Beef Stir Fry with Noodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Calories
622 kcal
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Course
Main Course
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Cuisine
American
Beef Stir Fry with Noodles
Description
Beef Stir Fry with Noodles starts with thinly pounded and sliced steak strips seasoned with a custom seasoning mix that includes garlic salt, celery salt, onion powder, and chili powder to give depth without overwhelming spiciness. This beef is cooked in peanut oil and deglazed with dry white wine to build flavor layers. A medley of fresh vegetables — broccoli florets, julienned carrots, sliced yellow onion, snap peas, mushrooms, and red bell pepper — adds varied textures and colors.
A sauce mixing beef and chicken broths, soy sauce, honey, minced garlic, hot sauce for subtle heat, and ground ginger is thickened with cornstarch slurry and added at the end. Ramen noodles cook separately then are combined into the stir fry to absorb flavors and provide a satisfying bite. The dish balances savory, sweet, tangy, and umami notes with the fresh crunch of vegetables and tender beef.
This stir fry is a complete meal alone but can be complemented with toppings such as chopped green onions, peanuts, sesame seeds, or crunchy chow mein noodles for added texture. The recipe can accommodate ingredient swaps like frozen broccoli or alternatives to wine. Leftovers keep well refrigerated up to three days or freeze for up to three months without losing quality.
For tender beef, slicing against the grain and using a meat tenderizer makes a noticeable difference. Using low sodium soy sauce or broth can control the dish’s saltiness while still preserving its complex flavors.
Ingredients
Meat Seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon 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 white wine see notes, dry
- 3 cups broccoli florets
- ¾ cup carrot 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 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
- Slice beef thinly against the grain and tenderize with a meat mallet for the best texture.
- You can use frozen broccoli if fresh is unavailable; thaw and pat dry before cooking.
- Dry white wines like Chardonnay or Pinot Grigio work well for deglazing; chicken broth is a good substitute if avoiding alcohol.
- Consider ingredient additions like spinach, kale, celery, or baby corn to tailor the vegetable mix.
- Use low sodium soy sauce and broth to manage sodium levels without sacrificing flavor complexity.
- Ramen noodles can be replaced with udon or thin spaghetti; increase noodle quantity if wanting a more noodle-forward dish.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze portions for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 39g | 78% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 114mg | 38% |
| Sodium | 1724mg | 72% |
| Potassium | 1211mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 5657IU | 113% |
| Vitamin C | 120mg | 133% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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