Beef and Vegetable Stir Fry Noodles – Quick Recipes for Dinner

Alright, I have to admit—there’s something about a sizzling wok full of tender beef, crisp vegetables, and glossy noodles that instantly transports me back to busy weeknight dinners with my family. The smell alone, that perfect mix of savory soy and garlic, would pull everyone into the kitchen like moths to a flame. Stir fry noodles have always been a quick fix in our house, packed with flavor but never fussy. Today, I’m sharing my simple, go-to recipe that’s ready in a flash and delivers those satisfying textures and colors that make dinner feel special—even on the busiest nights.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 12 ounces beef sirloin, thinly sliced
• 8 ounces egg noodles or your favorite stir fry noodles
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil (optional)

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon grated fresh ginger
• 1/4 cup beef broth or water
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

How I Make It

Step 1:

Start by boiling the noodles according to package directions until just tender, then drain and rinse with cold water to stop cooking. This keeps the noodles from turning mushy later. Set aside.

Step 2:

Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering. Toss in the sliced beef and stir-fry for 2–3 minutes until browned but not fully cooked through. Remove the beef and set aside.

Step 3:

In the same pan, add the garlic, ginger, and vegetables (broccoli, carrot, bell pepper). Stir-fry for about 3–4 minutes until they’re crisp-tender, with bright colors and just a little bite.

Step 4:

Return the beef to the pan along with the cooked noodles. Pour the sauce mixture over everything, stirring quickly to coat. This is where that cornstarch slurry works its magic—thickening the sauce to cling beautifully.

Step 5:

Cook for 2 more minutes, tossing gently but thoroughly so every noodle and veggie is coated and heated through. Drizzle with sesame oil at the end for a nutty aroma.

Step 6:

Garnish with sliced green onions and serve immediately while it’s hot, steamy, and full of wonderful stir fry flavors.

Variations & Tips

• Swap beef with chicken, shrimp, or tofu for different proteins.
• Add a sprinkle of crushed red pepper flakes if you like some heat.
• Use hoisin sauce or a splash of fish sauce to deepen the flavor.
• Feel free to toss in snap peas, mushrooms, or baby corn for variety.
• For gluten-free, substitute tamari for soy sauce and use rice noodles.

How I Like to Serve It

This makes a perfect weeknight dinner paired with a simple cucumber salad or steamed edamame. When I want to make it a little more special, I serve it with a side of crunchy kimchi or a refreshing glass of iced jasmine tea. It’s quick, colorful, and hits that “just right” spot every time.

Notes

• Store leftovers in an airtight container; reheat gently to avoid drying out the noodles.
• If the sauce thickens too much when reheating, add a splash of water or broth.

Closing: This stir fry noodle dish is my go-to because it’s quick, flavorful, and always brings that perfect balance of tender, crisp, and savory to the table.