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Beef Noodle Stir Fry -Favorite Family Recipes


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Beef Noodle Stir Fry -Favorite Family Recipes 1 Picture


  • 2/3 c. reduced-sodium soy sauce
  • 2/3 c. beef broth
  • 2 Tbsp. brown sugar
  • 4 cloves garlic, minced
  • 2 tsp. minced ginger
  • 1 tsp. cornstarch
  • 1 lb. boneless beef sirloin steak, sliced thin
  • 1 lb. linguini noodles
  • 4 tsp canola oil, divided
  • 1 red bell pepper, sliced thin
  • 1 onion, sliced thin
  • 2 carrots, sliced into match-sticks
  • 2 c. broccoli florets
  • 1-2 c. cabbage, shredded
  • sesame seeds, to taste (optional)


Servings 1
Adapted from


Step 1

Beef Noodle Stir Fry -Favorite Family Recipes

Beef Noodle Stir Fry

This beef noodle stir fry can be made in under 20 minutes and is always a hit with the family. It is another one of those recipes I like to whip up on those busy nights when I just need to get dinner on the table fast. I also love that everything is all mixed into one easy dish for minimal clean-up as well. So many wins with this one! I like to use linguini noodles with this recipe because I think the noodles absorb the sauce really well, but you can use spaghetti noodles or even go a more “traditional” route and try it with yaki soba noodles or even Ramen noodles.

In these types of dishes I like to slice my beef SUPER thin… seriously, like paper thin. The thinner, the better. To get it like this I will usually use beef that has been previously frozen and only thaw it part way (just enough that I can 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 (I think it holds the marinade and flavor better) and it is easier for kids to eat. The sauce for this is a more savory sauce, which I like with beef dishes but 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.

Beef Noodle Stir Fry

For the stir fry:

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 tsp. 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 serve immediately.

Low Calorie Sesame Chicken Stir Fry

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