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Beef and Noodle Stir Fry recipe

Beef and Noodle Stir Fry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef stir fry

This dish is quick and easy to cook. Simple and exceedingly delicious.

27 people made this

IngredientsServes: 4

  • 1 onion, finely diced
  • 1 yellow pepper, diced
  • 100g mushrooms, sliced
  • 100g mange-tout peas
  • 100ml soy sauce
  • 2 tablespoons olive oil
  • 250g beef, cut into small strips
  • 250g fresh Chinese noodles
  • 250ml vegetable stock

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Heat oil in wok until hot.
  2. Add the onion and cook until tender.
  3. Add the beef and cook for 2 minutes.
  4. Add the mange-tout peas, peppers and mushrooms. Mix well.
  5. Add the stock and noodles and stir well.
  6. Add soy sauce and toss to coat.

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Stir Fried Beef with Egg Noodles

This beef and noodle stir fry is quick and easy to make and super delicious!


  • 500 g lean beef steak or stir fry beef (thinly sliced)
  • 2 tbsp soy sauce
  • 1 drizzle toasted sesame oil
  • 2 garlic cloves (peeled & crushed)
  • 3cm fresh ginger (peeled & grated)
  • salt & pepper (freshly ground)
  • 1 drizzle groundnut oil
  • 1 red pepper (de-seeded & sliced)
  • 3 spring onions (sliced)
  • 1 green chilli (finely sliced)
  • 150 g beansproats
  • 1 handful fresh coriander (finely chopped)
  • 300 g medium egg noodles For the sauce
  • 4 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice wine vinegar


  • Step 1 Bring a pan of salted water to the boil for the noodles.
  • Step 2 Place the beef into a bowl and toss with 2 tablespoons of soy sauce, garlic, ginger and a little sesame oil and a pinch each of salt and pepper, mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.
  • Step 3 Heat a wok or a large frying pan until hot then add a little groundnut oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned. Strain into a colander and catch the juices in a bowl underneath.
  • Step 4 Add a little more groundnut oil and sesame oil to the pan and stir-fry the pepper, chilli, and spring onions for 2-3 minutes. Add the bean sprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and transfer to the colander with the beef.
  • Step 5 For the sauce, pour 4 tablespoons of soy sauce, the oyster sauce, rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze.
  • Step 6 Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil and the remaining coriander. Divide equally among serving bowls.
  • Step 7 Return the beef and vegetables to the pan with the sauce to warm though. Spoon the beef, vegetables and sauce over the noodles and serve at once. Enjoy!


  • Instead of beef you can use chicken, prawns or pork
  • Instead of bean sprouts you can use mixed stir fry vegetables.

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  • 500g Coles No Added Hormones Australian Beef Stir Fry
  • 1 tbs salt-reduced soy sauce
  • 1/2 tsp bicarbonate of soda
  • 2 tsp finely grated ginger, divided
  • 1 3/4 tsp cornflour, divided
  • 2 tbs oyster sauce
  • 1 tbs brown sugar
  • 1 tsp sesame oil
  • 1/4 cup (60ml) salt-reduced soy sauce, extra
  • 200g dried wide rice noodles
  • 2 tbs vegetable oil, divided
  • 150g oyster mushrooms, halved if large
  • 250g green beans, trimmed, halved
  • 1 tbs finely chopped garlic

My family love stir-fry dishes. The secret to a great stir-fry is selecting the right protein𠅊nd in my opinion, beef is the answer. To round out this dish I added some of my favorite veggies, noodles, and sauce. It was delicious.

I think the main reason why I love the dish is that it&aposs so quick and easy: it can be made in under 30 minutes. This is one of my go-to recipes for those busy nights when I just need to get dinner on the table fast. Another great feature of this recipe is that the entire meal is cooked in one pan, which means there&aposs minimal clean-up to do after dinner&aposs done.

The dish is inspired by Asian flavors such as sweet soy sauce, black pepper sauce, and oyster sauce. I also added sliced red and green bell peppers to add some color and spice.

I found most of the ingredients at my local Asian market however, if you can&apost find the yellow noodles, you can substitute spaghetti or linguine.

Save the leftover beef stir-fry noodles in a container in the fridge. Enjoy the leftovers the next day for lunch!

