Ground Beef Noodle Stir Fry
Use up all those veggies in the easiest stir-fry of all! Quick, simple and completely customizable to what you have on hand!
Remember that time I went to Vegas?
That time I flew out for one night, eating my life away, ordering room service and making homemade noodles at Mr. Chow?
Actually, to be honest, I didn’t have any success with the noodles. But nobody needs to know that.
Except I was completely inspired to make these ground beef noodles the minute I came home from my trip.
Then I ate noodles for days.
And tried again at the homemade noodle attempt. Still no success.
I haven’t given up just yet!
But you can follow my entire journey at Caesars Palace right here as I eat through all the restaurants in one day!
Ground Beef Noodle Stir Fry
Ingredients
- 2 7-ounce refrigerated udon noodles, seasoning sauce packets discarded
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 12 ounces broccoli florets
- 1 green onion, thinly sliced
For the sauce
- ¼ cup reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- teaspoon Sriracha, optional
Instructions
- In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside.
- In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
- Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
- Serve immediately, garnished with green onion, if desired.
Did you make this recipe?
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Disclosure: This post is sponsored by Caesars Palace Las Vegas Hotel and Casino. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
This is excellent and I make it often. Sometimes I add mushrooms. I always use Thai rice noodles as my son is allergic to wheat. I have swapped the ground beef for chicken breast and love it the same. The sauce doesn’t look like much when combined but it does the trick and is plenty. I love this website as the recipes are well thought out and call for common ingredients with not much difficulty or time spent.
I made this last night, I knew we had a winner when my 98 year old mother commented how good it was! I followed the recipe to a degree, adding more veg, like snap peas for crunch, and mushrooms for texture. I skipped on making the sauce, using a store bought manchurian bottled sauce, and regular ol’ spaghetti rather that udon. Finally I used 90/10 ground beef because the sauce added all the moisture I would need. Ohhhh finally I added some shrimp that had been in the freezer, not enough for a separate meal, but a perfect addition to a great dish!!
I’ve made this numerous times & love it
I also email the link to friends all the time
It’s comfort food
I highly recommend
Excellent!
I tried this for the first time !! But always read the reviews for twiking the recipe . So I doubled up on the ingredients for the sauce . I had bought ginger paste (cause availability) . I added a 1/2 tsp . But should of added maybe a tsp . The udon noodles were precooked 14 oz . Instead of a yellow onion I used a bunch of green onions and chopped it all and used it which was glad I did !!
Used about a 3/4 cup of carrot sticks . Also I steeped the broccoli in steaming water for a minute then drained and then added it .. it adds with cooking easier for I had a large skillet but
It would be better in a wok !! But overall I’d do it again !!
Ours was delicious!
I always read the reviews before trying a new recipe and tweak according to what makes sense to me.
So, I doubled the sauce (and added 2 tsp cornstarch. Just 3 tbsp brown sugar though – didn’t want it too sweet. Used red pepper and mushrooms and some baby bok choy as the veg. Otherwise followed the directions as written and it turned out super yummy! Will add to my files.
Thanks for sharing 🙂
I made this last night and it was a hit! I think I will double the sauce next time since noodles soak up the sauce quite a bit. Amazing, thank you!
very quick & easy stir fry! I made a few little adjustments:
– marinated the minced beef with some sesame oil, mirin, soy sauce, ground white pepper and some sugar
– changed the veg to spinach and mushrooms
– switched out the rice wine to mirin, added some sugar and some oyster sauce
I didn’t have any ginger on hand, but used the white ends of spring onions instead.
All in all — YUMMY!
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I love how easy and tasty this dish is! It was super quick to throw together and I only needed to use one pan, which is awesome. My only criticism is that the sauce definitely needs to be doubled! As written, there is a tiny amount of sauce for the volume of noodles and veggies. With double the sauce, this is a great fast weeknight dinner =)
Love the recipe but can’t do the bell pepper but use poblano instead.
