Beef and Noodles Stir Fry

A close-up of noodles mixed with ground beef, broccoli, and shredded carrots in a pot, with a fork lifting a swirl of noodles above the mixture.

5 from 2 votes

This beef and noodles stir fry uses ground beef, rice noodles, fresh vegetables, and a savory soy and oyster sauce. A better-than-takeout dinner ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 664kcal

Author: Lyuda @ Grace-Filled Kitchen

Equipment

Fry pan

Ingredients

8-10 ounces rice noodles
1 lb ground beef
1 tbsp olive oil
1 small onion diced
4 garlic cloves minced
3-4 cups of veggies broccoli, carrots, peppers work great here
white sesame seeds to garnish

For the sauce:

1/3 cup tamari or low-sodium soy sauce
2 tbsp oyster sauce
1 cup beef broth bone broth for extra protein
1/8 cup brown sugar
1 tbsp sesame oil
1 teaspoon fresh ginger finely minced (or ginger paste)
3 tablespoons cornstarch

Instructions

Bring a large pot of salted water to a boil and cook the rice noodles according to the package directions until tender. Drain and set aside. (Avoid overcooking, as the noodles will continue to soften in the sauce.)
While the noodles cook, whisk together all of the sauce ingredients in a medium bowl until smooth. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Carefully drain or blot excess grease if needed.
Add the diced onion and sauté for 2–3 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
Add the vegetables and cook for 4–5 minutes, stirring occasionally, until crisp-tender.
Pour the sauce into the skillet and stir well. Let it simmer for 2–3 minutes, until thickened.
Add the cooked noodles and toss everything together until evenly coated in the sauce and heated through.
Garnish with sesame seeds and serve warm.

Nutrition