Cook noodles in a large saucepan of boiling water, stirring occasionally to separate strands, for 2 minutes. Drain. Rinse under cold water. Drain well.

Toss beef with half the oil in a large bowl.

Heat an oiled, non-stick wok or large frying pan over a high heat. Add beef in three batches. Stir-fry for about 2 minutes, or until browned and cooked. Remove.

Heat remaining oil in wok over high heat. Add carrots. Stir-fry for 2 minutes. Add snow peas, corn and garlic. Stir-fry a further 1 to 2 minutes, or until vegetables are almost tender.

Combine sauces with 2 tablespoons water in a small jug.

Return beef to wok with sauce mixture. Gently toss over a high heat for about 1 minute, or until sauce is boiling. Add noodles. Stir for 1 to 2 minutes, or until combined and hot. Serve.

Five-Spice Beef and Noodle Stir Fry

This tasty stir-fry recipe combines lo mein noodles with flank steak, fresh ginger, garlic, scallions, hoisin and a touch of five-spice powder to make a quick, easy one-dish dinner.


  • 1 lb flank, skirt or flat-iron steak
  • 10 ounces lo mein noodles (substitute ramen or spaghetti)
  • 1 tablespoon brown sugar
  • 1/4 to 1/2 teaspoon five-spice powder (see notes)
  • 3 tablespoons soy sauce, divided
  • 1/4 cup hoisin sauce
  • 1/2 teaspoon sriracha (or more to taste)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, very finely chopped
  • 2 teaspoons fresh ginger, finely chopped
  • 4 scallions, thinly sliced
  • 1 small carrot, julienned
  • 2 to 3 tablespoons fresh cilantro, chopped (optional)
  • 1 tablespoon sesame seeds


  1. Bring a large pot of salted water to a boil for the noodles.
  2. Combine the brown sugar and 1/4 teaspoon of the five-spice powder in a medium-sized mixing bowl. Add the soy sauce and stir until the sugar dissolves. Taste and add a little more five-spice powder if desired.
  3. Cutting with the grain, slice the steak lengthwise into 2 to 2-1/2-inch strips, then cut each strip across the grain into thin (1/4-inch) slices.
  4. Transfer the steak to the bowl with the soy sauce mixture and toss to coat. Set aside for 15 minutes.
  5. While the steak marinates, cook, drain and rinse the noodles according to package directions. Set aside.
  6. In a separate bowl, combine the remaining tablespoon of soy sauce with the hoisin and sriracha. Taste and add more sriracha if desired.
  7. Heat the oil in a wok or large frying pan over high heat. Add the garlic and ginger, stir fry for 1 minute, then add the beef. Continue stir-frying until the beef is lightly browned, 1-1/2 to 2 minutes.
  8. Stir in the hoisin mixture, cook 1 minute longer, then add the noodles, scallions, carrot and cilantro. Toss with tongs to combine thoroughly.
  9. To serve, plate individual portions and sprinkle each with sesame seeds.


About Five-Spice Powder:

Commonly used in Chinese cuisine, five-spice powder is a richly-flavored blend of ground spices that typically includes cinnamon, cloves, star anise, fennel seed and white pepper.

Five-spice is a potent seasoning and just a little goes a long way which is why we recommend starting with just 1/4 teaspoon to season the beef.

The intensity of five-spice powder fades rather quickly with age - seemingly more so than other ground spices. Chances are if you have a fresh jar, you'll need less than if it's been on your spice shelf for a while.

Whether or not you add more than that initial 1/4 teaspoon depends on your personal taste. If you want, you can leave it out of this recipe altogether, and just add a tiny pinch of cinnamon in it's place.

Beef and Noodles Stir Fry

Published: Jun 29, 2020 · Modified: Mar 15, 2021 · by Khin · This post may contain affiliate links.

Juicy tender beef and noodles stir fry with mix vegetables and simple stir fry sauce. So quick & to easy to prepare in 30 mins. A great stir fry dish come down to the sauce. Well balanced combinaton of dark soy sauce, light soy sauce, oyster sauce, sugar and vinegar. It’s not too sweet on the savoury side. This sweet and savoury sauce with tender beef and egg noodle are heaven.

This beef and noodles stir fry recipe is one of the popular dish along with other noodle dishes like Beef chow fun , Hoisin beef noodle since, it is quick and easy to make.

