Damn Delicious

Beef Noodle Stir Fry

The easiest stir fry ever! And you can add in your favorite veggies, making this to be the perfect clean-out-the-fridge type meal!

Beef Noodle Stir Fry - The easiest stir fry ever! And you can add in your favorite veggies, making this to be the perfect clean-out-the-fridge type meal!

I hope you all had a wonderful Thanksgiving holiday! I am barely recuperating from all the leftovers, particularly the usual moistmaker that we have each year. But now that the turkey has been devoured and the ham bone has been turned into soup, it’s time to get back to the real world.

Now when I say “real world”, I’m referring to all the leftover veggies I had lingering around in the fridge from all that Thanksgiving prep. So instead of letting that turn to waste, I decided to throw them all together in this quick and easy noodle stir fry. It’s really the perfect clean-out-the-fridge type meal!

Best of all, you can completely customize your veggies and your protein – you can even throw in some of that lingering turkey or leftover ham if you need to use that up too. Either way, this is a great change from all that heavy Thanksgiving comfort food. And the leftovers taste even better the very next day!

Beef Noodle Stir Fry

The easiest stir fry ever! And you can add in your favorite veggies, making this to be the perfect clean-out-the-fridge type meal!

10 minutes15 minutes

Ingredients:

  • 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
  • 1 tablespoon olive oil
  • 8 ounces beef top sirloin filet, thinly sliced across the grain
  • 8 ounces cremini mushrooms, sliced
  • 6 ounces broccoli florets
  • 2 carrots, diced

For the sauce

  • 1/3 cup reduced sodium soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, pressed
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions:

  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
  2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
  4. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
  5. Serve immediately.

Notes:

*Udon is Japanese-style thick wheat noodles and can be found in the refrigerated aisle of your local grocery store.

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154 comments

  1. Rated 5 out of 5

    Very good and easy to make. Can’t believe I never tried it before. I use many of your recipes. Always easy and great tasting!!

  2. Rated 5 out of 5

    Easy, doesn’t call for difficult to get ingredients and is delicious.

  3. Rated 5 out of 5

    Made for school got an A+

  4. Rated 5 out of 5

    Husband approved meal! We were both very happy with this meal. I went to the grocery store with no idea what to have for supper. I never make stir fries but thought what the heck. I go to my favourite recipe site and voila! We added bean sprouts and will make again. 

  5. Rated 4 out of 5

    It was delicious. Im a a huge noodle lover and this was perfect.

  6. Rated 5 out of 5

    I doubled the recipe because I had some guests over for dinner. This made about 3 heaping bowls to serve. I would definitely triple the sauce recipe if you have over 4 people to feed.
    The sauce turned out AMAZING! That’s the only thing I was a bit skeptical about, however it was great!

    10/10 making again!

  7. Rated 5 out of 5

    In love with this recipe, I stick to the recipe and make it once a week! You have to MAKE sure you don’t add too much or too little of one ingredient or it throws the whole dish off. Other than that, 10/10 🙂

  8. Made this today and it was a keeper! Thank you for making such a tasty recipe so accessible for the home cook. The veggies I chose were snow peas, carrots, red pepper and onion. My husband went back for seconds.

  9. Rated 5 out of 5

    Amazing sauce mix!!! One of the best dishes I’ve made! Instead of noodles and beef, I added fried tofu and extra veggies (capsicum, zucchini and onion) with rice. 

  10. Rated 4 out of 5

    It was good and easy to make. I grabbed stir fry veggies already cut up from the produce department and it was quick to make. It was spicy so next time I’ll cut down a little bit on the crushed peppers. I did double the batch for dinner guests. This meal had a great flavor. People did want seconds. I paired it with an Asian pre made salad and we had take and bake cookies for dessert.

  11. Rated 4 out of 5

    I made this for my dinner and was easy and good. Instead of using udon noodles i used fettuccine.

  12. Rated 5 out of 5

    I made this last night and it was delicious. It was a real hit with the whole family. Sauce was great.

