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- 200g beef sirloin, thinly sliced - 200g egg noodles - 1 bell pepper, sliced (any color) - 1 cup broccoli florets To make this dish, I use beef sirloin for its rich taste and tender texture. This cut cooks fast and pairs well with stir-fries. I also choose egg noodles because they soak up sauce and add a nice chew. Fresh vegetables like bell pepper and broccoli give crunch and color. They add nutrients and a fresh taste to the meal. - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 1 tablespoon sesame oil The key to great flavor lies in the sauces. I use soy sauce for saltiness and depth. Oyster sauce adds a unique taste that enhances the beef. Lastly, sesame oil gives a warm, nutty aroma, making the dish feel special. - 1 teaspoon chili flakes (adjust to taste) - 2 green onions, chopped - Salt and pepper to taste For a spicy kick, I recommend adding chili flakes. You can adjust the amount based on your heat preference. Green onions offer a fresh finish, while salt and pepper are essential for balancing flavors. You can always tweak these to match your taste. {{ingredient_image_1}} To cook egg noodles, start by boiling water in a pot. Add a pinch of salt to the water. Once the water boils, add the noodles. Cook them for about 3 to 5 minutes or until they are soft. Stir them gently to prevent sticking. When done, drain the noodles and rinse with cold water. This stops the cooking process and keeps the noodles firm. For the beef, I recommend using sirloin. It has great flavor and tenderness. Slice it thinly against the grain. This helps the meat stay tender when cooked. Season the beef with salt and pepper before cooking. Heat vegetable oil in a wok over medium-high heat. Add the beef and stir-fry for 2 to 3 minutes. Look for a nice brown color. This adds flavor. Once browned, remove the beef and set it aside. Next, we stir-fry the vegetables. In the same wok, add minced garlic and grated ginger. Stir quickly for about 30 seconds. This brings out their lovely aromas. Then, add sliced bell pepper and broccoli florets. Stir-fry for another 2 to 3 minutes. You want them to stay vibrant and crisp. They should be tender but not mushy. Now it’s time to combine everything. Return the cooked beef to the wok. Pour in soy sauce, oyster sauce, sesame oil, and chili flakes. Toss all the ingredients together. Cook for about one more minute. This helps the flavors meld. Finally, add the cooked noodles to the wok. Gently mix everything until the noodles are hot and well-coated in sauce. Remove the wok from heat. Garnish with chopped green onions for a fresh touch. For this dish, I recommend using beef sirloin. It cooks quickly and stays tender. You can also try flank steak or ribeye if you want something richer. Both options work well and taste great. Heat is key for a great stir fry. Use medium-high heat for best results. This helps the beef brown nicely without overcooking. Cook the beef for just 2-3 minutes. Remove it before adding veggies. Once the beef is out, add garlic and ginger. Stir them for 30 seconds. This brings out their flavors. Then, add your veggies and cook for another 2-3 minutes. Keep them crisp for the best texture. For a pretty presentation, serve your stir fry in bowls. Top with extra green onions for color. A sprinkle of sesame seeds adds a nice crunch. You can also add lime wedges on the side. The lime brings a fresh taste that brightens the dish. Pro Tips Slice Against the Grain: This helps to ensure the beef is tender and easy to chew, making for a more enjoyable meal. Prep Ingredients Ahead: Having all your vegetables and sauces ready to go can help speed up cooking, ensuring everything stays fresh and vibrant. Adjust the Heat: If you prefer a milder dish, reduce the chili flakes. For more heat, consider adding fresh chili or a dash of hot sauce. Use Leftover Proteins: This recipe is flexible! Feel free to swap in leftover chicken, pork, or tofu for a quick and easy meal. {{image_2}} You can swap beef for chicken, shrimp, or tofu. Each option brings a new taste. - Chicken: Use thin slices of chicken breast. Cook it until golden brown, just like beef. - Shrimp: Shrimp cooks fast. Add it when your veggies are nearly done. - Tofu: Use firm tofu for a plant-based option. Press it to remove water, then cube it. Feel free to change the veggies based on your likes or what's in season. - Carrots: Slice them thinly for a sweet crunch. - Snap peas: Add these for a fresh, crisp texture. - Zucchini: Cut into half-moons. It cooks quickly and absorbs flavors well. Mix up the sauces to create your unique dish. - Teriyaki sauce: This sweet sauce adds a nice glaze. - Hoisin sauce: Use it for a richer, sweeter taste. - Sriracha: Add this for a spicy kick. Adjust based on your heat preference. Exploring these variations can make cooking more fun and keep your meals exciting! To keep your beef stir fry noodles fresh, let them cool first. Place them in an airtight container. Store the container in the fridge. This helps keep the flavors intact. Leftovers can last for about three days in the fridge. Always check for any strange smells or colors before eating. When you want to enjoy your leftovers, reheat them gently. Use a microwave or a skillet on low heat. If using a skillet, add a splash of water or broth. This helps prevent the noodles from becoming dry. Stir often until everything is warmed through. This keeps the texture of the beef and veggies nice. If you have extra stir fry, you can freeze it. First, cool the dish completely. Then, divide it into portions in freezer-safe bags. Remove as much air as possible before sealing. Label the bags with the date. You can freeze the stir fry for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this dish ahead. Here are some tips for meal prep: - Cook the beef: Stir-fry the beef and cool it. - Prep the veggies: Slice bell peppers and broccoli. Store them in the fridge. - Noodles: You can cook the noodles a day early. Just rinse and cool them. - Combine before serving: Reheat the beef and veggies, then mix with noodles and sauce. If you need a soy sauce substitute, try these: - Tamari: A gluten-free option with a similar taste. - Coconut aminos: A low-sodium alternative made from coconut sap. - Homemade mix: Combine beef broth, vinegar, and a bit of sugar for a quick fix. Stir fry lasts about 3-4 days in the fridge if stored properly. Here are some tips: - Cool quickly: Let it cool before putting it in the fridge. - Use airtight containers: This keeps the dish fresh longer. - Check for spoilage: If it smells off or looks strange, toss it out. This blog post covered all you need to know about making a fantastic stir-fry. We discussed key ingredients, cooking tips, storage methods, and tasty variations. By following the steps, you can create a meal that's both quick and fun. Don’t be afraid to mix in your favorite veggies or proteins. With practice, you’ll become a stir-fry expert in no time. Enjoy the process, and make each dish your own!