Here is the key ingredient you will need for this recipe.

  • Noodles: You can use Egg noodle (Fresh or dried) known as chow mein noodle. I prefer to use fresh egg noodle that can be found at asian grocery store at refrigerated section. If fresh egg noodle is not easy accesible, you can use dried egg noodle or straight to wok pre-cooked packet.
  • Vegetables: I use ready made mix vegetables ,combination of Bell pepper, cabbage, bean sprouts and onions. Feel free to use any vegetable like pak choy, baby corn, broccoli and mushroom.
  • Protein: Beef steak is used in this recipe. Choosing the right cut of meat is very important otherwise you would end up with chewy, rubbery beef. Tenderloin, rib eye or good quality steak cut is ideal. It is not only quicker time to cook but also enhancing the flavour of the dish. If you don’t like red meat, substitute with chicken or seafood or Tofu.
  • Sauce: Sauce is the most important part of this recipe. Sweet and savory sauce make with a combination of oyster sauce, light soy sauce, dark soy sauce, sugar and vinegar.

How to make Stir Fried Steak noodles

Soak 120 g dry egg noodles in the hot water for 10-15 mins and drain the water out. Set aside. ( Please check your packet instructions. ) Or you can use fresh egg noodles 240 g.

Cut the beef steak into thin slices. (Suggest to use rump, sirloin or tenderloin for this quick stir fry recipe.)

Add the ingredients from the beef marinade list, mix well. Set aside and marinate for 10-15 mins.

Cut garlic and ginger into thin strips.

In a small bowl add all the stir fry sauce ingredients. Mix well and set aside.

Heat the pan into medium heat and add the garlic and stir for few seconds then add the ginger slices and stir for few seconds.

Add the marinated beef and stir fry for 1-2 mins till the beef change into nice colour.

Add the noodles and follow by the stir fry sauce mix. Stir well and cook for 1 min.

I’ve used mix of pepper, bean sprouts and cabbage stir fry vegetables mix for this recipe. You can add any of your favourite stir fry vegetables.

Add the mix vegetables and continue stir fry for 2-3 mins till all the ingredients and sauce combine well.
Then add a teaspoon of sesame oil.

Beef Noodle Stir Fry

This Beef Noodle Stir Fry is the easiest dinner recipe you'll make all week, and quite possibly the most delicious too! Since this beef stir fry recipe is completely customizable, it's a great recipe to use to get rid of leftovers. Do you have extra turkey and vegetables from Thanksgiving? Just throw them in the skillet with your noodles and other ingredients to take this stir fry recipe from a beef stir fry to a turkey stir fry. It's that easy! Because this stir fry recipe is so easily changeable, you'll never get sick of it and will want to have it at all times of the year!

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Stir fry is one of those comfort foods that feels like you ordered out, right? I love the combination of beef and noodles and beef and rice. My favorite is beef rice with steak and broccoli. Is this your favorite beef stir fry dinner, or do you have other stir fry dinners you like best?

Is there anyone at all on earth who does not love a stir fry? I think not! The beef was succulent and so wonderfully tasty and all the fabulous flavors from the brown sugar, pepper flakes, ginger, garlic and sesame oil combined to turn this into a memorable meal. We will definitely be having it again and again. Do give it a try because it really is good.

Stir-fry is a great dish. I love it because it is so easy and fast. My favorite time to make it is when the garden is going and I have so many veggies to use up. I normally do chicken, but beef is a nice change. I normally just serve it over rice and this would work over rice too. I'd rather use rice noodles instead of the udon though.

We love noodles in my house. Stir fries are also common as time savers. I would make many different variations of this recipe using chicken or even pork fillet. I would always make sure I used broccoli! This definitely looks like a tasty dish. The sauce sounds like it would be delicious.

Just what I like. simple and fast. Simple is eliminated with a bunch of measuring of spices for me. This has one. teriyaki sauce. It would be easy to customize this. using shrimp, beef. turkey. etc. Perfect for using left over means and veges. I can definitely see this becoming a regular meal in our house. Great for adults, and something kids will love too.

