Here’s a satisfying beef stir-fry with noodles that features a bold, homemade, savory sauce. It’s loaded with tender beef strips, fresh veggies, and chewy ramen noodles. It’s a delicious weeknight recipe that’s easily customizable and ready in just 30 minutes!
Stir-fry is what I lean on during busy weeknights when I want a satisfying, well-rounded dinner without a lot of fuss. This beef stir-fry is especially flexible, which makes it perfect for using up whatever vegetables are hanging out in the fridge at the end of the week. With tender top sirloin, chewy ramen noodles, and a colorful mix of quick-cooking veggies, it always feels hearty and comforting without being complicated.
I almost always make my own stir-fry sauces, and this one is bold, savory, and full of flavor. Beef broth, soy sauce, honey, toasted sesame oil, garlic, and ginger come together into a rich sauce that clings beautifully to the noodles and vegetables, with just enough cornstarch to thicken it up. It’s deeply beefy, a little sweet, and perfectly balanced—no bottled sauce required.
To pull it all together, I cook the noodles until just al dente, sear the beef until browned, then soften the vegetables right in the same pan. Everything gets tossed with the sauce and heated until glossy and thick, then finished with green onions and sesame seeds. It’s fast, flavorful, and exactly the kind of no-stress dinner I want at the end of a long day.
Where can I buy fresh ramen noodles?
Fresh ramen noodles are often actually frozen, and can be found in the freezer aisle of most grocery stores.
Can I use frozen vegetables?
Yes, in a pinch. Just be aware that using frozen vegetables will change the cooking time.
What other vegetables are good to use in a stir-fry?
There are so many! The biggest thing to keep in mind is you want your veggies to be sliced thin and equal in size so they cook evenly. Some other veggies that taste great in stir fry are bean sprouts, broccoli, celery, zucchini, green beans, cabbage, and snow peas.
How long do leftovers keep in the refrigerator?
Store any leftovers in an airtight container in the fridge for 3-4 days.
Beef Stir Fry with Noodles Recipe
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Ingredients
The stir fry
- ▢ 8 ounces ramen noodles
- ▢ 2 tablespoons olive oil
- ▢ 1 lb beef top sirloin (thinly sliced across the grain)
- ▢ 2 cups snap peas (cut in half if large)
- ▢ 2 cups sliced mushrooms
- ▢ 2 medium carrots (thinly sliced)
- ▢ 1 medium red pepper (thinly sliced)
- ▢ 1 medium onion (chopped)
- ▢ Green onions and sesame seeds (to serve)
The sauce
- ▢ 2 tablespoons cornstarch
- ▢ 1 cup beef broth
- ▢ ¼ cup soy sauce
- ▢ 2 tablespoons EACH: honey and toasted sesame oil
- ▢ 2 tablespoons minced ginger
- ▢ 4 cloves garlic (minced)
Instructions
- Bring a medium-sized pot of water to a boil over high heat. Add the ramen and cook for 1 minute less than the package directions – the noodles will cook more in the sauce. Drain the noodles and rinse them well under cold water. 8 ounces ramen noodles
- While the water is heating, make the sauce. Put the cornstarch into a bowl or 2-cup measuring cup and add a splash of the beef broth. Mix until it’s combined and then add the remaining sauce ingredients and mix once more. 2 tablespoons cornstarch, 1 cup beef broth, ¼ cup soy sauce, 2 tablespoons EACH: honey and toasted sesame oil, 2 tablespoons minced ginger, 4 cloves garlic
- Heat the olive oil in a large pan or wok over medium-high heat. Work in two batches so you don’t crowd the pan. Add half of the beef and sear it until it begins to brown then remove it from the pan. Sear the other half of the beef then remove it. 2 tablespoons olive oil, 1 lb beef top sirloin
- Add the snap peas, mushrooms, carrots, pepper, and onion and stir fry until the veggies begin to soften, about 3 minutes. 2 cups snap peas, 2 cups sliced mushrooms, 2 medium carrots, 1 medium red pepper, 1 medium onion
- Add the cooked noodles and beef to the pan. Give the sauce a quick stir then pour it into the pan. Let it come to a boil to thicken the sauce then mix everything together. Serve with some green onions and sesame seeds over the top.
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Nutrition
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Beef Stir Fry with Noodles Recipe
Ingredients
The stir fry
- 8 ounces ramen noodles
- 2 tablespoons olive oil
- 1 lb beef top sirloin , thinly sliced across the grain
- 2 cups snap peas , cut in half if large
- 2 cups sliced mushrooms
- 2 medium carrots , thinly sliced
- 1 medium red pepper , thinly sliced
- 1 medium onion , chopped
- Green onions and sesame seeds , to serve
The sauce
- 2 tablespoons cornstarch
- 1 cup beef broth
- ¼ cup soy sauce
- 2 tablespoons EACH: honey and toasted sesame oil
- 2 tablespoons minced ginger
- 4 cloves garlic , minced
Instructions
- Bring a medium-sized pot of water to a boil over high heat. Add the ramen and cook for 1 minute less than the package directions – the noodles will cook more in the sauce. Drain the noodles and rinse them well under cold water. 8 ounces ramen noodles
- While the water is heating, make the sauce. Put the cornstarch into a bowl or 2-cup measuring cup and add a splash of the beef broth. Mix until it’s combined and then add the remaining sauce ingredients and mix once more. 2 tablespoons cornstarch, 1 cup beef broth, ¼ cup soy sauce, 2 tablespoons EACH: honey and toasted sesame oil, 2 tablespoons minced ginger, 4 cloves garlic
- Heat the olive oil in a large pan or wok over medium-high heat. Work in two batches so you don’t crowd the pan. Add half of the beef and sear it until it begins to brown then remove it from the pan. Sear the other half of the beef then remove it. 2 tablespoons olive oil, 1 lb beef top sirloin
- Add the snap peas, mushrooms, carrots, pepper, and onion and stir fry until the veggies begin to soften, about 3 minutes. 2 cups snap peas, 2 cups sliced mushrooms, 2 medium carrots, 1 medium red pepper, 1 medium onion
- Add the cooked noodles and beef to the pan. Give the sauce a quick stir then pour it into the pan. Let it come to a boil to thicken the sauce then mix everything together. Serve with some green onions and sesame seeds over the top.
