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.
Just made this tonight and it was so delicious!! My entire family gobbled it up. Had to keep hubby from licking his plate! Will definitely be making this again. The sauce was to die for. I will use this in other recipes. The only thing I substituted was Tamari sauce for the soy sauce. Thank you!!!
Nice easy, quick and tastes great recipe. A good change from my old meat and tomato sauce over spaghetti noodles
WOULD THIS BE GOOD, SERVED OVER JASMINE RICE?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I used ramen kindles instead. Was a little salty, I would skip adding salt next time, soy sauce was plenty enough.
Always wanted to know…can you leave out the sugar? I don’t like sweet foods so will this be fine without sugar or would there be something else I could replace it with to make it more complex?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Where would I find these noodles? I looked in Kroger, Giant Eagle and Meijer (my local grocery chains). Can I substitute something else as this looks really good.
Yes, absolutely, you can substitute with pasta noodles!
This was delish! my son declared it in his top 3 favorite recipes and asked for it weekly! that’s when you know it’s a keeper recipe! 🙂
Can I use mirin? Could not fine rice wine vinegar. Want ti make this for lunch today.
Nora, here are possible substitutes for rice wine vinegar.
http://simmerandboil.cookinglight.com/2015/05/18/rice-wine-vinegar-substitute/
This was absolutely fantastic!!!! It’s going into our recipe box (and that takes a lot to do). Thank you for all your recipes!!!
Udon is my favorite noodle and I’ve been experimenting with it lately, it seems like it can go perfectly with any stir fry recipe. Love the color combination and the vegetables used, and most of all the fact that it doesn’t take a long time to prepare.
This looked so good and easy that I had to make it for my husband and son. I made it exactly as written (and added a healthy squeeze of Sriracha) and it was a HUGE hit! We all loved it and even though my skillet was overflowing, there was barely anything left in the pan when they were done. I made it again tonight and added more garlic and ginger this time because I just LOVE garlic and ginger together. Thank you for this recipe — I’ve only just come across your recipes on Pinterest and am so happy I did!
just made it and it was delicious! Damn delicious :)!! Mind you I haven’t even heard of udon noodles before , but to my surprise I was able to find them in Walmart. Thank you for this yummy recipe.
Looks delish! can’t wait to try! I’ve already made a few of your recipes and love them.
This was fantastic! My 3 kiddos licked their plates clean!
Hello,
Do you mean 2 x 7 oz of noodles so 14 oz of noodles in total?
Thank you!
Yes.
This was my second recipe I have made from you,
One pan chicken bruschetta was the first. Amazing first recipe, but I have to say my husband went nuts over this one..:). He is a stir fry snob, so this was a big deal. The sauce was ahhmazing.. can use for a lot. We sautéed mushrooms beforehand and added later which he loved.
Couldn’t find udon noodles or even yokisaba.. Used Hokkien stir fry noodles.. was a little worried but man did it turn out great…:). Thanks Chunga!
thanks for this recipe, who knew ground beef (or whatever protein is on hand, as you suggest) plus noodles, love ground beef in all its traditional pairings, but this looks really interesting!
This should read… I love your recipes….
I look all your receipts. Your dishes makes my mouth salivate, but I don’t think I will be able to make this dish. It looks so yummy.
Noodles aren’t the easiest to whip up but eating my way through a Vegas trip sounds really appetizing!
– John Munro
http://foodvacuumsealers.com.au