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Beef Noodle Stir Fry Recipe

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4.1 from 73 reviews

A flavorful and quick Beef Noodle Stir Fry featuring tender beef strips, savory mushrooms, crisp snow peas, and spring onions tossed with rich soy-based sauces and perfectly cooked egg noodles. This stir fry is a perfect balance of savory, slightly sweet, and aromatic flavors, ideal for a satisfying weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 500 g / 1 pound beef strips, cut against the grain
  • 450 g / 16 ounces Hokkien noodles or other types of egg noodles (e.g., Singapore or thin egg noodles)
  • 250 g / 9 ounces mushrooms, thickly sliced
  • 150 g / 5 ounces snow peas or sugar snap peas, stringed and trimmed
  • 1 brown onion, thickly sliced
  • 1 spring onion / green onion, cut into 5cm / 2″ lengths
  • 2 cloves garlic, minced
  • ½ tablespoon dark soy sauce
  • 1 teaspoon brown sugar
  • ¼ teaspoon sesame oil
  • 2 tablespoons neutral-tasting oil (e.g., canola, sunflower)
  • Black pepper, to taste

Velveting Beef Marinade

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon neutral-tasting oil
  • 1 tablespoon cornstarch
  • 1 clove garlic, minced
  • Black pepper, to taste

Instructions

  1. Prepare the Velveting Marinade: In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon neutral oil, 1 tablespoon cornstarch, 1 minced garlic clove, and black pepper. Mix well until the cornstarch is fully incorporated.
  2. Marinate the Beef: Add the beef strips to the marinade, ensuring they are evenly coated. Let them marinate for at least 20 minutes to tenderize and infuse flavor.
  3. Cook the Noodles: Boil or soak your choice of egg noodles according to the package instructions until al dente. Drain and set aside, tossing gently with a little oil to prevent sticking.
  4. Heat the Pan and Cook Aromatics: Heat 2 tablespoons of neutral oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced brown onion; stir-fry until fragrant and slightly softened, about 2 minutes.
  5. Stir-Fry the Beef: Increase heat to high and add the marinated beef strips. Stir-fry quickly until the beef changes color and is almost cooked through, about 2-3 minutes. Remove beef from the pan and set aside.
  6. Cook the Vegetables: In the same pan, add the sliced mushrooms and snow peas. Stir-fry until the mushrooms are tender and the peas are crisp-tender, about 3-4 minutes.
  7. Combine Ingredients: Return the beef to the pan. Add the cooked noodles, dark soy sauce, brown sugar, sesame oil, and black pepper. Toss everything together thoroughly over medium-high heat for 2-3 minutes to combine flavors and heat through.
  8. Finish with Spring Onions: Add the cut spring onions, stir briefly just to combine, and remove from heat.
  9. Serve: Plate immediately while hot, garnishing with additional black pepper if desired. Enjoy your delicious beef noodle stir fry!

Notes

  • Use Shaoxing wine for authentic flavor, but dry sherry can be a substitute.
  • Velveting the beef with cornstarch creates a tender texture.
  • Choose fresh and firm mushrooms and crisp snow peas for better texture contrast.
  • For extra heat, add crushed chili or chili oil while stir-frying.
  • Adjust soy sauce quantities based on your preferred saltiness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian, Chinese

Find it online: https://allyumcooks.com/beef-noodle-stir-fry-recipe/