This post may contain affiliate links. See our disclosure policy.
This easy Beef Stir Fry with Noodles can be made in just 20 minutes! Tender beef, fresh veggies, and noodles tossed together in a delicious savory sauce.
Beef Stir Fry with Noodles
This Beef Stir Fry with Noodles can be made in under 20 minutes. Plus, it is always a hit with the family! I like to throw this together on busy nights when I need to get dinner on the table fast. (Be sure to read all the rave reviews in the comments below!) Everything is all mixed into one easy dish for minimal clean-up as well. So many wins with this one!
What I love most about stir fry recipes (especially this one) is that you can mix-and-match everything. The types of meat, the noodles, and the variety of vegetables can all be hand picked to suit your tastes. You can make it any way you want! There are literally thousands of combinations!
Beef Stir Fry Marinade
This marinade couldn’t be easier. It’s just soy sauce, beef broth, brown sugar, ginger, and garlic. To make things even easier, we just double the marinade and divide it in half so we can use the rest for the sauce while cooking. For the best results, you will want to marinate your steak slices in the marinade for at least 2 hours. If you are in a time crunch and want to make this dish without the marinade, it can be skipped. The steak won’t be quite as flavorful but you will still get great results.
Beef Stir Fry Sauce
The only difference between the sauce and the marinade for this recipe is a little bit of cornstarch. The cornstarch just makes the sauce a little thicker and helps to coat the noodles. The sauce for this beef stir fry is a more savory sauce, which I like with beef dishes. If you want it to be sweeter and have a more teriyaki flavor, just add a little pineapple juice and/or a little more brown sugar.
Stir Fry Vegetables
There are SO MANY different vegetables that you can use in stir fry dishes. Here are some of our favorites:
- Baby Corn
- Bamboo Shoots
- Bean Sprouts
- Bell Peppers
- Onions (Red, Yellow, or White)
- Snow Peas
- Sugar Snap Peas
- Water Chestnuts
Frequently Asked Questions
For this particular recipe we used sirloin steak. It is a nice, tender cut of meat that marinates and sautés well in a stir fry. It’s a very versatile cut of steak that you almost can’t go wrong with. The downside to sirloin steak is that it can easily get overcooked. For optimal results, stir fry until JUST cooked through. Other cuts of steak that work well for stir fry includes flank steak, skirt steak, and rump steak.
I like to slice my beef SUPER thin. Seriously, like paper thin (like at the Mongolian BBQ restaurants). The thinner, the better. An easy tip for slicing steak is to freeze the steak for 10-15 minutes before slicing, then slice it with a sharp knife. I also like to cut it on a 30 to 45-degree angle instead of slicing it straight down so I can get it even thinner. You will find that the flavor is better and it is easier for kids to eat. It also absorbs the marinade better.
The key to slicing vegetables is to try to cut them all close to the same thickness. You want all your vegetables to cook as evenly as possible.Also remember to keep your vegetables bite-sized. You don’t want to have to use a knife to cut up the vegetables after serving. Vegetables like celery and carrots can be cut on an angle.
Be sure to try some of our other quick dinner ideas!
- 15-Minute Beefy Noodle Skillet: This recipe is perfect for those busy nights when you need dinner quick. Ground beef and noodles with a creamy, cheesy sauce.
- Easy Crock Pot Pork Chops: Our popular Crock Pot Pork Chops have only 4 ingredients and hardly any prep time! The pork chops slow cook in a delicious creamy savory sauce you will love.
- Easy Chicken and Rice Casserole: Chicken Casserole isn’t only easy to make, it is easy to clean up! Just throw away the foil lining and cleanup is done. Easiest weeknight dinner ever!
Beef Stir Fry with Noodles
- Fry Pan/Skillet
For the sauce/marinade:
For the stir fry:
- 16 ounces boneless beef sirloin steak sliced thin
- 16 ounces linguini noodles
- 4 teaspoons canola oil divided
- 1 red bell pepper sliced thin
- 1 onion sliced thin
- 2 carrots sliced into match-sticks
- 2 cups broccoli florets
- 2 cups cabbage shredded
- sesame seeds to taste (optional)
- red pepper flakes to taste (optional)
- Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
- Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
- Prepare linguini noodles according to package directions. While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
- Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
- When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.