Beef Noodle Stir Fry
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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!
Featured Comment
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
Ingredients
- 2 (7-ounce) packages 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
- ⅓ cup reduced sodium soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
Instructions
- 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.
- In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
- Heat olive oil in a large cast iron skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
- 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.
- Serve immediately.
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I have been teaching my son to cook. We have tried several of your recipes and they have all been very good. We made this one using just veggies and it came out delicious. Glad we found you and your recipes.
This is absolutely damn delicious! Only change: I used organic Udon dry noodles as I couldn’t find the refrigerated ones. These were fine, probably no difference. I think I’d double it for Four as my husband ate so much of it
Absolutely delicious!!.. family loved it
OMG – we moved to San Antonio and have had a difficult time finding any decent Asian food…well I’ve stopped looking. OMG this was really good. Only changes I did was that I don’t measure my garlic and ginger but other than that ON SPOT AND AMAZING!
So tasty! This was fast and easy and really good. We all enjoyed it. I followed recipe exactly. This is the kind of recipe you can really add just about any kind of veggie. Highly recommend!
Loved this! My husband loves Asian dishes and this was a hit! I did a couple things differently though: 1) I used a non-stick skillet, and 2) I didn’t have oyster sauce, so I used fish sauce (it still worked).
Loved it, easy to make!
I’m allergic to shellfish! What would you sub for the oyster sauce? Thanks!
this meal was absolutely delicious. I will be cooking this again and again.
Made this before, and really loved it. The one change I’ll make tonight is to marinade the steak in some low sodium soy sauce first, since I’ve found in the past that the meat always lacked flavor.
Delicious ! I added extra ginger but it was supper good. I also used immi ramen pasta to cut the carb count and it worked out perfectly.
Loved this! Followed recipe as written, and it was delicious.
This is the best stir fry recipe I have found! I had all the ingredients for the sauce on hand and the noodles but no broccoli, cremini mushrooms, carrots or a top sirloin filet. Scanning my refrig I found a piece of some left over steak, shitake mushrooms, cabbage, onion, zucchini, and some tri colored mini peppers. It turned out wonderful!!! My husband loved it. I have made this again with what ever I had handy. Again turned out wonderful. I have passed on this recipe on to my friends & family. Great job Damn Delicious!!!!
I may update the score from 4 stars to 5 stars later. We did a “version” based on what was in our fridge and pantry. We didn’t have udon noodles, so we used Chinese noodles we typically use in Chow Mein. I’m betting it’s much better with the udon. As well we had no mushrooms, but it is clear they are perfect for the recipe. We loved this; it was extremely tasty and easy to make as well. We actually threw in asparagus and like many stir fry recipes I think this one is very flexible. Mushrooms and broccoli are likely the perfect combination but you can get creative and use up what is in your fridge. The only recommendation I’d have is add more beef . Guaranteed I will check out more of Chungah’s recipes. Thank you so much Chungah!
very delicious
It was amazing I didn’t use oyster sauce and I added sesame seeds
OUTSTANDING!!
I just made this, I couldn’t find oyster sauce so instead I just added some rice vinegar and some peanut butter. It’s very good.
This was amazing and easy to make. Everyone in the family loved it. Loved the spicy!!
So good. So easy. My 6&10 yr old loved it. Added cashews, baby corn and toasted sesame seeds. Served with homemade fried rice (cooked with egg, peas and soy sauce). Was a hit.