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Beef Stir Fry With Noodles

This Beef Stir Fry with Noodles recipe has a delicious combination of vegetables, noodles and tender beef tossed together in a savory brown sauce. It’s a healthy dinner idea that’s easy to customize!

Beef Stir Fry with Noodles in a skillet with sauce and vegetables.

Beef Stir Fry With Noodles

This is, without a doubt, one of my favorite recipes to make for my family. Not only do we all enjoy the tender, juicy steak and savory noodles in this delicious brown sauce, but we love the delicious vegetables in this! It’s a healthy and complete meal in a single skillet. 😁 (Isn’t stir fry the best?)

Let’s talk about this brown sauce:  It has a combination of beef and chicken broth for depth of flavor, soy sauce for umami, honey to balance out the savory, and the best seasonings and flavor enhancers. 

(Bonus: Leftovers freeze well if you’re lucky enough to have any. 😉)

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Tenderize the steak with a meat mallet and cut into thin strips. Pat dry and sprinkle with seasoning, toss to coat. 

Beef before and after being sliced into thin cuts.

Heat olive oil and sear the meat in batches for 3-4 minutes. Remove and let it rest. Deglaze the pan with white wine (or chicken broth) and let it reduce by half.

Seared beef on a plate next to a skillet with wine to deglaze the pan.

Add the  broccoli, carrots, onions, snow peas, and mushrooms and let them soften for 4 minutes. Add the bell peppers and cook for 1-2 more minutes.

Add the sauce. Bring it to a gentle boil and let it simmer for 2-3 minutes. Stir in the cornstarch slurry. Reduce to low once desired thickness is obtained.

Vegetables in a skillet with sauce being added for beef stir fry.

Add the beef back along with cooked noodles. Stir to combine and heat through. Garnish with desired toppings and serve.

Beef Stir Fry before and after adding beef and noodles.

Pro Tips

  • Be sure to slice the meat against the grain for the most tender results. Tenderizing the meat with a meat mallet also makes a huge difference.
  • Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe.
  • White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
  • Ingredient Additions include spinach, kale, celery, cauliflower, red/green cabbage, baby corn, green beans, water chestnuts, bok choy, bamboo shoots.
  • To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
  • While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
  • Noodle Options: I use Hakubaku ramen noodles, but you can use Ramen that comes from a soup pouch and discard the seasoning packet. You can also use udon noodles, rice noodles, or thin spaghetti.
  • Topping Options include green onions, roughly chopped peanuts, toasted sesame seeds, and crunchy Chow Mein noodles.
  • Hot Sauce: The hot sauce in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Hot Sauce.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)

Beef Stir Fry with Noodles in a white bowl with sauce and vegetables.

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Beef Stir Fry with Noodles in brown sauce in a skillet with vegetables.

Beef Stir Fry with Noodles

5 from 4 ratings
Beef Stir Fry with Noodles has a delicious combination of vegetables, noodles and tender beef tossed together in a savory brown sauce.

Ingredients

Meat Seasoning

  • A generous ¼ teaspoon each: garlic salt, onion powder, black pepper

Sauce

  • 3 Tablespoons cornstarch, + 3 tbsp. cold water
  • 1 cup beef broth
  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 3 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce
  • ¼ tsp ground ginger

Stir Fry

  • 1 ¼ lb. strip steak, or flank steak or top sirloin, see notes
  • 2 tablespoons peanut oil, can sub olive or vegetable oil
  • 1/3 cup dry white wine, see notes
  • 3 cups Broccoli florets
  • ¾ cup carrots, julienned
  • 1 yellow onion, sliced
  • 1 cup snap peas
  • 8 oz. mushrooms, rinsed and sliced
  • 1 red bell pepper, sliced
  • 3 oz. Ramen noodles, see notes

Instructions

Prep Work

  • Combine cornstarch + 3 Tablespoons cold water in a covered container and shake to combine. Set aside in a cool place.
  • Combine remaining sauce ingredients in a medium bowl and set aside.
  • Measure out remaining ingredients prior to beginning.
  • Begin boiling salted pasta water for the noodles and cook them according to package instructions. Time it so that they are ready to add to the stir fry at the end. (The ramen that I use only needs 4 minutes to cook, so I add them to the boiling water when I add the sauce to the stir fry.)

Prepare the Beef

  • Place saran wrap over the steak and use a meat tenderizer to pound it flatter on each side. This makes a huge difference as it becomes much more tender. Cut away any large areas of fat.
  • Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flatter once they've been cut.) Pat dry, sprinkle with meat seasoning, and toss to coat.
  • Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry). Set aside and let it rest.

