Beef Noodle Stir-Fry

quick and easy
Quick and easy
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8 oz Egg noodles dried wide, about 2.5 cups
1 tbsp Vegetable oil
8 oz Flank steak or top sirloin (or leftover roast beef), sliced into bite-sized strips
1 Onion small, sliced
1 Carrots medium, thinly sliced
1 cup Brown mushrooms sliced
1 cup Napa cabbage Chinese cabbage, sliced
1 cup Fresh spinach
For sauce:
2 tbsp Soy sauce
2 tbsp Oyster sauce or hoisin sauce
1 tsp Rice vinegar or mirin, optional
1 tsp Sesame oil
½ tsp Cumin ground
¼ tsp Black pepper ground or white pepper
For garnish:
Sesame seeds toasted, to taste

Nutritional information

50 mg
  • For sauce:

  • For garnish:

Beef Noodle Stir-Fry


This quick and easy Beef Noodle Stir-Fry is packed with veggies, mushrooms, and umami flavors thanks to the combination of oyster and soy sauces, rice vinegar, and sesame oil. Chinese egg noodles deliver an authentic taste and satisfying chew, but in a pinch, any Asian noodles will do the job.      

This Chinese-inspired stir-fry recipe comes together fast, and that’s perfect for a quick weeknight dinner that’s healthy and delicious, too. From start to finish, this recipe takes 15 minutes. Cook the noodles in salted boiling water according to the package instructions. Meanwhile, heat oil in a large wok until sizzling hot. Add the bite-sized pieces of beef and cook until browned on all sides. Add the sliced vegetables and mushrooms and cook until tender. Stir in the cooked noodles and sauce ingredients and cook for a few minutes more. Serve immediately, garnished with toasted sesame seeds. It’s faster and better than takeout, I promise. Enjoy!   

To make the Beef Noodle Stir-Fry, you will need the following ingredients:

Ingridiens for Beef Noodle Stir-Fry

Steps to make Beef Noodle Stir-Fry


Cook noodles


In a large pot of salted boiling water, add 8 ounces dried wide egg noodles and cook according to the package instructions, about 6 minutes. Then drain and set aside.


Cook beef


In a large wok or pan over high heat, heat 1 tablespoon vegetable oil until sizzling hot, about 1 minute. Add 8 ounces bite-sized beef pieces and cook until browned on all sides, about 3-4 minutes. If using leftover roast beef, cook it until starting to warm, about 1-2 minutes instead.


Add vegetables and mushrooms


Stir in 1 sliced onion, 1 sliced carrot, 1 cup sliced brown mushrooms, 1 cup sliced Chinese cabbage, and 1 cup spinach. Cook until tender, about 3-4 minutes.


Add noodles and sauce ingredients


Stir in the cooked noodles and add 2 tablespoons soy sauce, 2 tablespoons oyster sauce or hoisin sauce, 1 teaspoon rice vinegar or mirin, 1 teaspoon sesame oil, ½ teaspoon ground cumin, ¼ teaspoon ground black pepper or white pepper. Toss well and cook, stirring, for another 2-3 minutes until evenly coated.



Serve immediately, garnished with toasted sesame seeds.

Get dinner on the table in just 15 minutes with this easy Beef Noodle Stir-Fry recipe! Made it? Let us know what you think in the comments below!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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