Stir-Fried Beef Noodle Soup

Stir-Fried Beef Noodle Soup is a comforting and hearty Asian-inspired dish that combines tender beef, savory broth, chewy noodles, and fresh vegetables. This hybrid dish blends the depth of soup with the texture and flavor of stir-fry, making it both rich and satisfying.

Why You’ll Love This Recipe

This recipe offers the best of both worlds—deep, flavorful broth and the satisfying chew of stir-fried beef and noodles. It’s quick to prepare, highly adaptable, and delivers complex flavors with minimal effort. Perfect for cold days or whenever you crave a warm, nourishing bowl.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Thinly sliced beef (flank steak or sirloin)
• Egg noodles or wheat noodles
• Beef broth or stock
• Soy sauce
• Oyster sauce
• Garlic, minced
• Ginger, minced
• Bok choy or napa cabbage
• Carrots, julienned
• Green onions, chopped
• Sesame oil
• Vegetable oil
• Salt
• Black pepper

directions

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a bowl, marinate the beef with soy sauce, oyster sauce, garlic, ginger, and a dash of sesame oil. Set aside for 10–15 minutes.
3. Heat vegetable oil in a wok or deep skillet over medium-high heat. Stir-fry the beef until browned and just cooked. Remove and set aside.
4. In the same pan, stir-fry the carrots and bok choy until tender-crisp.
5. Add beef broth to the pan and bring to a simmer.
6. Return the beef to the pan and add cooked noodles. Simmer briefly to warm everything through.
7. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with chopped green onions.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Use rice noodles for a gluten-free version.
• Add chili oil or sriracha for extra heat.
• Incorporate mushrooms or bean sprouts for added texture.
• Swap beef for chicken or tofu for a lighter option.

storage/reheating

Store soup in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stovetop. If storing noodles separately, combine when reheating to prevent sogginess.

FAQs

What type of beef is best for this soup?

Flank steak or sirloin are ideal because they cook quickly and remain tender when sliced thinly.

Can I make this soup ahead of time?

Yes, but for best results, store the broth and noodles separately to maintain texture.

Is this dish spicy?

Not inherently, but spice can be added with chili oil or fresh chilies.

Can I use instant noodles?

Yes, but discard the seasoning packet and use your own broth and aromatics.

What vegetables work well in this soup?

Bok choy, carrots, napa cabbage, mushrooms, and green onions are all excellent choices.

How do I keep the beef tender?

Slice it thinly against the grain and avoid overcooking. A quick marinade also helps.

Can I freeze this soup?

The broth and beef can be frozen, but noodles are best made fresh or added later.

Is this similar to pho or ramen?

It shares similarities but is typically quicker to prepare and uses stir-fry techniques.

Can I use chicken broth instead of beef broth?

Yes, though the flavor will be lighter.

How do I make the soup more flavorful?

Add a dash of fish sauce, hoisin sauce, or simmer the broth longer with aromatics.

Conclusion

Stir-Fried Beef Noodle Soup delivers robust flavor, tender meat, and satisfying noodles in every spoonful. It’s a wholesome, warming meal that’s quick to prepare and sure to please any lover of Asian-inspired comfort food.

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