This beef stir-fry noodles recipe is nothing short of amazing and will having you wanting seconds before you even finish your first helping!
Stir-fry is always the answer to that ever important question: what’s for dinner? It’s quick, easy, delicious, and infinitely customizable making it the ultimate weeknight dinner when you can’t figure out what to make and want to spend zero energy on dinner.
Let’s admit, Stir fried beef is the type of comfort food that you want to eat again and again. And again. If you usually order takeout or dine out at a Chinese restaurant to enjoy a perfectly cooked stir fried chicken, now you have a better option.
For a quick and satisfying dinner, look no further than this full-flavored beef stir fry with noodles recipe. Infinitely adaptable, you could add just about any combination of protein and veggies that you’d like to the flavorful sauce and noodle base.
Stir-fries don’t have to mean just vegetables and rice; they can mean noodles, too! In fact, noodle stir-fries are one of our favorite weeknight comfort foods. Whether made with lo mein noodles or rice noodles, these stir-fries are quick to prepare, and serve as the perfect backdrop for everything from sliced chicken breast to tender bok choy.
When you’re looking for a quick weeknight dinner or a meal to clear out those leftover veggies hanging out in your fridge, a chicken stir fry always comes through. But not just any chicken stir fry, this recipe is loaded with flavors and a delicious sauce that coats it all. This meal also makes a great meal prep recipe as leftovers store well for 3 to 4 days.
2 tbs. canola oil (divided)
1.5 lbs. thinly sliced rib steak
2 tbs. cornstarch
4 cups of frozen mixed vegetables
1 tsp. salt
1 tsp. black pepper
2 tbs. ginger paste
1/3 cup orange juice
1 tbs. water
1/4 cup soy sauce
3 tbs. brown sugar
1 1/2 tsp. sesame oil
1 tbs. cornstarch
Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
Place 1 tablespoon of oil in a pan. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
Add vegetables to the pan and cook until crisp. Remove from pan and set aside with the beef.
Combine sauce ingredients except for the corn starch in a bowl and stir well.
Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
Garnish with green onions and enjoy!