Description
This Beef Stir Fry with Noodles is a savory and colorful dish combining tender slices of strip steak with a medley of fresh vegetables and flavorful sauce, all tossed with perfectly cooked ramen noodles. Perfect for a quick weeknight dinner, it’s packed with bold flavors enhanced by garlic, soy sauce, and a hint of hot sauce for depth without overpowering heat.
Ingredients
Scale
Meat Seasoning
- 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
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup beef broth
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1/4 teaspoon ground ginger
Stir Fry
- 1 1/4 pounds strip steak or flank steak or top sirloin
- 2 tablespoons peanut oil (can substitute olive or vegetable oil)
- 1/3 cup dry white wine (Chardonnay or Pinot Grigio recommended)
- 3 cups broccoli florets
- 3/4 cup carrots, julienned
- 1 yellow onion, sliced
- 1 cup snap peas
- 8 ounces mushrooms, rinsed and sliced
- 1 red bell pepper, sliced
- 3 ounces ramen noodles (or udon/thin spaghetti)
Instructions
- Prepare the Sauce: Combine the cornstarch with cold water in a large measuring cup with a spout. Add beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. Stir well and set aside in a cool place to prevent activating the cornstarch prematurely.
- Cook the Noodles: Begin boiling salted water for the noodles. Cook the ramen noodles according to package instructions (about 4 minutes). Time it so noodles are ready to add to the stir fry at the end. Drain and set aside.
- Prepare the Beef: Place plastic wrap over the steak and pound it flat using a meat mallet to tenderize. Trim any large fat areas, then slice the meat thinly against the grain. Pat dry, season with the meat seasoning mix, and toss well to coat.
- Sear the Beef: Heat 2 tablespoons of olive or peanut oil over medium-high heat in a skillet or wok. Sear the beef slices in batches for 3-4 minutes each to avoid overcrowding. Remove the beef and let it rest.
- Cook the Vegetables: Reduce heat to medium and add the white wine to the skillet, scraping the bottom to deglaze. Add a splash of additional oil if needed, then add broccoli, carrots, onions, snap peas, and mushrooms. Stir-fry for 3-4 minutes until slightly softened. Add red bell peppers and continue cooking for 2 minutes until fragrant and tender.
- Add the Sauce and Beef: Pour in the sauce mixture and bring to a boil. Cook until it thickens to desired consistency. Reduce heat to medium-low, return the beef slices and any accumulated juices back to the skillet, stirring to coat in the sauce.
- Combine with Noodles and Serve: Gently stir in the cooked noodles and heat through. Garnish with preferred toppings such as green onions, chopped peanuts, toasted sesame seeds, or crunchy chow mein noodles. Serve immediately.
Notes
- Slice the meat against the grain and tenderize with a meat mallet for optimal tenderness.
- Frozen broccoli can be used if fresh is unavailable; thaw and pat dry before cooking.
- White wine adds depth, but chicken broth can be substituted if avoiding alcohol.
- Consider low sodium soy sauce and broth to control sodium levels.
- Other vegetable additions like spinach, kale, celery, or bok choy enhance nutrition and flavor.
- Use ramen noodles without seasoning packets or substitute with udon or thin spaghetti.
- Adjust the amount of noodles to suit preference, doubling if more is desired.
- Hot sauce is for flavor enhancement, not spiciness; Frank’s Hot Sauce is recommended.
- Store leftovers in airtight containers; refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