Make the Stir Fry

  • Reduce heat to medium and add the white wine. Use a silicone spatula to clean the bottom and sides of the skillet. Let it reduce by half, about 3 minutes.
  • Add a splash of additional oil if needed. Add the broccoli, carrots, onions, snow peas, and mushrooms and toss to coat. Cook for 3-4 minutes, until slightly softened. Add the bell peppers and cook for 2 minutes.
  • Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.
  • Add the beef back to the skillet along with any juices from the plate. Stir in the cooked noodles and and let it heat through. Add desired garnishes and serve.

Notes

Pro Tips:
  • Steak: Be sure to slice the meat against the grain for the most tender results. Tenderizing the meat with a meat mallet also makes a huge difference.
  • I purchase about 1.6 lbs. of strip steak for this, as I want to end up with around 1.25 lbs. once it's trimmed of fat.
  • Frozen Broccoli may also be used (though I prefer fresh). Thaw and pat dry and proceed as outlined in the recipe.
  • White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
  • Ingredient Additions include spinach, kale, celery, cauliflower, red/green cabbage, baby corn, green beans, water chestnuts, bok choy, bamboo shoots.
  • To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth.
  • While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all beef broth can be used.
  • Noodle Options: I use Hakubaku ramen noodles, but you can use Ramen that comes from a soup pouch and discard the seasoning packet. You can also use udon noodles, rice noodles, or thin spaghetti.
  • Topping Options include green onions, roughly chopped peanuts, toasted sesame seeds, and crunchy Chow Mein noodles.
  • Hot Sauce: The hot sauce in this recipe doesn't make it hot/spicy, it's just a small amount that is used to enhance the other flavors. I use Frank's Hot Sauce.

Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 596kcal, Carbohydrates: 49g, Protein: 47g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 1816mg, Potassium: 1291mg, Fiber: 6g, Sugar: 21g, Vitamin A: 5652IU, Vitamin C: 120mg, Calcium: 95mg, Iron: 6mg
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14 comments on “Beef Stir Fry With Noodles”

  1. Hi,

    This looks great, but there’s one thing that just doesn’t make sense to me. How is there just *one* 3oz pack of ramen? Given the other ingredients, it seems like this should be using at least 3 packs. Why just one? Is this a low-carb recipe? I’m trying to find a beef stir fry recipe like this, but one that would use probably 4 packages of ramen, could I do this with yours . Would I need to modify anything, aside from maybe upping the veggie quantities a bit? Thank you for any help/advise!

    • Hi Doug, 3 oz. of Ramen was a quantity that I felt best balanced this dish, it’s a stir fry recipe that’s accompanied by noodles, not a noodle recipe (if that makes sense). I don’t consider this one to be a low carb recipe, because of the noodles. If you add more noodles, you might want to consider increasing the amount of sauce that you make, perhaps doubling it. I think maybe you would be surprised how much 4 packages of ramen ends up being once it’s cooked.

  2. This was so delicious.

  3. Made this for dinner tonight and it was delicious. My husband said it was a keeper. The vegetables were crispy and the sauce was so good had plenty of sauce and that is what my husband likes. We will definitely be having this again. Simple but so delicious.
    Thanks for a succesful meal.

  4. do you know about velveting? Tenderising meat with baking soda? its a chinese technique and it is easy and super effective.

    • I do! I don’t include that technique here so that this can be approached and used as a quick weeknight meal, but also because using a meat tenderizer makes this melt in your mouth without the need for velveting! 🙂

  5. I made this recipe last night and it was a hit! I never use my meat tenderizer but let me tell you it made such a difference!!! Also…cutting the meat against the grain is a great tip! (Just love your tips!!). I used Pinot Grigio as my wine of choice for this recipe. I also used the pre-packaged soup ramen noodles because I had those on hand. What a wonderful recipe that took almost no time to prepare!!!! My husband a son loved it. No leftovers. I will be making this regularly to get those veggies in my son’s tummy!!!! Thank you Cozy Cook!

    • I’m so happy this was such a hit Tabitha! It’s amazing how much the meat tenderizer makes a difference huh!? Thanks so much for the awesome comments and great review, much appreciated!💗

  6. Made this noodle today without any beef because I had no meat in my fridge… It was still fantastic! thank you and I’ll make it with beef next time:) 

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