Description
Stir-Fried Beef Noodle Soup is a savory and hearty Asian-inspired dish that blends the bold, caramelized flavors of stir-fried beef with rich broth, tender noodles, and fresh vegetables. It’s a comforting, nourishing bowl of warmth and flavor.
Ingredients
Units
Scale
- 1 lb thinly sliced beef (flank steak or sirloin)
- 8 oz egg noodles or wheat noodles
- 4 cups beef broth or stock
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 cups bok choy or napa cabbage, chopped
- 1 carrot, julienned
- 2 green onions, chopped
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a bowl, marinate the beef with soy sauce, oyster sauce, garlic, ginger, and sesame oil. Let sit for 10–15 minutes.
- 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.
- In the same pan, stir-fry the carrots and bok choy until tender-crisp.
- Add the beef broth to the pan and bring to a simmer.
- Return the beef to the pan and add the cooked noodles. Simmer briefly to heat everything through.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
- Use rice noodles for a gluten-free option.
- Add chili oil or sriracha for a spicier version.
- Include mushrooms or bean sprouts for added texture and nutrition.
- Swap beef with chicken or tofu for a lighter variation.
- Store noodles separately to prevent sogginess when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 3g
- Sodium: 880mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 75mg