stir fry recipe beef
The Best stir fry recipe beef
I’ve made this recipe for family gatherings and weeknight dinners, and it never disappoints. It’s hearty enough to feed a crowd but still light enough to enjoy on a regular basis. Plus, it’s packed with protein and veggies, so it’s a great way to get more nutrients without feeling like you’re eating a health-food meal. The kids love the crunch of the peppers and the chewy texture of the beef, and it’s easy to customize—swap in whatever veggies you have on hand or adjust the sauce to taste. It’s a recipe that’s as easy to make as it is to love.
Classic Beef Stir-Fry with Homemade Noodles
A quick and flavorful stir-fry featuring tender beef cooked with fresh garlic and aromatic tomato sauce, served over homemade egg noodles. Perfect for a weeknight dinner with minimal effort.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup water
- 1 egg
- 1 tbsp vegetable oil
- 1 lb flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup tomato sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
👨🍳Directions
-
1
Make the noodles: In a bowl, mix flour, salt, water, and egg. Stir until a smooth dough forms. Add oil and knead until smooth. Cover and rest for 10 minutes. -
2
Roll the dough thinly between two sheets of parchment paper. Cut into 1-inch strips. -
3
Heat oil in a skillet over medium-high heat. Add sliced beef and cook until browned and cooked through (about 3–4 minutes). Remove beef and set aside. -
4
In the same skillet, sauté garlic and ginger for 30 seconds until fragrant. Add bell pepper and broccoli, stir-frying for 3–4 minutes until tender-crisp. -
5
Return beef to the skillet. Add tomato sauce and soy sauce. Stir in cornstarch and a splash of water, cooking until the sauce thickens (2–3 minutes). -
6
Cook noodles in boiling salted water for 2–3 minutes until al dente. Drain and toss with sesame oil before serving with the stir-fry.
🔧Equipment
- Cutting board
- Sharp knife
- Large skillet
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef Stir-Fry with Homemade Noodles Works
❓ Frequently Asked Questions About Beef Stir-Fry with Noodles
1. What is the best way to prepare the beef for stir-fry?
Slice the beef thinly against the grain to ensure it cooks evenly and becomes tender. Pat dry with paper towels to remove excess moisture, which can steam the meat instead of searing it. Use a sharp knife for clean cuts to prevent tearing.
2. Can I substitute any of the vegetables in this recipe?
Absolutely! Swap bell peppers for snap peas or broccoli florets, or replace carrots with zucchini or mushrooms for a different texture. Just adjust the cooking time slightly—fresh vegetables cook faster than thicker cuts like carrots.
3. Should I use frozen vegetables for stir-fry?
Yes, frozen vegetables work perfectly and are often pre-cut and ready to use. Just thaw them in the fridge overnight or microwave for 1–2 minutes before stir-frying. Frozen veggies retain their nutrients and hold up well to high heat.
4. How do I prevent the beef from sticking to the pan?
Sear the beef in a hot, dry pan first to render excess fat, then add a splash of oil before adding the sauce. Stir-fry on medium-high heat, and don’t overcrowd the pan—work in batches if needed. A nonstick or cast-iron skillet works best for even cooking.
