Beef Noodle Stir Fry

5 from 28 votes

This quick 15-minute beef noodle stir fry recipe is easy to make, super flavorful and made with stir-fried beef, onions, spaghettini, and soy sauce.

Prep Time5

Cook Time10

Total Time15

Course: Main

Cuisine: Chinese

Servings: Servings

Calories: 640kcal

Ingredients

Follow the directions of the pasta package for al dente pasta, but subtract 1-2 minutes from what they suggest.
We will be cooking this again in a frying pan so we want to under-cook the pasta. (Do not add salt to the water when making the pasta)
Once the noodles are done, pour in into a strainer and lightly rinse off the extra starch and set aside

Cut the meat thinly against the grain and put it into a bowl
Add 2-3 teaspoons of the 'Soy Sauce Mixture' you just made, and 1 teaspoon of corn starch to the beef and marinate the beef with for 5-10 minutes. Set aside to marinate.

Cut the onion in half, then and slice them into thin half moon slices and set aside

In a frying pan (preferably a non-stick), add 2-3 tablespoons of oil and set it to high heat and wait for it to get hot.
Add in the onions and cook it for 3 minutes until soft and golden
Add in the beef and cook for 3-5 minutes
Add in the spaghettini and the rest of the 'Soy Sauce Mixture' and cook for 2-3 minutes until everything is nice and brown and evenly mixed or until the noodles have absorbed all the sauce
Enjoy!

Do not add salt when boiling the pasta, we will be using a sauce to flavor the pasta when we stir fry it and adding salt to the water will make the dish overly salty.
For the cut of beef, I would say you can use any cut of beef. It will be sliced thinly so you don’t need to worry too much if it’s a tougher cut of meat. My go-to is usually flank steak, sirloin steak, or rib-eye steak.
Use spaghettini for this recipe for the best texture and flavor. Spaghetti is too thick, and angel hair pasta is too thin. Alternatively, you can also use udon.