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.
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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 looks amazing!
Amazing recipe! Easy. I used ramen kindles instead. Was a little salty, I would skip adding salt next time, soy sauce was plenty enough.
still yet to cook with udon noodles. Looks delicious though.
I found dry udon noodles at my grocery store. How are they different from refrigerated? They tasted great but I was surprised by the sodium content! Thanks!
The refrigerated ones cook through a lot quicker.
costco also has them.
I’m going to assume that the dry noodles are uncooked and the refrigerated noodles are cooked.
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.
Yakisoba noodles would be a great substitute!
I found some in the refrigerated section in the PRODUCE department. Usually where the vegetarian meat substitues, organic juices and wonton wrappers are. Hope this helps you out (and it not too late)
What can I use because my store does not carry regrigerated udon noodles?
Yakisoba noodles would be a great substitute!