Beef Noodle Stir Fry

This beef noodle stir fry is the dinner that you have been looking for - quick and easy, delicious and flavorful, and so much better than takeout. It's ready to eat in just 20 minutes (including prep!), and is packed with vegetables like mushrooms, cabbage, spinach, and carrot. Plus, this Chinese beef noodle stir fry is fully customizable with whatever veggies that you have on hand and you can even use leftover roast beef.

Why You'll Love Beef Noodle Stir Fry

• It's a quick 20-minute meal. That's right. A whole meal in just 20 minutes. This delicious Asian beef noodles is perfect when you're in a rush on busy weeknights because it's ready quickly, and there's little clean-up. If you're someone who doesn't have a lot of time to cook, this homemade beef noodle stir fry is a must-have recipe in your back pocket.
• It's so easy to make. Easy recipes are my favorite. A complex recipe can be fun, but easy staples are what keep things running smoothly in our kitchen. This beef noodle stir fry from scratch only has a few simple steps, and it's pretty hard to go wrong.
• It's a full and complete meal. You don't need any extra side dishes to complete this meal. Beef noodle stir fry has everything you need: healthy carbs, protein, and veggies!
• It's completely customizable. This quick Chinese stir fry noodle recipe is fully customizable. You can use leftover roast beef or any meat that you like. You can add in and substitute the veggies for any that you have on hand. Try adding in bok choy, broccoli, or cauliflower.

Ingredients and Substitutions

To make this quick and easy beef noodle stir fry, you will need the following ingredients (full quantities in the recipe card below):

• egg noodles - I prefer the texture on egg noodles for this stir fry, but really any kind of Asian noodles will work. Just pick your favorite.
• vegetable oil
• beef - I recommend using beef flank steak or top sirloin for this stir fry. You can also use leftover roast beef for a great way to use up holiday leftovers.
• vegetables - I used onion, carrot, brown mushrooms, Chinese cabbage, and spinach. You can feel free to substitute with any veggies that you have on hand.
• sauce - for the sauce, you will need soy sauce, oyster sauce or hoisin sauce, rice vinegar or mirin (optional), sesame oil, ground cumin, and ground black pepper or white pepper.

One of my favorite things about this stir fry is that it's customizable so you can use up any veggies that are in your fridge. Consider adding:

• broccoli
• celery
• cauliflower
• brussels sprouts
• leafy greens like bok choy or kale

How to Make the Best Beef Noodle Stir Fry

1. Cook noodles. Bring a large cooking pot of water to a boil over medium-high heat. Add egg noodles and a little bit of salt and cook according to package directions, about 6 minutes. Drain well and set aside.
2. Cook beef. Heat oil in a large wok or pan over high heat until sizzling hot, about 1 minute. Add beef and sauté until browned on all sides, about 3-4 minutes. If using leftover roast beef, add it in and cook for 1-2 minutes instead, until starting to warm.
3. Add vegetables. Add onion, carrot, mushrooms, cabbage, and spinach. Stir well and cook until tender, about 3-4 minutes.
4. Add noodles. Stir in noodles and add all the sauce ingredients (soy sauce, oyster sauce, rice vinegar, sesame oil, cumin, and pepper). Toss well and cook for another 2-3 minutes until evenly coated.
5. Serve. Garnish with white sesame seeds and serve immediately.

More Stir Fry Recipes

• 60 Chinese Takeout Recipes
• Beef and Broccoli Stir Fry
• Healthy Lemon Chicken
• Spicy Cumin Lamb Noodles
• Vegetarian Chow Mein
• Stir-Fried Rice Noodle Rolls

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