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

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

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!

4.9 stars (38 ratings)

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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

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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.

Video

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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