Beef and Noodle Stir Fry

Ingredients

For the Marinade:

• 1 Tbsp soy sauce

• 1 Tbsp cornstarch

• 1 tsp sugar

• 1 tsp sesame oil

• 1 Tbsp neutral oil

• 1 Tbsp water

• ½ tsp baking soda 

For the stir fry sauce:

• 1½ cups beef broth (or water + bouillon)

• 1 Tbsp oyster sauce 

• 1 Tbsp hoisin 

• 1 Tbsp brown sugar

• 1 Tbsp rice vinegar

• 1–2 tsp sesame oil

• Chili paste/flakes to taste

Slurry:

• 1½ Tbsp cornstarch + 2 Tbsp cold water

Veggies: (recommended but use what you like!)

• Broccoli (small florets)

• Mushrooms (sliced)

• Carrots (matchstick)

• Bok choy (stems + leaves separated)

• Red bell pepper (sliced)

• Onion (sliced)

• Garlic + scallions

Noodles:

• Use any type of noodle you prefer. Fresh or dried. Ramen, Udon, Yakisoba, Rice, Angel Hair, etc.

Directions

1.  Marinate the beef:

• Slice beef against the grain if needed.

• Mix marinade ingredients well.

• Let sit 20–30 minutes max.

2.  Make the sauce/slurry

• Mix the sauce ingredients. Make the slurry and set aside until the end.

3.  Prep the veggies and noodles

• Prep veggies and set aside. 

• Cook noodles according to package directions if they are dried. Fresh noodles just go under hot water until they are soft.

4.  Cook Beef

• Heat pan very hot

• Cook beef in batches (don’t crowd)

• Let it sear before stirring

• Cook ~1–2 minutes total

• Remove and set aside

5.  Cook Veggies (in order)

• Onion + garlic first

• Broccoli + carrots

• Mushrooms

• Bell pepper

• Bok choy stems → then leaves last

👉 Keep heat high so they stay crisp

6.  Bring It Together

• Add beef back in

• Add noodles

• Stir sauce + slurry, then pour into pan

👉 Toss quickly (1–2 minutes) until:

• Sauce thickens

• Everything is glossy

• Noodles are coated but not swimming

7.  Finish

• Add scallions

• Tiny drizzle sesame oil

• Optional: squeeze of lime or extra chili paste