I also use this recipe when I need to use up veggies – great with shredded cabbage – family goes crazy.
It is a family staple recipe that evolves with the seasons and have even just used angel hair pasta in a pinch!
It was really easy and tasted great! I did add more veggies and some cabbage. I also doubled the sauce and used 1/2 sugar for preference. Thank you!
Didn’t have Udon and used Ramen noodles
This was so easy and delicious. Thank you for another great recipe!
This was really good! I doubled the sauce, added extra garlic (1 tablespoon minced) and used carrot instead of bell pepper. I also added 2 teaspoons of cornstarch to the sauce and used rice noodles to make it gluten free. It was really, really tasty. I will definitely make it again!
Omg this was so good, as are all of your recipes! I added shredded carrots instead of peppers cause that’s what I had! We absolutely loved this! I added some pasta water at the end! Such a great recipe!
Made this last night. Used mung bean noodles because a) my child has celiac and b) that’s what I had on hand. Did not use peppers as my kids won’t eat them; switched them out for julienned carrots, string beans and peas. The noodles were fine as were the vegetables. Recipe review – I doctored it a bit. Added way more garlic and a bit more ginger; subbed in chili/garlic sauce rather than sriracha. Added another tsp of sesame oil. Used 2 tsp cornstarch based on prior comments about the sauce needing to stick more. Marinated beef with abt 2 tsp rice wine, 2tsp soy sauce, 1 tsp cornstarch. Sauteed 1.5 tsp of the ginger/garlic mix first in oil before adding beef & onion. Cooked until no longer pink; drained; returned to skillet so meat could brown & onions soften further. Removed from skillet. Cooked 1 tsp ginger/garlic ’til fragrant – added broccoli, carrots. then peas and string beans. Returned meat to skillet; cleared center of wok & add 1 tsp oil & remaining 2 tsp ginger/garlic mince. When fragrant, mixed all together. Added noodles & sauce. Topped with 3 sliced scallions.
My family ate it. I liked it, didn’t love it. Am constantly on the hunt for interesting recipes that I can make gluten free, so this fit the bill. I think it’s a decent base recipe and I made changes that may have altered the underlying character of the recipe, so my take on this should be taken with a grain of salt and is not meant to be a pure recipe review – this is more a note for me (since I’m sure I’ll find this recipe again in my searches) than it is a real review. And I think this is such a cute website with lots of great ideas. I also think a lot of ppl would really like this. It’s easy, and it’s got flavor. I’m just looking for something more distinct. I thought about using shitakes for the umami but was afraid the youth would reject.
Good basic recipe for cooks with moderate cooking skills.
I would add some cornstarch to the sauce ingredients which would serve two purposes, a) prevent the beef soaking all the liquid up as soon as it comes into contact, and b) help the ingredients to adhere to the noodles for a better eating experience for the diner. The cornstarch could also be introduced as a water based slurry instead of mixed with the sauce ingredients.
I substituted some Pak Choy and Sugarsnap Peas roughly chopped as I had no Broccoli at hand, also a few sliced Chestnut mushrooms, just ‘cos I like ’em
I rate it 5 stars ⭐️ Amazing I want to make it again
So yummy. I didn’t have an onion so I added 1 Tbs of onion powder. I didn’t have fresh ginger so I used 1/2 tbs of ginger powder. And I switched out the soy sauce for coco aminos and the brown sugar with coconut sugar. I used rice dry Asian noodles And boiled them 3 minutes. And didn’t have green onions. It turned out so good. My kids asked me to make it for lunch tomorrow I will keep it in my rotation for sure
So damn good! I made the recipe according to the directions, except I used a 12 oz bag of broccoli stir fry that had snow peas, and shredded cabbage. Next time however, I will increase the sauce by 1 1/2 times. I wasn’t a big fan of the hamburger so next time I will thinly slice some sirloin in place of the hamburger. I love this site, always so many great recipes to try.
Absolutely fabulous. Delicious & will be one of my family’s favourite.