Description
This Beef Stir Fry with Noodles is a quick and flavorful dish perfect for weeknight dinners. Tender strips of beef are cooked with colorful vegetables and a savory, slightly sweet sauce made with soy sauce, honey, and a touch of hot sauce. Served over tender ramen noodles, this stir fry delivers a satisfying balance of textures and flavors in just about 35 minutes.
Ingredients
Scale
Spices and Seasonings
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon chili powder
- 1 teaspoon hot sauce
- 1/4 teaspoon ground ginger
Sauces and Liquids
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup beef broth
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 3 tablespoons honey
- 1/3 cup dry white wine
Vegetables
- 3 cups broccoli florets
- 3/4 cup julienned carrots
- 1 yellow onion, sliced
- 1 cup snap peas
- 8 oz mushrooms, rinsed and sliced
- 1 red bell pepper, sliced
Protein
- 1 1/4 pounds strip steak (or flank steak or top sirloin), thinly sliced
Other Ingredients
- 3 cloves garlic, minced
- 2 tablespoons peanut oil (can substitute olive or vegetable oil)
- 3 oz Ramen noodles
Instructions
- Prepare the Sauce Mixture. In a bowl, combine the garlic salt, celery salt, onion powder, black pepper, salt, and chili powder. In a separate small bowl, dissolve 3 tablespoons of cornstarch in 3 tablespoons of cold water, and set aside. In a larger bowl, mix the beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, ground ginger, and white wine to create the stir fry sauce.
- Marinate and Cook the Beef. Toss the thinly sliced strip steak with half of the mixed spices to season. Heat 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and stir fry for about 3-4 minutes until it’s browned but not fully cooked. Remove the beef from the pan and set aside.
- Cook the Vegetables. In the same skillet, add the sliced onion, broccoli florets, carrots, snap peas, mushrooms, and red bell pepper. Stir fry for around 5-6 minutes until the vegetables are tender-crisp.
- Combine and Thicken the Sauce. Return the cooked beef to the skillet with the vegetables. Stir the cornstarch slurry again and add it to the sauce mixture. Pour the combined sauce over the beef and vegetables. Stir well and cook for another 2-3 minutes until the sauce thickens and coats everything evenly.
- Prepare the Noodles. In a separate pot, cook the ramen noodles according to the package instructions, usually boiling for 3 minutes until tender. Drain the noodles.
- Serve. Plate the cooked ramen noodles and top them with the beef and vegetable stir fry. Serve hot for a delicious, hearty meal.
Notes
- For beef, flank steak or top sirloin are great substitutes and cook well in stir fry dishes.
- If you prefer a non-alcoholic version, you can replace the white wine with additional chicken broth or water.
- Use fresh or dried ramen noodles; dried noodles usually require boiling before adding to the dish.
- Adjust the amount of hot sauce to your spice preference.
- This dish is best enjoyed immediately but leftovers can be refrigerated for up to 2 days.