  13. Rated 5 out of 5

    Easy excellent recipe. I didn’t have oyster sauce in the house so I did without and still tasted delicious so don’t worry if you don’t have any!! Exactly the recipe I was looking for, taste, look, smell. 11/10

  14. Rated 4 out of 5

    This was good! I think the sauce was a little too sweet and gloppy. If I made it again I would either leave out the sugar or reduce the amount of oyster sauce, and also probably just use less of the sauce overall. The carrots and broccoli don’t really have time to cook through, so I would recommend slicing them very small to keep from having big chunks of crunchy veggies in your dish.

  15. This was so yummy! My entire family loved it. I used beef broth instead of oyster sauce and rice stir fry noodles instead of udon (I am gluten free) but other than that I followed the recipe. I doubled the amount of it all because of the size of my family and it turned out beautifully. I loved the flavor! The kids asked that I make it again soon!

  16. Rated 5 out of 5

    Prepared this for dinner last night (December 14, 2018) and it truly is easy and very delicious.  Wasn’t able to find udon noodles at the grocery store so we used shanghai noodles which worked great!   As a note, I didn’t have reduced sodium soy sauce and next time I make it (which will be as soon as possible), will definitely get some to use in this recipe.   It was quite salty because of the generous quantity of soy, plus oyster sauce is also quite salty itself.  This recipe is great though, just as good, and in many cases better than what you would get at some Chinese restaurants.  

  17. I have made this dish twice and it was amazing both times! Neither my husband nor I care for mushrooms so I omitted them. The second time I made it, I added bok choy because I had some that I needed to eat before it spoiled. I absolutely love this recipe and I have added it to the dinner rotation. I have made stir fry before and I could not figure out the missing flavor. The oyster sauce and sesame oil were definitely the missing parts! Thank you! 

  18. Hello!

    This looks so good!! I’m going to try it! Do you have the nutritional facts to go with it? And could you send them to me please?  I’m in the process of losing weight and counting calories. Thanks so much!!

    Missy 

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  19. This was amazing! Looking forward to trying more of your recipes.

  20. Great recipe! I added white onion and snow peas. I can’t imagine stir fry with no onion! The sauce is phenomenal and I will use it again and again!

  21. I see that its 256 calories/serving, But what is the serving size?

  22. I made this for my family tonight. We all loved it. Thank you.

  23. My family LOVES this recipe! We usually use tofu (I’m terrible with cooking meat, I always overcook it) and just throw in whatever vegetables we have. I make it at least once a month and my 5 year old will eat two bowls of it! Thanks for sharing!

  24. I couldn’t wait to try this recipe. The sauce was delicious and the Udon noodles were perfect. The filet strips , at 3 minutes, were also perfect. But the broccoli florets were barely cooked so I continued cooking them, the sauce and the crimini mushrooms 2 minutes longer than recommended which made the filet strips overcooked and didn’t help the broccoli. Overall tasty with potential. Next time I will boil the broccoli separatewly. Did anyone else have this problem?

    • When I make this dish or similar ones, I cook the beef, and then put in a bowl while I cook the veggies.  After the veggies are tender and almost fully cooked, then I put the beef back in the pan, along with the sauce and noodles, just cook for a minute to stir and combine everything.  That way, the beef does not get overcooked.

  25. I made this for dinner last night and it was awesome!  I, too, had problems finding Udon noodles in the refrigerator section.  I found cooked Udon noodles at Lowes Foods in their Oriental food sections along with soy sauce, oyster sauce, etc.  The cooked Udon noodles were perfect.  I’ll be making this again and again.  Thanks for sharing!

  26. This would have been wonderful, had it not been for the ginger. It completely took over the dish. Next time I would omit all together. Otherwise, delish!

  27. Gotta dumb question. I found dry uncooked udon noodles in 7oz packages and cooked both packages. It was way too much udon noodles. Is there a rule of thumb on how much weight the noodle gains after cooking or should I have just used a kitchen scale to determine the proper amount of noodles?

    • To be honest, I am not entirely sure if there is a rule of thumb for conversion from fresh to dry udon noodles. Sorry, Ben!

    • For using a different noodle or dried udon, I’d look at serving sizes. Looking at the package for a 7 oz cooked udon, it says a serving size is 3.5 oz and it has 2 servings. So, make whatever 4 servings of the noodles you have would be, adjusting a bit if the serving sizes seem especially large or small.

