Description
A flavorful Beef Stir Fry with Noodles featuring tender strip steak and a medley of fresh vegetables in a rich, savory sauce. This quick and easy stir fry is perfect for a hearty weeknight dinner, combining tender meat, crisp veggies, and perfectly cooked ramen noodles all in one skillet.
Ingredients
Scale
Meat Seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon chili powder
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup beef broth
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1/4 teaspoon ground ginger
Stir Fry
- 1 1/4 pounds strip steak or flank steak or top sirloin
- 2 tablespoons peanut oil (or olive or vegetable oil)
- 1/3 cup dry white wine
- 3 cups broccoli florets
- 3/4 cup carrots, julienned
- 1 yellow onion, sliced
- 1 cup snap peas
- 8 ounces mushrooms, rinsed and sliced
- 1 red bell pepper, sliced
- 3 ounces Ramen noodles
Instructions
- Prep Work: Combine all sauce ingredients in a large measuring cup with a spout, ensuring they are cool to prevent activating the cornstarch. Set aside. Measure out all other ingredients. Begin boiling salted water for noodles and cook according to package instructions, timing so noodles finish as sauce is added to the stir fry.
- Prepare the Beef: Cover steak with plastic wrap and pound with a meat tenderizer until flattened. Trim excess fat. Slice meat thinly against the grain and pat dry. Toss with meat seasoning to coat evenly. Heat oil in a skillet over medium-high heat and sear beef in batches for 3-4 minutes to avoid overcrowding. Set meat aside to rest.
- Make the Stir Fry: Reduce skillet heat to medium and add white wine. Use a spatula to loosen browned bits from the pan. Add more oil if needed, then add broccoli, carrots, onion, snap peas, and mushrooms. Cook for 3-4 minutes until slightly softened. Add red bell peppers and cook another 2 minutes until wine aroma diminishes. Add sauce mixture, bring to a boil, and cook until thickened. Lower heat to medium-low.
- Combine and Finish: Return beef and any juices to the skillet. Stir sauce over the meat, then mix in cooked noodles and warm through. Add any desired garnishes such as green onions, peanuts, sesame seeds, or crunchy chow mein noodles and serve hot.
Notes
- Slice meat against the grain for tender results and pound with a meat mallet for even greater tenderness.
- Trim steak fat before cooking; purchasing about 1.6 pounds of steak usually yields 1.25 pounds after trimming.
- Frozen broccoli can be substituted; thaw and dry thoroughly before cooking.
- Use Chardonnay or Pinot Grigio wine, or substitute equal amount of chicken broth if avoiding alcohol.
- Additional vegetables like spinach, kale, celery, cauliflower, cabbage, baby corn, green beans, water chestnuts, bok choy, or bamboo shoots can be added for variety.
- Use low sodium soy sauce and reduced sodium broth to control salt intake.
- Combining beef and chicken broth provides enhanced flavor; all beef broth can be used if preferred.
- Use ramen noodles or substitute with udon or thin spaghetti; double the noodles if more is desired.
- Top with chopped green onions, peanuts, toasted sesame seeds, or crunchy chow mein noodles for texture and flavor.
- Frank’s Hot Sauce is recommended to enhance flavor without adding excessive heat.
- Store leftovers in airtight containers refrigerated for up to 3 days or frozen for up to 3 months.
