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Beef Stir Fry Noodles

5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 6


  • 1 lb sirlion or flank steak cut against the grain
  • 1 tsp baking soda
  • 2 tsp soy sauce
  • 1 lb dried noodles
  • 4 tbsp vegetable or canola oil  divided
  • 3 large bok choy
  • 5 garlic cloves minced
  • ½ onion sliced
  • ½ red bell pepper sliced
  • 8 oz seafood mushrooms you can substitute for any mushrooms of your choice
  • dash black pepper


  • 4 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 3 tbsp Shaoxing wine or dry sherry
  • 3 tsp sugar
  • 2 tsp sesame oil



  • Cut the beef into thin slices and place in a bowl.
  • Add 2 tsp soy sauce and 1 tsp baking soda; mix well until evenly coated.
  • Cover and let marinate for 15 minutes.


  • In a bowl: combine all the sauce ingredients together and set aside.


  • Place noodles in boiling water; follow the instructions on the package for cook time.
  • Strain and rinse the noodles; set aside.


  • Heat the wok/skillet to medium-high and add 2 tbsp oil; wait for 30 seconds.
  • Add garlic, onion, bell pepper and mushrooms; mix and stir. Cook for 2-3 minutes or until the onions becomes translucent.
  • Add bok choy and cook for 2-3 minutes or until the leaves become slightly wilted; mix and stir. Remove the cooked vegetables and set aside.
  • Add 2 tbsp oil to the wok/skillet. Place the marinated meat in and cook for 2 minutes or until no longer pink.
  • Place the cooked noodles in the wok/skillet. Pour the sauce on top of the noodles and mix until well coated.
  • Return the vegtables to the wok, toss until well mixed and then remove wok from heat.

Serve immediately and enjoy!

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