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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A very interesting recipe information. I’ll try it at home.
This was AWESOME! My husband could not stop raving about it. Thanks.
Tried out this recipe, and it was really yummy! Thank you.
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.
This looks tasty, I have to try!
Thanks for posting this.
This sounds really nice recipe. Thanks for putting this up. Will be giving this a go.
Simon
its awesome
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!
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.
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!!
Yes, you can reduce or omit the crushed red pepper flakes as needed.
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!
Would this be good with rice noodles? That’s what I have on hand.
Yes, absolutely.
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.
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!
Mine was spicy, was it the ginger or the red pepper?
Ginger.
Wow! it is awesome. I love it.
I’ve tried it the other night and my husband absolutely loved it! Definitely a keeper!
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!!
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!
Any will work! 🙂
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!
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 !