It is 6pm. You are tired. Dinner needs to happen fast.
This Beef Stir Fry With Noodles is your new secret weapon. It is fresh, fast, and better than takeout. Your family will love the tender steak and glossy sauce.
Why This Recipe Is a Winner
You will love how this meal comes together in one pan. It is a complete dinner with protein, carbs, and veggies. The sauce is perfectly sweet and savory. It is ideal for busy weeknights when every minute counts.
Even picky eaters enjoy these soft, slurpable noodles. You can use whatever vegetables you have in the fridge. This recipe is budget-friendly and much healthier than ordering out. You get restaurant quality without leaving your kitchen.
Simple Method
Cooking this dish is very easy and rewarding. You just need a hot pan and a plan. We sear the meat quickly to keep it juicy. Then we toss everything in a glossy, rich sauce.
The secret is having everything chopped and ready. Once you start, it moves very fast. You will feel like a pro chef in your own home. Even beginners can master this simple stir-fry technique.
Ingredients You’ll Need
Most of these items are pantry staples you already own.
- 1 lb flank steak, thinly sliced across the grain
- 8 oz lo mein or egg noodles
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 green onions, sliced
Step-by-Step
- Cook noodles in boiling water according to package directions, drain, and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, minced garlic, grated ginger, and cornstarch until smooth.
- Heat one tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add beef in a single layer and sear until browned, about 2-3 minutes; remove beef and set aside.
- Add remaining oil to the wok and stir-fry broccoli and bell peppers for 3-4 minutes until tender-crisp.
- Return beef and cooked noodles to the wok.
- Pour the sauce mixture over the ingredients and toss constantly for 2 minutes until the sauce thickens and coats everything evenly.
- Drizzle with sesame oil and garnish with sliced green onions before serving.
Best Ways to Enjoy It
Serve this dish in deep, warm bowls. You can use forks or fun chopsticks for the kids. Add a side of crispy spring rolls for a treat. It is a satisfying meal that feels special every time.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This dish makes for excellent lunches the next day. Reheat in a skillet with a splash of water. This keeps the noodles from getting too dry.
Recipe Tips
- Slice your beef against the grain for maximum tenderness.
- Don’t skip the cornstarch or the sauce won’t thicken properly.
- Get your skillet screaming hot before adding the beef.
- Prep all your vegetables before you start the stove.
- Add a handful of fresh summer snap peas for extra crunch.
- Double the sauce if you like your noodles very saucy.
- Use a large skillet if you do not have a wok.
Ways to Switch It Up
- Swap beef for chicken or firm tofu for a change.
- Use gluten-free tamari to make this dish wheat-free.
- Add red pepper flakes if you want a spicy kick.
- Swap broccoli for zucchini or carrots in the summer.
- Use honey instead of brown sugar for a floral sweetness.
Quick Answers
Can I use spaghetti noodles?
Yes, you can use thin spaghetti in a pinch. Just cook them al dente so they don’t get mushy. They soak up the sauce beautifully.
What is the best cut of beef?
Flank steak or sirloin are the best choices. They are lean and cook very quickly. Just remember to slice them very thin.
Is this meal kid-friendly?
Absolutely! The sauce is mild and sweet. Most kids love the soft texture of the noodles and beef.
I hope this easy stir fry makes your busy weeknights a little brighter. It is a warm, filling meal that always brings smiles to the table. Happy cooking!
— Lidia
Beef Stir Fry With Noodles
Ingredients
- 1 lb flank steak, thinly sliced across the grain
- 8 oz lo mein or egg noodles
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarc h
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 green onions , sliced
Instructions
- Cook noodles in boiling water according to package directions, drain, and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, minced garlic, grated ginger, and cornstarch until smooth.
- Heat one tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add beef in a single layer and sear until browned, about 2-3 minutes; remove beef and set aside.
- Add remaining oil to the wok and stir-fry broccoli and bell peppers for 3-4 minutes until tender-crisp.
- Return beef and cooked noodles to the wok.
- Pour the sauce mixture over the ingredients and toss constantly for 2 minutes until the sauce thickens and coats everything evenly.
- Drizzle with sesame oil and garnish with sliced green onions before serving.
