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Beef Stir Fry with Noodles

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

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 people
Calories: 622 kcal
Course: Main Course
Cuisine: American

Ingredients

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

Instructions

Prep Work
    Cup of Yum
  1. 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.
  2. Measure out remaining ingredients prior to beginning.
  3. 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
  1. 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.
  2. 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.
  3. 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
  1. Reduce heat to medium and add the white wine. Use a silicone spatula to clean the bottom and sides of the skillet.
  2. 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.
  3. Add sauce mixture and bring to a boil. Cook until desired thickness is obtained. Decrease heat to medium low.
  4. 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:
  • Storage:
  • The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
  • 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.
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)

Nutrition Information

Calories 622kcal (31%) Carbohydrates 49g (16%) Protein 39g (78%) Fat 29g (45%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Cholesterol 114mg (38%) Sodium 1724mg (72%) Potassium 1211mg (35%) Fiber 6g (24%) Sugar 21g (42%) Vitamin A 5657IU (113%) Vitamin C 120mg (133%) Calcium 114mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 622

% 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.