Beef Noodle Stir Fry

The concept of combining beef, noodles, and stir-frying is a natural result of the widespread availability of these ingredients and the efficiency of the cooking method in Chinese cuisine. Specific ‘beef noodle stir-fry’ recipes vary widely by region, reflecting a long history of culinary evolution rather than a single point of origin. 

Udon noodles are used in beef stir-fry because their thickness allows them to soak up large amounts of stir-fry sauce, ensuring every bite is full of flavor. The noodles have a satisfyingly chewy and ‘meaty’ texture that holds up well to high heat and makes them excellent at absorbing flavorful sauces without becoming soggy. Because they are thick and filling, they make a very satisfying base for a beef stir-fry, especially when combined with other ingredients like vegetables and protein.

Many udon noodles, particularly frozen versions, are pre-cooked and can be added to the stir-fry with minimal preparation, making them a great option for quick weeknight meals. 

This is an easy version of beef noodle stir fry, but the taste is really good!

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Beef Noodle Stir Fry

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Course

Main Dish

Cuisine

Chinese

Keyword

beef noodle stir fry

Servings

MetricUS Imperial

Ingredients

Sauce

• 1/3 cup low sodium soy sauce
• 3 Tbsp oyster sauce
• 1-2 Tbsp brown sugar, packed
• 1 Tbsp freshly grated ginger
• 3 cloves garlic, minced
• 1 tsp sesame oil
• 1/4 tsp crushed red peppers
• 1/4 tsp pepper

Other Ingredients

• 400 gm refrigerated or frozen udon noodles
• 1 Tbsp olive oil
• 250 gm beef sirloin filet, thinly sliced across the grain
• 1 small red onion, sliced thinly
• 250 gm fresh mushrooms, sliced
• 170 gm broccoli florets,
• 1 large carrot, thinly sliced

Course Main Dish Cuisine Chinese Keyword beef noodle stir fry Servings MetricUS Imperial Ingredients Sauce 1/3 cup low sodium soy sauce 3 Tbsp oyster sauce 1-2 Tbsp brown sugar, packed 1 Tbsp freshly grated ginger 3 cloves garlic, minced 1 tsp sesame oil 1/4 tsp crushed red peppers 1/4 tsp pepper Other Ingredients 400 gm refrigerated or frozen udon noodles 1 Tbsp olive oil 250 gm beef sirloin filet, thinly sliced across the grain 1 small red onion, sliced thinly 250 gm fresh mushrooms, sliced 170 gm broccoli florets, 1 large carrot, thinly sliced

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake & ground black pepper; set aside.

Stir Fry

1. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
2. Heat olive oil in a large skillet over medium high heat. Add beef & onions. Cook, flipping once, until browned, about 3-4 minutes; set aside.
3. Stir in mushrooms, broccoli & carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef & soy sauce mixture until well combined, about 2-3 minutes.
4. Serve immediately.

Recipe Notes

Udon noodles are a type of thick, chewy Japanese noodle made from wheat flour, water, and salt.