The photo of this recipe left my mouth watering. I am a pretty adverntous cook, but never really ventured into asian foods. That is about to change. Laugh if you will, but I have never heard of udon noodles. Are these the same thing as the noodles in lo mein? They definitely look the same. I will be trying this. as it looks divine. Conjures up a mental image of my favorite Chinese buffet.

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Beef Noodle Stir Fry

I was wandering around the Certified Angus Beef ​® brand website the other day, and I stumbled across an easy stir fry idea. It uses ramen noodles as the base for the stir fry. Genius! Now I have a way to use those extra ramen noodles. Typically we use sliced chicken or steak in our stir fry dishes, but this recipe called for ground beef. Ground beef…in stir fry? At first, I was a little suspicious just because it was so different than what we were used to. But I’m always on the lookout to find ways to use ground beef other than hamburgers, so I decided to try it out. (Don’t get me wrong. A good hamburger is all my all-time favorite meal. I just like finding different ways to use ground beef…you know, to mix things up.)

This Beef Noodle Stir Fry is delicious! And easy. Talk about a win-win in the dinner department right there! I whipped up an easy homemade stir fry sauce for this one. We enjoyed this so much that we actually made it again the next night using a leftover bag of frozen stir fry veggies…and a double batch of the sauce! The beautiful thing about stir fry meals is that you can adapt them to your tastes (or what’s in your freezer) with very little effort. Fresh veggies are nice in this Beef Noodle Stir Fry, but they totally aren’t required. A frozen bag of veggies would work just fine. I personally love (!) snap peas in my stir fry, so I would opt for extra snap peas next time. What about you?

I hope you enjoy this Beef Noodle Stir Fry as much as we do! Did you make it at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!

Looking for more tasty ground beef recipes? Check out a few of these other favorites, too:

Bulgogi Beef & Soba Noodle Stir-Fry

Bulgogi—whose name translates to “fire meat” from Korean—is a classic dish of thinly sliced, marinated meat, cooked quickly over high heat to achieve deep flavor and tender texture. In tonight’s take, we’re marinating beef in soy-based yakiniku sauce before stir-frying it with spicy Korean chile paste and nutty soba noodles. A topping of vinegar-marinated cucumber and radishes balances the flavors of the stir-fry.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.


Fill a medium pot with water add a pinch of salt and heat to boiling on high. Using your hands, separate the sliced beef pat dry with paper towels. Transfer to a large bowl season with salt and pepper and toss to coat. Add half the yakiniku sauce and toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

While the beef marinates, wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes. Quarter the radishes lengthwise. Cut off and discard the root end of the scallion thinly slice on an angle, separating the white bottom and green top. Peel the carrot and grate on the large side of a box grater. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems discard the stems.

In a large bowl, combine the cucumber, radishes, and half the vinegar season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

While the cucumber and radishes marinate, add the noodles to the pot of boiling water and cook 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot and add half the sesame oil. Toss to thoroughly coat.

While the cucumber and radishes continue to marinate, in a large pan (nonstick, if you have one), heat the remaining sesame oil on high until hot. Add the marinated beef in a single layer cook, without stirring, 1 to 2 minutes, or until browned. Add the white bottom of the scallion and carrot. Cook, stirring constantly, 30 seconds to 1 minute, or the beef is just cooked through.

To the pan, add the cooked noodles, remaining yakiniku sauce, remaining vinegar, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring vigorously, 30 seconds to 1 minute, or until thoroughly combined and the noodles are coated. Turn off the heat stir in the cilantro. Season with salt and pepper. Divide the finished stir-fry and marinated cucumber and radishes (including any marinating liquid) between 2 dishes. Garnish the stir-fry with the green top of the scallion. Garnish the cucumber and radishes with the mint (tearing the leaves just before adding). Enjoy!

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Fill a medium pot with water add a pinch of salt and heat to boiling on high. Using your hands, separate the sliced beef pat dry with paper towels. Transfer to a large bowl season with salt and pepper and toss to coat. Add half the yakiniku sauce and toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

While the beef marinates, wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes. Quarter the radishes lengthwise. Cut off and discard the root end of the scallion thinly slice on an angle, separating the white bottom and green top. Peel the carrot and grate on the large side of a box grater. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems discard the stems.

Watch the video: Simple Beef Noodles Stir Fry That Are Awesome. 家常牛肉炒面 Taste Show (February 2023).