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!
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.
Notes
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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
The soy sauce would be the culprit for this one. But please feel free to reduce as needed to fit your dietary restrictions.
You can try low sodium soy sauce to help reduce the sodium as well.
I just looked at the label on my Oyster Sauce, and it too has quite a bit of sodium.
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.
We hope you’ll still be able to enjoy this one!
have you tried lotus foods they make a brown rice ramen noodle thats gluten free vegan cert non GMO I bought ours at Costco so were trying this tonight.
In Malaysia , Thailand and Singapore , rice noodles were always used and tasted better than wheat noodles because rice noodles absorbs the sauce better.
Just came across your site. Very interesting. Have cooked for 63 years and always looking for something new. Thank you.Glo
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
This looks super delicious and quick to make!
yummers!!!! going to try it.i hope i find the noodles…. love your site…..
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!
I recommend omitting than substituting. Hope that helps!
I used olive oil instead and it still stated amazing.
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.
Nice recipe. Thank you Chungah.