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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Notes
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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
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.
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!
I can’t find refrigerated udon noodles where I live now. I bought dry instead. Anything that I should tweak?
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.
Thank you for sharing!
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!
Awesome!
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!
This was amazing! Looking forward to trying more of your recipes.
Thank you, Stefanie!
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!
Great additions!
I see that its 256 calories/serving, But what is the serving size?
Hi Stephanie! You would have to divide the full amount by 4 servings to get the serving size. Hope that helps!
I made this for my family tonight. We all loved it. Thank you.
Awesome!
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!
Thank you!
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.
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!
Glad you found them and it worked!
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!
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.
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!!!
How many people can 1 recipe portion= 4 serving serve?
4 people = 4 servings.
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!!
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
This dish is amazing! It’s a family favorite now. My adult kids have requested the recipe and now make it for these families!
This is one of our favorite recipes from your blog! It’s easy enough for a weekday too!
The flavors are perfect. I add water chestnuts and omit the mushrooms. Huge hit at our house!
Great! Thanks for sharing!