This Beef Noodle Stir Fry recipe is going to knock your socks off. It is super easy to make and tastes amazing! This is the perfect recipe when you are craving Chinese takeout but want to control the ingredients and your macros!

Ingredients to make Beef Noodle Stir Fry:

• 12 oz Beef Chuck Steak
• ¼ tsp Sea Salt
• ½ tbsp Extra Virgin Olive Oil
• 3 cups Water
• 100 g Chinese Noodles stir fry noodles
• 1½ cups Water
• 1 head of Broccoli chopped into bite-size pieces (about 130 grams)
• 2 cup Snow Peas ends trimmed, (about 155 grams)
• 1 Red Onion sliced, (about 150 grams)
• 1 Red Bell Pepper sliced, (about 185 grams)
• 1 Serrano Pepper sliced, (about 15 grams)
• 5 stalks of Scallions sliced, (about 25 grams)
• 5 Fresh Basil Leaves
• ½ Lime Juiced
• ½ tsp Garlic Powder
• ½ tsp Black Pepper
• 2 tbsp Oyster Sauce sliced, (about 28 grams)

Instructions

1. Start by seasoning all sides of the steak with the sea salt. Then allow the steak to rest, bringing it to room temperature. 10-15 minutes
2. While the steak is resting chop your broccoli into smaller bite-size pieces. Trim the tips off the ends of the snow peas, and slice you red onions, red pepper, serrano pepper, and scallions.
3. Heat a large stovetop pan, with a lid to medium-high heat. Once the pan is hot add the oil to the pan. Then immediately add the steak to the pan. Allow the steak to cook for 5 minutes. Then flip and cook on the other side for 3-5 minutes. This will cook the steak to medium-rare, depending on the thickness of the steak. For accurate doneness, I always recommend using a meat thermometer.
4. While the steak is cooking bring a pot of water to boil, about 3 cups of water. Once boiling add the noodles to the pot. Cook the noodles for 5 minutes stirring often. Once the noodles are done strain and rinse with cold water to stop the cooking process. Leave the noodles in the strainer for now.
5. Once the steak is cooked to the desired temperature, remove it from the pan and wrap it in tin foil and allow to rest while you cook the remaining ingredients.
6. You are going to use that same pan to cook the veggies. Turn the heat down to medium-low and add in the 1½ cups water. The water will help to deglaze the pan and create a very light sauce. Allow the water to begin to simmer.
7. Once the water is simmering add the broccoli to the pan. Cover the broccoli with a lid and cook for about 5 minutes.
8. Remove the lid and add the snow peas, red onion, red pepper, and serrano pepper to the pan. There should still be a little water left in the pan, if not add about ¼ cup to add some moisture. Cook these veggies for 3-5 minutes, stirring every minute or so to prevent burning.
9. Once the veggies have softened some, but still have their crisp add the scallions, basil leaves, lime juice, garlic powder, black pepper, oyster sauce, and cooked noodles to the pan. Toss everything together until evenly distributed.
10. By now your steak should be well-rested. Remove from the tin foil and slice into bite-size pieces.
11. Plate your noodles and veggies then top with your sliced steak. Serve and enjoy!

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: American, Chinese

Keyword: Noodles, Steak, Stir Fry

Servings: 3

Beef Noodle Stir Fry

Ingredients

• 12 oz Beef Chuck Steak
• ¼ tsp Sea Salt
• ½ tbsp Extra Virgin Olive Oil
• 3 cups Water
• 100 g Chinese Noodles stir fry noodles
• 1½ cups Water
• 1 head Broccoli chopped into bite size pieces (about 130 grams)
• 2 cup Snow Peas ends trimmed, (about 155 grams)
• 1 Red Onion sliced, (about 150 grams)
• 1 Red Bell Pepper sliced, (about 185 grams)
• 1 Serrano Pepper sliced, (about 15 grams)
• 5 stalks Scallions sliced, (about 25 grams)
• 5 Fresh Basil Leaves
• ½ Lime Juiced
• ½ tsp Garlic Powder
• ½ tsp Black Pepper
• 2 tbsp Oyster Sauce sliced, (about 28 grams)

Instructions

• Start by seasoning all sides of the steak with the sea salt. Then allow the steak to rest, bringing it to room temperature. 10-15 minutes
• While the steak is resting chop your broccoli into smaller bite-size pieces. Trim the tips off the ends of the snow peas, and slice you red onions, red pepper, serrano pepper, and scallions.
• Heat a large stovetop pan, with a lid to medium-high heat. Once the pan is hot add the oil to the pan. Then immediately add the steak to the pan. Allow the steak to cook for 5 minutes. Then flip and cook on the other side for 3-5 minutes. This will cook the steak to medium-rare, depending on the thickness of the steak. For accurate doneness, I always recommend using a meat thermometer.
• While the steak is cooking bring a pot of water to boil, about 3 cups of water. Once boiling add the noodles to the pot. Cook the noodles for 5 minutes stirring often. Once the noodles are done strain and rinse with cold water to stop the cooking process. Leave the noodles in the strainer for now.
• Once the steak is cooked to the desired temperature, remove it from the pan and wrap it in tin foil and allow to rest while you cook the remaining ingredients.
• You are going to use that same pan to cook the veggies. Turn the heat down to medium-low and add in the 1½ cups water. The water will help to deglaze the pan and create a very light sauce. Allow the water to begin to simmer.
• Once the water is simmering add the broccoli to the pan. Cover the broccoli with a lid and cook for about 5 minutes.
• Remove the lid and add the snow peas, red onion, red pepper, and serrano pepper to the pan. There should still be a little water left in the pan, if not add about ¼ cup to add some moisture. Cook these veggies for 3-5 minutes, stirring every minute or so to prevent burning.
• Once the veggies have softened some, but still have their crisp add the scallions, basil leaves, lime juice, garlic powder, black pepper, oyster sauce, and cooked noodles to the pan. Toss everything together until evenly distributed.
• By now your steak should be well-rested. Remove from the tin foil and slice into bite-size pieces.
• Plate your noodles and veggies then top with your sliced steak. Serve and enjoy!

Macro Nutrition

Nutrition Facts

Beef Noodle Stir Fry

Amount Per Serving

Calories 402 Calories from Fat 98

% Daily Value*

Fat 10.9g17%

Saturated Fat 2.8g18%

Trans Fat 0g

Polyunsaturated Fat 1.2g

Monounsaturated Fat 0.8g

Cholesterol 70mg23%

Sodium 956.2mg42%

Potassium 945.2mg27%

Carbohydrates 45.4g15%

Fiber 5.6g23%

Sugar 11.2g12%

Protein 32.2g64%

Vitamin A 35.5IU1%

Vitamin C 364.8mg442%

Calcium 22mg2%

Iron 28.8mg160%

* Percent Daily Values are based on a 2000 calorie diet.

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