- Cook noodles. Bring a large cooking pot of water to a boil over medium-high heat. …
- Cook beef. Heat oil in a large wok or pan over high heat until sizzling hot, about 1 minute. …
- Add vegetables. Add onion, carrot, mushrooms, cabbage, and spinach. …
- Add noodles. …
- Serve.
The star of this dish, aside from the Hokkien noodles of course, is the velvety, tender beef strips. This beef noodle stir fry recipe takes just 10 minutes to cook, making it ideal to make on weeknights.
You might wonder what gives the beef its velvety texture, but it all comes down to using the best marinating ingredients and methods. More on this below. Spoiler: you gotta get your hand dirty.
Check out my Chicken Hokkien Noodles, 15-minute Pork Mince Noodles, and pork belly Yaki Udon for more mouthwatering and simple noodle recipes!
Have you ever wondered how the meats (whether they be chicken, beef, seafood, etc.) at Chinese restaurants are consistently tender, soft, and covered in a delectable, flavorful coating?
The velveting method was created to produce tender meats covered in a flavorful, fluffy coating resembling velvet. This is achieved through taking the following steps:
The velvety meat is usually added back into the pan in the last 30 seconds or so to finish a dish, along with other ingredients like vegetables and noodles (if using).
Let’s put this method into practice by adding it to this stir-fried beef noodles!
Simple Stir Fried Noodles with Beef
My only vegetables were carrots and green onions, but you could substitute broccoli slaw, thinly sliced bell peppers, snow peas, bean sprouts, or really any other vegetable that takes your fancy. This recipe aims to be quick, filling, and practical. Clean out the fridge and get to work.
What Kind of Noodles Should I Use?
I made this with rice noodles because I was in the mood for them, but in a pinch, you could probably make it with any long pasta you like. Ramen? Okay, go for it. Fettuccini? It’ll pass. Lo mein? Do it. When it comes to stir-fries, flexibility is key!
Chili garlic sauce is a really simple mixture of ground up red chiles, garlic, vinegar, and salt. It’s a really easy way to inject heat and flavor into any meal or homemade sauce. I used Huy Fong brand, which you can find in most major grocery stores in the United States. It’s the same brand as the popular “green top” sriracha that is available in most stores.
If chili garlic sauce is not available, substitute sriracha or sambal oelek.
WHAT MEAT GOES GOOD IN A STIR FRY?
When I make beef stir fries, I frequently use skirt or flank steak that has been thinly cut. Why? Because they cook up quickly, taste great, and are typically simple to locate in the meat section of your grocery store.
Additionally, you could use top loin, sirloin, ribeye, tri-tip, ribeye, or even a shoulder center. I suppose I’m saying that as long as it is a tender cut of beef, you can use pretty much any beef you like.
Additionally, you can make a stir fry with chicken breasts or pork loin that has been thinly sliced. Or for a vegetarian dish, try tofu, beans, or additional vegetables.
FAQ
How do you cook beef stir fry so it’s tender?
- On 250g/8oz of the sliced, inexpensive beef cuts, add 3/4 tsp of baking soda (bicarbonate soda).
- Toss with fingers, leave for 30 minutes.
- Rinse, pat off excess water.
- Proceed with stir fry recipe. It can be cooked plain or marinated with wet or dry seasonings.
How do you prepare noodles for stir fry?
Drain the noodles: Rinse the noodles with cold water. To get the noodles as dry as possible, drain them and shake the strainer a few times. Return the cooked noodles to the pan in which they were cooked and toss them with a little vegetable or peanut oil.
How do you mix noodles and vegetables?
I always cook the noodles in a pot of water while also stir-frying the vegetables in a wok whenever I make simple noodles and vegetable dishes. I would then drain the noodles of their water and add them to the vegetables once the cooking was finished.
What type of beef is used for stir fry?
To use in stir-fry recipes, strips can be made from the majority of tender beef cuts, including sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron), and shoulder petite tender.
