-friendly beef, plus loads of healthy vegetables, this is an Asian dish worth bookmarking for later!
If you’re thinking you can’t eat those really cheap ramen noodles that are like 29 cents a pack after college, boy are you wrong. Sure, if you use the flavoring packet, they are loaded with tons of sodium. But if you toss that packet and just use the noodles, well, those noodles, my friends, are the things that dreams are made of.
When you want wheat-based noodles with some bite, something quick to cook, textured (to hold on to all that sauce), and something that actually tastes good, these check all those boxes.
Plus, aren’t we all sick of the same old, same old spaghetti? I know I am. That’s not to say I don’t eat the ramen noodles WITH the flavor packet now and again (that stuff is addictive) but if you want to just eat the noodles, then by all means.
HOW DO YOU MAKE A BEEF AND NOODLE STIR FRY?
The best thing about stir-fries is you can literally just throw about anything you like in the pan or wok and cook it up with your favorite sauce. In college, there was a wok bar and I used to make myself stir fries almost every night for dinner. This way, I could watch what I ate (like, literally watch what my meal was going to be made of) and skip the never-ending line of people going back for the staple grilled cheese and fries.
When I make this beef stir fry, I first make the sauce, stirring together soy sauce, sesame oil, brown sugar, and the sriracha, then adding the garlic and ginger as well.
I drizzle a large skillet (or wok if you have one) with oil and saute the thinly sliced steak at a medium-high heat until it’s nice and browned. I add the veggies and cook them off for about 2-3 minutes, until they start to get tender.
From there, I add the sauce to the beef and veggies and give it a stir. In another bowl, I mix together cornstarch and water to make a slurry, then I pour that into the pan and mix it all around until the sauce starts to thicken. Finally, I add the cooked noodles and toss that around with tongs to make sure everything is nice and coated.
Once you’re happy with it, plate it and serve it right up! I also like to add some chopped scallions or a sprinkle of sesame seeds to the top of my dish for garnish, but it’s not necessary.
WHAT MEAT GOES GOOD IN A STIR FRY?
I typically use skirt or flank steak sliced thin when I make beef stir fries. Why? Well, they cook up quickly and taste delicious, plus they are generally easy to find in your grocer’s meat department.
You could also use sirloin, tri-tip, ribeye, top loin, or even a shoulder center. I guess what I’m saying is, you can pretty much use any beef you like, so long as it is a tender cut.
You can also use thinly sliced pork loin or chicken breasts in a stir fry as well. Or try tofu, beans, or extra veggies for a vegetarian dish.
WHAT VEGETABLES GO GOOD IN A STIR FRY?
I used snow peas, mushrooms, onions, and shredded carrots in this recipe, but there are so many veggies you can use in a stir fry. Some of my favorites, in no particular order, include:
- Bok choy
- Water chestnuts
- Bamboo shoots
- Bean sprouts
- Red or green cabbage
- Shiitake mushrooms
- Broccoli slaw
- Sugar snap peas
- Bell peppers
- Green onions
- Those adorable baby corn
- Hot peppers
- Green beans
HOW DO YOU SERVE A BEEF AND NOODLE STIR FRY?
I serve this as-is, right out of the pot, all mixed together. If you like, you could plate your noodles first, followed by the veggies and beef and sauce.
You could also add this dish (minus the ramen) over white or brown rice, cauliflower rice, or even zucchini or spaghetti squash noodles.
No matter how you slice it, dice it, or serve it, this Beef and Noodle Stir Fry is sure to be a hit at your house!
Quick and Easy Beef Noodle Stir Fry
- 1-1 ½ pounds stir fry steak - or thinly sliced flank or skirt steak
- ⅓ cup reduced sodium soy sauce - for regular soy sauce use 1/4 cup
- 2 tablespoons corn starch - divided
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon black pepper
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- ¼ cup julienned carrots
- ½ cup sliced mushrooms
- 1 cup snow peas
- ¼ cup beef broth
- 1 package ramen noodles (any flavor) boiled until tender, drained, and flavor packet discarded
- chopped green onions and sesame seeds - for garnish, optional
- Place steak in a large resealable bag. Whisk together soy sauce, 1 tablespoon corn starch, brown sugar, garlic, ginger, red pepper flakes, black pepper, and sesame oil. Add sauce to the bag, press out any excess air, and seal. Chill for 10 minutes.
- Drizzle a large pan or skillet over medium heat with the vegetable oil. Use tongs or a fork to transfer beef strips to the pan (do not discard marinade in the bag!). Add carrots, snow peas, and mushrooms to the pan. Saute for 4-6 minutes until browned.
- Add marinade from the bag to the pan. Bring to a boil. Whisk remaining tablespoon of corn starch into the beef broth and stir into the pan until sauce thickens. Reduce to a low simmer.
- Stir in cooked noodles, garnish with sesame seeds and green onions if desired and serve.