  28. Awesome recipe!!! We couldn’t find udon noodles 🙁 So we used the lo mein noodles and it still turned out amazing! But if I’m able to find those udon noodles, I will definitely try with those. Love love this recipe as with many of your other recipes! Thanks for sharing!!!

  29. How many people can 1 recipe portion= 4 serving serve?

  30. Loved this, made it last night and my partner loved it also!! Was a little nervous about the sauce but it turned out super tasty and not overpowering at all!! Thank you so much!!

  31. Live your recipes ! Made this tonight and it was delish ! I used half of the udon noodles and it was perfect. Love the bright flavors 

  32. This dish is amazing! It’s a family favorite now. My adult kids have requested the recipe and now make it for these families!

  33. A very interesting recipe information. I’ll try it at home.

  34. This was AWESOME! My husband could not stop raving about it. Thanks.

  35. Tried out this recipe, and it was really yummy! Thank you.

  36. Hi,
    Just wondering if this would keep for a few days?
    Trying to get into the whole meal prep thing and stir frys are a go to, especially this one, sounds delicious!!
    Thanks.

    • Yes, it should keep if properly stored but methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

  37. This looks tasty, I have to try!

    Thanks for posting this.

  38. This sounds really nice recipe. Thanks for putting this up. Will be giving this a go.

    Simon

  39. I was looking for a recipe for beef stir fry noodles for my daughter’s birthday dinner and stumbled on your site. On a scale from 1 to 10 my daughter gave it 100. 🙂 Site bookmarked and your book is going on my Christmas list. Thank you!

  40. Would it be appropriate to marinate the beef while prepping the vegetables? If so, is it appropriate to use soy sauce, brown sugar, black pepper, and maybe sesame oil? After reviewing the comments re: Saltiness, I was not sure if marinating the beef would be appropriate, or enhance the flavor of this dish.

    • There’s really no need to marinate but it’s completely up to you!

      • Seeing as the sauce was so full of flavorful ingredients, I chose to marinate the beef with kosher salt, black pepper, and vermouth, so as not to overpower the dish. The beef stayed tender throughout cooking, despite having to spend a little more time softening the pre-cooked udon noodles in the stir-fry. The wording on the packaging led me to believe that I could just stir-fry the udon right out of the package. After following your recipe, as directed, flavor was delicious and everything was cooked just right.

  41. Yesterday I made this Delicious dish for my family (Hubby and 4 kids), I doubled everything, I could not find the Udon noodles at my super market, so I used Lo Mein Noodles. Hubby loved Dinner, but for the kids it was way too hot (spicy)for them. One child liked it hot, But all still said from what they did eat it was good. Youngest child asked please make this again but next time mommy not so hot so I can finish my supper, with big happy face. So what can I delete or add less of o that it is not so spicy, I am thinking the pepper flakes. Please let me know . We are gong to be trying the Brown sugar chicken tonight. Thank You!!

  42. This was excellent, just a little spicy so I’d cut the ginger and red pepper back a tiny bit for us, but the flavor was so good. Thanks!

  43. Would this be good with rice noodles? That’s what I have on hand.

  44. Hi! I am eating this….sort of…..as I write this. I veganized it, no oyster sauce , used vegan Worcestershire sauce and Gardin “beef tips”. Threw is some green onion, red bell pepper, and cilantro…just because it was there.  It is really good! Thank you for the inspiration. 

  45. Hello, I made this last night for dinner, exactly as written, and it was a bit too salty and spicy for me. I did use low-sodium soy sauce. I think next time I might substitute hoisin sauce for the oyster sauce or reduce the amount of soy sauce or something. I have found many of your recipes on Pinterest that I have pinned and can’t wait to try!

  46. Mine was spicy, was it the ginger or the red pepper?

  47. Wow! it is awesome. I love it.

  48. I’ve tried it the other night and my husband absolutely loved it! Definitely a keeper! 

  49. Wow! We made this for dinner tonight and it was delicious. The sauce tastes like restaurant quality! I usually don’t write reviews but had to give a thumbs up here. We added spinach and topped with cilantro. Thanks!!

