Beef Vegetable Stir Fry Noodles (Printable)
Tender beef and crisp vegetables combine with noodles in a savory stir fry, ready in under 40 minutes.
# What You'll Need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 2 tsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp vegetable oil
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 cup broccoli florets
07 - 1 medium carrot, julienned
08 - 3.5 oz snap peas, trimmed
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tsp fresh ginger, grated
→ Noodles
12 - 9 oz egg noodles or rice noodles
→ Sauce
13 - 3 tbsp soy sauce
14 - 2 tbsp oyster sauce
15 - 1 tbsp hoisin sauce
16 - 1 tbsp rice vinegar
17 - 1 tsp sesame oil
18 - 1 tsp sugar
19 - 2 tbsp water
# How to Make It:
01 - Combine the sliced beef with cornstarch and 1 tablespoon of soy sauce in a medium bowl. Mix well and let sit for 10 minutes.
02 - Cook the noodles according to package directions. Drain thoroughly and set aside.
03 - Whisk together all sauce ingredients in a small bowl and set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry beef for 2 to 3 minutes until browned. Remove and set aside.
05 - Add more oil if needed. Stir-fry garlic and ginger for 30 seconds until fragrant. Add all vegetables and cook for 3 to 4 minutes until crisp-tender.
06 - Return the beef to the wok along with the vegetables. Pour in the prepared sauce and toss thoroughly to coat.
07 - Incorporate the cooked noodles, tossing for 2 minutes until everything is heated through and evenly mixed.
08 - Sprinkle sliced spring onions over the top and serve immediately.
# Expert Advice:
01 -
- It's genuinely quick—from chopping board to plate in under 40 minutes, making it perfect for nights when you're actually hungry and don't want to wait.
- The sauce hits that perfect balance of savory, slightly sweet, and a touch tangy, so every bite feels intentional rather than one-dimensional.
- You can toss in whatever vegetables you have lurking in your crisper drawer and it always works out deliciously.
02 -
- Slicing the beef against the grain isn't optional—it's the difference between tender bites and tough, chewy pieces that make you question everything.
- High heat is your friend here; a timid flame will give you steamed vegetables instead of crisp-edged ones that actually taste like something.
- Don't walk away from the pan once you start the stir-fry—this is active cooking, and it moves fast.
03 -
- Marinating the beef in cornstarch and soy for even 10 minutes transforms it from ordinary to silky in a way that feels almost like cheating.
- If you're worried about your vegetables getting overcooked, add them in stages—harder vegetables like carrots first, then peppers, then snap peas last so each finishes at exactly the right moment.