Minute Beef Stir Fry Noodles

A quick and delicious stir fry featuring beef, vegetables, and egg noodles.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 200 g beef sirloin, thinly sliced
  • 200 g egg noodles
  • 1 piece bell pepper, sliced (any color)
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon sesame oil
  • 1 teaspoon chili flakes (adjust to taste)
  • 2 green onions chopped
  • to taste salt and pepper
  • 1 tablespoon vegetable oil

Instructions
 

  • Cook the egg noodles according to package instructions, then drain and set aside.
  • In a large wok or frying pan, heat the vegetable oil over medium-high heat.
  • Add the sliced beef to the wok, season with salt and pepper, and stir-fry for about 2-3 minutes until browned. Remove the beef from the wok and set aside.
  • In the same wok, add the minced garlic and grated ginger, stirring quickly to release their aromas (about 30 seconds).
  • Add the sliced bell pepper and broccoli florets. Stir-fry for another 2-3 minutes until the vegetables are just tender but still crisp.
  • Return the cooked beef to the wok. Pour in the soy sauce, oyster sauce (if using), sesame oil, and chili flakes. Toss everything together to combine, cooking for an additional minute.
  • Finally, add the cooked egg noodles to the wok. Gently mix everything together until the noodles are heated through and coated in the sauce.
  • Remove from heat and garnish with chopped green onions.

Notes

Serve in bowls, topped with extra green onions and a sprinkle of sesame seeds for added crunch. Consider adding lime wedges on the side for a fresh burst of flavor!
Keyword beef, noodles, quick meal, stir-fry