  50. Hi Chungah, I have everything in the house to make this tonight, except the udon noodles. In lieu of running to the store, I was hoping you could tell me which you feel would be the best sub for the udons- I have lo mein, spaghetti, and fettucini on hand.  Thank you!

  51. Hey, not a person that usual leave comments, but I absolutely love your website. I always search for new recipes and your website just popped up!

    I just made the beef noodle stir fry and it was absolutely delicious. I was hesitant cooking with the oyster sauce just because it smells and looks like ass. It turned out great. Very salty, so I think I will have to adjust in consequence.

    Thank-you and keep up the great work!

  52. This look so delicious OMG. Here in France where I live the only Udon noodles I can get are pre-cooked and come with a package of sauce, kind of like a ready-meal. But I think if I get the beef one and twist it with your recipe it’s going to replace my daily trip to my thai restaurant, and save me a hell lot of cash. So thank you  ! 

  53. Excellent! Could you add calorie count to your recipes. According to my calculation thi recipe is 660 calories per serving.

  54. I made this tonight and I thought it would be good but it was absolutely delicious! It says it serves 4 but my husband and I ate almost all of it lol. Thank you so much for sharing your recipe! I will definitely be making this again!

  55. Incredibly easy to make and so delicious!! Would you happen to have a nutritional breakdown for the recipe? Thanks so much, love your site!!

  56. this was very easy and incredibly tasty.  just what i was craving!

  57. Can I substitute hoisin sauce for oyster sauce?

  58. Did the link break for the recipe?

  59. This looks amazing! I can’t wait to try it out.

  60. I made this tonight. So Good!! Just the right of kick to it!

  61. Wow! So delicious. I just made this tonight and it came it out great. I added green onions as well as half a lime to the sauce to it!!!

  62. I made this stir fry for dinner tonight. It was easy to make and delicious. The sauce was full of flavour. My kids loved eating this and we will definitely be making this again xx

  63. Chungah – I am looking for a chicken stiry fry recipe on your website please. Thanks

  64. For those who don’t eat beef, would you suggest using tofu or omitting it all together? If using tofu, should it be marinated in the sauce first?

    • Tasha, you can omit the beef and add more veggies or tofu, to taste. There is no need to marinate the tofu first.

  65. Great recipe! Super easy to make and both my husband and I gobbled it down. I think that next time I might make it with just veggies bc the sauce is so flavorful.

  66. Im gonna try tis but with rice noodles.

  67. Hi Chungah,
    Glad to have the recipe from you. Already share and pin it. Looking forward to try more recipes from you.
    By the way, Japanese noodles stir-fry is my favorite.

  68. I know this is an older post but I’m hoping you still see this. I found dry udon noodles on my grocery shelf. Should I pre-cook them then? Thanks so much for a great looking recipe! I can’t wait to try this.

  69. This recipe was good. Just a little spicy.

  70. Made the sauce today so that I can throw together dinner in a pinch tomorrow. I found that the Soy Sauce made the whole thing extremely salty, will remember to use low-sodium next time. I added lemon juice and cilantro to the sauce to brighten it up a bit and it is tasting quite fabulous at this point. Thanks for the recipe!

  71. tried making this tonight! Copied the recipe exactly as stated. Topped with hot sauce, It was delicious and easy!! Thank you !

  72. Do you know the nutritional information for this recipe?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

  73. This is the 3rd recipe I’ve read from you. All of them so far are simple but amazing. I just want to thank you for sharing your website and these great recipes. I was googling recipes and came upon your website and just started looking over a few of your recipes. Really glad I found your website. Thanks again!

  74. Okay so I’ve tried I think just about every stir fry, chow mein, lo mein recipe on pinterest and they come out too salty or too soggy or too dry but this one was perfection and so easy to whip up. Thank you for this delicious recipe!

  75. This was excellent! Even the picky eaters in my family gobbled it up. Thank you for the recipe!

  76. This looks amazing but I’m not a fan of beef (same with all the other beef-based Asian inspired recipes). Can chicken be easily substituted or will it need tweaks?

  77. Made this last night. So delicious. We actually subbed coconut amino for the soy since my laughter is allergic to soy. This was the first Asian dish we have been able to make that she can eat and we really enjoy. This will become a staple in our house! I’ve made many recipes from your site and just love them!

