Beef and Vegetable Noodle Stir-Fry
In short: Strips of beef stir-fried with carrots, cabbage and noodles in a garlicky soy and honey sauce, a one-pan dinner ready in 30 minutes. It takes about 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Noodle stir-fries are a handy way to stretch a modest amount of beef into a full meal. Here 400 g of steak feeds four, with carrots, cabbage and spring onions adding bulk and crunch. The noodles are boiled first, then tossed in the pan with a simple sauce of soy, honey, garlic and a little vinegar. Use whatever noodles you have, from dried wheat noodles to ordinary spaghetti, and add vegetables from the fridge.
Instructions
- Boil the noodles in salted water until just tender. Reserve 60 ml (1/4 cup) of the cooking water, then drain, rinse briefly and toss with 1 tsp oil so they do not stick.
- Stir the soy sauce, vinegar, honey, sesame oil, chili flakes and reserved water together in a small bowl.
- Heat 1 tbsp of the oil in a large wok or skillet over high heat. Sear the beef in a single layer for 1 to 2 minutes until browned, then move it to a plate.
- Add the remaining oil, carrots and pepper and stir-fry for 3 minutes. Add the cabbage and cook for 2 minutes more until it starts to wilt but still has crunch.
- Stir in the garlic and ginger for 30 seconds. Add the noodles and sauce and toss with tongs for 2 minutes until the noodles are hot and glossy.
- Return the beef and its juices, add the spring onions and toss for 1 minute until the beef is cooked through. Serve at once.
Tips
- Rice noodles or udon work too, cooked as the packet says. For a gluten-free version, use rice noodles and tamari.
- Cut the vegetables into thin strips of similar size so they cook at the same rate and the noodles can be tossed easily.
Questions and answers
Can I use leftover cooked noodles?
Yes. Cold cooked noodles are less sticky and easy to stir-fry. Skip the boiling step and loosen them with a splash of water in the pan.
How do I stop noodles from clumping in a stir-fry?
Rinse them briefly and coat them in a teaspoon of oil after draining. Toss them with tongs rather than stirring.
Can I make beef noodle stir-fry ahead for lunch?
Yes. It keeps in the fridge for 3 days and reheats well in a skillet with a splash of water. Add a squeeze of lime before eating.
How long does it take to make Beef and Vegetable Noodle Stir-Fry?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Beef and Vegetable Noodle Stir-Fry?
About 490 kcal per serving, with 29 g of protein, 62 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 62 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
