This Easy Ground Beef & Noodles Stir Fry is the perfect 20 minute weeknight meal! It’s quick, it’s tasty and it’s a good way to use up leftover veggies and meats and customize it to your personal taste.
If your family loves Asian flavors like mine does, then this classic Chinese comfort food is the perfect recipe for you. Add it to your recipe box alongside other Asian inspired favorites like Ground Turkey Teriyaki Rice Bowl and Slow Cooker Asian Chicken Drumsticks.
Ground Beef and Noodles Stir Fry Recipe
Stir fry is something we do a lot of in our house. It’s an excellent way to use up veggies and meats that we have leftover. Often times we’ll make fried rice because we always seem to have rice leftover, but this time I decided a noodle stir fry was in order as a way to use up some leftover broccoli and carrots.
Chicken or pork would also be delicious with this meal, and a variety of veggies, like bell peppers or zucchini; anything that lends itself to that delicious Asian flavor profile. Ground beef is my favorite choice or this recipe, though.
How to make Ground Beef and Noodles Stir Fry
This Easy Asian Style Beef & Noodles Stir Fry really couldn’t be easier to make.
- Start by cooking the beef and onions together while the pasta boils. I used a thinner angel hair pasta since it works best in this kind of meal. You could swap out rice noodles, udon noodles or even spaghetti if you prefer.
- Once the meat is cooked, add the veggies and cook them for a few minutes to soften. You still want them to have a bit of crunch.
- Finally a sweet, Asian style sauce of soy sauce, garlic, brown sugar and ginger is poured over the beef and noodles in the pan and everything is tossed together to coat. That’s it! Just about 20 minutes is all it takes and dinner is on the table.
What to do with leftovers
If you have any leftover beef and noodles, it will keep quite well in the fridge for several days. Place the stir fry in a sealed container to keep it fresh and reheat in the microwave. PRO TIP: Add a tablespoon of water to the dish before reheating at full power to keep the noodles from drying out.
Freezing beef and noodles stir fry
If you’re planning on freezing leftover ground beef and noodles, be sure to allow the dish to come to room temperature first and store within 2 hours. Place cooled leftovers in a freezer bag and squeeze out as much air as possible. Frozen beef and noodles stir fry will be at it’s best when enjoyed within 3 months.
To reheat, thaw frozen stir fry in the refrigerator overnight. Place a little vegetable oil in a pan over medium-high heat and add the ground beef and noodles, stirring constantly until warmed through. Avoid using the microwave to thaw because it can negatively affect the texture of the noodles.
You’ll love these other Asian Inspired recipes:
- Bacon & Pineapple Fried Rice
- Slow Cooker Garlic and Brown Sugar Pork
- Slow Cooker Mongolian Beef
- One Pan Egg Roll in a Bowl (Crack Slaw)
- All Asian Inspired Recipes
For more easy weeknight meals, try these:
Ground Beef & Noodles Stir FryPrint Pin Rate
Stir Fry Sauce
- Olive oil
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon ground ginger
- 4 garlic cloves minced (about 2 tablespoons)
Beef and Noodles Stir Fry
- 1 small onion cut into bite sized pieces
- 1 pound extra-lean ground beef
- 1 cup shredded carrots
- 2 cups broccoli florets cut into small, bite sized pieces
- 1 cup sugar snap peas or snow peas
- 8 ounces angel hair pasta broken in half and cooked to package instructions
- 2 tablespoons sesame seeds for garnish optional
- Sliced green onions for garnish optional
- Sriracha for heat (if desired)
- Whisk together 1 tablespoon olive oil, soy sauce, brown sugar, rice wine vinegar, garlic, and ginger and set aside.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add onion and cook for a minute or two until they start to turn translucent. Add ground beef. Season with salt and pepper and cook, breaking up the beef into small pieces as you go, until meat is fully cooked and no longer pink; about 6-8 minutes. Drain grease from the pan. (I use paper towels for this step to just soak up the grease. It's ok to leave some behind for flavor).
- Stir in the carrots, snap peas and broccoli and cook until soft, about 2-3 minutes.
- Stir in the noodles and sauce mixture and toss to coat and heat through; about 2-3 minutes.
- Serve immediately, garnished with sliced green onions and toasted sesame seeds, if desired.
adapted from Damn Delicious.