  78. hi just wanted to let you know I love your blog!I love to cook and you inspire me everyday with your amazing recipes and photography . There are so many “wanna be ” food bloggers that it’s actually funny when you read there recipes

  79. This recipe is awesome!! My boyfriend and I decided it was definitely restaurant quality, if not better. We added two medium zucchinis, too, because I love zucchini (although there is a pretty poor selection of good zucchini this time of year!). Yum! Can’t wait to make it again soon.

  80. Love your recipes. what brand of udon noodles do you use?

    • Cassie, I actually can’t remember what brand I used. I was also limited in choices at my local grocery store so it was really what they had available in the refrigerated section.

  81. Just made this, sooooo damn delicious. Just like all the other recipes you post. Thank you for all the recipes you post!!!

  82. Glad I’ve found your great recipes! I’m getting some great ideas for mixing it up in the kitchen, getting kind of bored with the same things. Thanks for posting your recipes and for your BEAUTIFUL photos of them 🙂

  83. This was so delicious; the best I have ever made at home. That sauce was soooo good. I had to substitute wheat linguine for the udon but will be making this again and again. Thanks for sharing!

  84. I do not want to use oyster juice can I substitute it?

  85. Made this tonight for the family and they loved it! Thanks for a scrumptious, easy and VERY tasty recipe. I’ll definitely be making this again!

  86. Just made this tonight will make it again!!!!

  87. This would be a big hit for dinner at my house! Adding it to the must-try soon list!

  88. This was really good recipe! Easy, fast and delicious! i loved noodles.Thanks for sharing

  89. I found 7-ounce udon noodles on my grocery shelf. They appear to be cooked and vacuum packed. Should I do anything different since they are not the refrigerated kind? Thanks!

  90. You make the best simple sauces. LIke it’s with ingredients I have on hand.
    I love stir fries. Another excellent one pot meal.

  91. Greetings! I can’t seem to find refrigerated udon noodles or any other refrigerated asian noodles anywhere. Is there any suitable substitute?
    Thank you.

  92. I couldnt think of what to make for dinner. Thank you for the recipe and idea.

  93. Hi! This looks delicious!! Is there any other noodle you would recommend if we can’t find this kind? I live in a rural area with one grocery store and walmart so our choices are limited!!! 🙂

    Thanks so much!

    • You can try substituting ramen or yaki-soba noodles, although udon noodles would really be best!

      • Thank you, for recipe! I made this tonight. Everyone loved it, but I can’t have too much salt in my diet. So, I was curious to know since I didn’t add salt to this recipe which sauce made the dish so salty?
        Cynthia

    • I used spaghetti noodles and it was still good. however, I agree that the noodles suggested would have been better.

    • Would think Walmart would carry the noodles. At most supermarkets I have found them usually on the bottom shelf in the Asian-inspired section. And I agree that Udon are the best noodles!! We rotate b/w udon, soba and ramen. The ones I find are not cold and around $3-4. Good luck

      • This looks yummy but I won’t be able to use any of the wonderful noodles you mentioned. I used to be able to eat them, soup soba was my favorite in Okinawa. but now I have been diagnosed with Celiac Disease and can’t have the wheat noodles. Boo! But I’ll try it with some of my rice noodles and I’m sure it will taste great. Thanks for the great recipes.

  94. Just came across your site. Very interesting. Have cooked for 63 years and always looking for something new. Thank you.Glo

  95. MMmm I was thinking of picking up something from our local take-out Asian restaurant, but then I remembered that it’s so easy, like you said, to whip up your own! This looks and sounds fantastic. How can it not be when it features mushrooms and broccoli though? Yum! 😀 x

  96. This looks super delicious and quick to make!

  97. yummers!!!! going to try it.i hope i find the noodles…. love your site…..

  98. Chungah, I am so happy that I found your recipes! I have a question. My husband is allergic to sesame in all forms. I know the sesame oil is used for flavor. Should I use a different type of oil in place of sesame, or just skip the oil all together? Keep the delicious recipes coming!

  99. Sounds delicious (of course!) Mini corn (canned) and diced red peppers will add an extra splash of colour.
    Please keep the “family friendly” recipes coming.

  100. Nice recipe. Thank you Chungah.