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.
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Thecozycook →Chef's Notes
Pro Tips:
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.
Storage:
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
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Reviews from the Original Source
Made this for my 2 son's
Both had 3 helping
Absolutely delicious! Thanks for sharing this recipe, it was a huge hit at a party and disappeared almost immediately!
Great sauce! Recipe turned out well but for me was definitely longer than 20min prep time. Really liked it though!
Worked out really well and was super easy!
Delicious! I only made minor changes--a shallot instead of an onion, no broccoli or carrots this time but extra red pepper/mushrooms/sugar snap peas, two packs of ramen instead of one, and I used one package (only 14 oz! :-P) of shaved steak rather than cutting my own. It came out extra saucy and DELICIOUS. We enjoyed it garnished with chow mein noodles.
It's definitely a keeper!
Amazing! I find a lot of recipe that require a sauce to be added the ratio is always off but this was spot on. Our family enjoys vegetables so I added a whole zucchini, mini corn cobs, 1 cup of cauliflower florets, half a red onion and subbed out the ramen noodles with egg noodles with no issues!
The stamp of husband approval; "It tastes like a really good home made ramen"
Keep up the great work Stephanie :)
This was so delicious.
Made this for dinner tonight and it was delicious. My husband said it was a keeper. The vegetables were crispy and the sauce was so good had plenty of sauce and that is what my husband likes. We will definitely be having this again. Simple but so delicious.
Thanks for a succesful meal.
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