Beef Vegetable Stir Fry Recipe with Noodles
Vegetable beef stir fry with noodles is the perfect takeout fakeout recipe for busy weeknights when you're short on time but want a nutritious meal. It's customizable (which is great if you're cooking for picky eaters), flavorful, and will be on the table in 30 minutes!
Servings 6 servings
Ingredients
Stir Fry Sauce:
- 1/2 cup water
- 1/4 cup low-sodium soy sauce
- 2 tablespoons light brown sugar lightly packed (or coconut sugar or honey)
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon peeled freshly-crushed garlic see Notes
- 2 teaspoons peeled freshly-grated ginger see Notes
- 1/2 tablespoon mirin optional
- 1/2 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon Better Than Bouillon Chicken Base
- 1/2 teaspoon crushed red pepper flakes optional; more or less to taste
- 1/4 teaspoon white pepper optional
Beef Vegetable Stir Fry:
- 8 ounces soba noodles or any kind of noodles you like
- 2 tablespoons avocado oil or light olive oil, or vegetable oil
- 1 1/4 pounds beef thinly sliced across the grain (such as flank steak, skirt steak, sirloin, etc.)
- 1 1/4 cups thinly sliced yellow onion about 1 medium onion
- 2 cups julienned carrots
- 2 3/4 cups frozen broccoli florets thawed, drained, and microwaved for 2 minutes (see Notes for fresh broccoli)
- 2 scallions for garnish
Optional Garnish Ideas:
Instructions
For the Stir Fry Sauce:
- Add all ingredients to a medium bowl and whisk to combine. Use to make stir fry, or cover and store in the fridge for up to 1 week.
For the Beef Vegetable Stir Fry with Noodles:
- Cook the noodles according to the package directions, then rinse and drain well.
- Preheat a wok or large deep skillet over high heat until it’s scorching hot. Add the oil and once hot, add the beef in a single layer. Let it sear for 4 to 5 minutes, then stir in the onion and carrot and cook 3 minutes more.
- Add the stir fry sauce and cook until the sauce thickens, about 2 minutes, stirring constantly.
- Add the broccoli and noodles, and gently toss to coat with the sauce. Remove from the heat, sprinkle on the scallion, and serve with any garnishes you like.
Notes
- Fresh Broccoli Instead of Frozen: I like to keep frozen broccoli on hand because it’s versatile and great for a go-to veggie when you don’t have fresh vegetables on hand. If you prefer to use fresh broccoli instead of frozen, cut it into florets and add it along with the onion and carrot.
- The Vegetables: One of the best things about stir fry is that it’s highly customizable! You can use just about any vegetables you like. As a rule of thumb, try to include 1 cup of raw vegetables per serving, so here we use a total of 6 cups of raw vegetables for 6 servings. Other vegetables that would be delicious here are mushrooms, zucchini, bell pepper, sugar snap peas, snow peas, cabbage, etc.
- Storage (Sauce): Store this sauce covered in the fridge for up to 1 week or in the freezer for up to 3 months. Freeze it in an ice cube tray so you can easily thaw as much as you need.
- Storage (Stir Fry): Once cooled, store in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheating (Microwave): Put it in a microwave-safe dish, cover the top with a damp paper towel so it doesn't dry out, and then microwave on high for 2 minutes. After that, stir it and microwave in 30-second intervals until warm throughout, stirring between each interval.
- Reheating (Stovetop): Put a pan over medium-high heat. Once hot, add a little bit of oil, the stir fry, and a splash of water. Cover the skillet for a couple minutes so the steam can help warm it, and then remove the lid and cook until the liquid you added is evaporated and it's warm throughout, about 1 to 2 minutes more, stirring constantly.