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Adjust Servings:
Soy Sauce – 5 fl oz (150 ml)
Beef Broth – 5 fl oz (150 ml)
Brown Sugar – 2 tbsp
Garlic – 4 cloves
Ground Ginger – 2 tsp
Cornstarch – 1 tsp
Beef – 1 lb (450 g)
Noodles – 14 oz (400 g)
Sunflower Oil – 4 tbsp
Chili Peppers – 1
Yellow Onions – 1
Carrots – 2
Broccoli – 7 oz (200 g)
White Cabbage – 5 ¼ oz (150 g)
Bell Peppers – 1
Sesame Seeds – to taste

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Beef Stir-Fry With Noodles

Beef Stir-Fry With Noodles

  • 30 min
  • Serves 5
  • Medium




Today, Cook It will talk about one of those dishes we’re never too lazy to cook for dinner after a hard day at work. Made using the stir-fry method, its preparation will take you no more than 20 minutes. Plus, it is very juicy, satisfying, vivid, and the children adore it! Did you guess it? It’s a beef stir-fry with noodles.

You can opt for any type of noodles or even make some yourself. However, linguine (flat-shaped Italian pasta) is best. You can, of course, use spaghetti, but linguine or traditional Asian soba will absorb the sauce better. Ramen is also suitable for beef stir-fry with noodles.



Combine soy sauce with broth, brown sugar, and crushed garlic. Stir, add ginger, cornstarch, and mix again.


Marinate beef in half of the sauce for 2 hours in the refrigerator.


Cook noodles and drain.


Cut the meat into thin strips and fry them in a couple of spoonfuls of sunflower oil and marinade. Transfer the cooked pieces to another dish, but leave the sauce in the pan.


Cut carrots, cabbage, onion, broccoli, and bell pepper into thin strips and add them to the sauce.


Stew the vegetables in the sauce for a couple of minutes, add the meat, mix, add the noodles, and the rest of the sauce. Stir again, sprinkle with sesame seeds and serve.

The key to making perfect stir-fry is to slice the meat very thinly — thus, it is convenient to eat, and it cooks quickly. Beef stir-fry with noodles will make an excellent second course, and fans of lighter dishes can replace red meat with poultry. By the way, shrimp tastes amazing in stir-fry, especially if you add teriyaki sauce. Bon appétit!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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