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

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. 

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).

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 boil. Reduce to medium low once desired thickness is obtained.

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

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!)

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
• Meat Tenderizer– This makes the meat much more tender.
• Wok- These conduct heat so well and are perfect for making stir fry, chow mein, etc.
• 8-inch Chef’s Knife– This is the one I have, I love it.
• Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

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Beef Stir Fry with Noodles

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

5 from 5 ratings

Servings: 4 people

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

Ingredients

US Customary - Metric

Meat Seasoning

• ▢ 1/2 teaspoon EACH: garlic salt, celery salt, onion powder
• ▢ 1/4 teaspoon black pepper, salt
• ▢ 1/8 teaspoon chili powder

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

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Instructions

Prep Work

• Combine the sauce ingredients in a large measuring cup with a spout and set aside. *Make sure the sauce ingredients are not warm/hot to ensure that you don’t activate the cornstarch. Store in a cool place until ready to use.
• 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.
• 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. By now the alcohol smell from the wine should be gone.
• Add sauce mixture and bring to a boil. Cook until desired thickness is obtained. Decrease heat to medium low.
• Add the beef back to the skillet along with any juices from the plate, spoon the sauce on top. Stir in the cooked noodles and and let them 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.
• Noodles: 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 or thin spaghetti. If you like a decent amount of noodles, feel free to double the amount in this recipe.  
• 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.

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Storage:

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

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

Nutrition

Calories: 622kcal, Carbohydrates: 49g, Protein: 39g, Fat: 29g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 114mg, Sodium: 1724mg, Potassium: 1211mg, Fiber: 6g, Sugar: 21g, Vitamin A: 5657IU, Vitamin C: 120mg, Calcium: 114mg, Iron: 5mg

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Course: Main Course

Cuisine: American

Author: Stephanie