Thai Beef Noodle Stir-Fry
This Thai Beef Noodle Stir-Fry combines tender flank steak, spaghetti noodles, colorful veggies and bold, savory-sweet flavors in a quick, weeknight-friendly dish. It comes together fast and tastes just like your favorite takeout – only better at home!
Beef Stir Fry with Noodles
Do you have a favorite take-out joint? Because today I’m going to try to convince you to ditch that joint and make it yourself. Life can be busy so I get it, but if you do some prepping in advance, you might change your mind.
I love how simple it is to make stir fry. Which is why it’s a smart thing to make your own take-out instead of buying it. You save money, and more importantly, you can control what ingredients you are putting in your body. No need to fry here or add extra sodium and fat. This is a very basic recipe but has amazing flavor!
How to make this Asian-Inspired Dish on a weeknight:
- Prep in advance. On a Sunday or the day before, slice the steak, prep the veggies, and whisk up the marinade. Then place it all the refrigerator for later.
- Ready to cook. On any weeknight, heat up two pots (one to cook the stir fry and one to cook the pasta). Start cooking and you’ll be ready to eat in 30 minutes.
- Enjoy. This is why prepping in advance helps weeknight meals come together. You can enjoy home-cooked meals at home with little fuss.
For other delicious recipes, try my Beef and Broccoli Stir Fry, a veggie-filled Chicken Vegetable Stir Fry, or some classic Shrimp Fried Rice!
What You’ll Need:
- Steak – Flank steak works perfectly for this recipe. It’s tender and delicious, especially with the combo of ingredients and the marinade. You could also use skirt steak in a pinch.
- Veggies – You can choose any veggies you like, but I went with onion, carrots, mushrooms, bell peppers, and peas. You could also add broccoli, snow peas, green beans, etc.
- Oil – I used sesame oil to sauté the steak and veggies, but avocado oil works too.
- Pasta – Thin spaghetti noodles were used in this recipe. But you could use any pasta you prefer.
- Seasonings – Just kosher salt and freshly ground black pepper, to taste. A little red pepper flakes to serve is always a good idea too!
- Asian Marinade – A combo of lower-sodium soy sauce, lower-sodium beef broth, rice vinegar, chili paste, oyster sauce, brown sugar, garlic, and ginger.
- Cornstarch – I added equal parts of cornstarch and cold water to the mixture, to thicken slightly. This is optional.
How to make Beef Noodle Stir-Fry:
Step 1
Prep the stir-fry marinade. Combine the marinade ingredients in a bowl – soy sauce, beef broth, rice vinegar, chili paste, oyster sauce, brown sugar, garlic, and ginger. Whisk well.
Step 2
Prep the steak. Slice steak in thin bite-sized pieces (against the grain) and add salt and pepper. Add beef to a shallow bowl with 1/4 cup of the marinade. Let rest outside the refrigerator for about 30 minutes before cooking.
Step 3
Make cornstarch mixture. Combine the cornstarch with water, and whisk. Set aside.
Step 4
Cook steak. Heat a stock pot (or wok or large cast iron skillet) to medium-high heat. Add one tablespoon of oil and when hot, add the steak (with liquids). Cook until slightly browned, about 4-5 minutes, stirring as you go. Remove the seared meat and liquids to a separate bowl.
NOTE: It’s best for the steak to be a little pink here since you’ll be cooking it a little more later in the process. Plus, flank steak is best when it’s cooked to medium-rare.
Step 5
Make pasta. Meanwhile, cook the spaghetti noodles in a large pot of boiling water. Make sure you add a good amount of salt and cook until al dente. Drain pasta in a colander.
Step 6
Cook veggies. In the same pot, add remaining oil and then the veggies (plus a sprinkle of salt and pepper). Cook for a few minutes, add remaining marinade and the corn starch mixture, and then cook for a few more minutes. You want the veggies to be softened but still a little bit crunchy.
Step 7
Combine. Then add the steak back to the pot and simmer until everything is hot and the marinade thickens, about 3-4 more minutes.
Step 8
Add pasta. Add the pasta to the stir fry and stir to combine. Then add the frozen peas and stir until hot, if desired.
Step 9
Serve. Serve the beef noodle stir fry with red pepper flakes (for extra heat), chopped cilantro, and chopped peanuts.
Store leftover steak stir-fry in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual containers for quick lunches on-the-go.
Differences between Thai and Chinese Food:
This has always been a bit of a stumbling block for me – what’s the difference between Thai and Chinese food? These are definitely generalizations, but here’s how I think about it. I also tend to keep my Asian-inspired dishes on the lighter side.
Thai food often feels brighter and lighter, using fresh aromatics, herbs, and chilies rather than heavy oils. It’s usually bolder and spicier, with flavors that hit sweet, salty, sour, and spicy all at once, thanks to ingredients like fish sauce, brown sugar, and vinegar. Chinese food – especially the Americanized versions many of us know – often leans more savory and rich, with fried proteins and heavier sauces.
Recipe FAQs:
Flank steak, sirloin, or skirt steak are ideal because they cook quickly and stay tender when sliced thinly against the grain.
Yes! Adjust cooking time: shrimp cooks fastest, chicken or pork slightly longer, but the same marinade and stir-fry method apply.
Slice against the grain and marinate for at least 15–30 minutes. Avoid overcooking in the pan.
Any kind of noodles are fine. I used spaghetti noodles but rice noodles or egg noodles work too. Cook them according to package instructions before stir-frying.
You can control the heat by adjusting the chili paste and skip the red pepper flakes. Thai dishes are often bold, but you can make it mild to suit your taste.
More Delicious Asian-Inspired Recipes:
- Grilled Asian Chicken Skewers – These are SO easy to make all summer long.
- Salmon Buddha Bowls with Asian Sauce – We love the farro and edamame in these bowls too.
- Crunchy Asian Cabbage Salad – An old recipe, but one of our favs!
- Korean Meatballs Recipe – These are spicy and delish!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Thai Beef Noodle Stir Fry
Ingredients
For the marinade:
- 1/2 cup lower-sodium soy sauce
- 1/4 cup lower-sodium beef broth
- 2 Tablespoons rice vinegar
- 2 Tablespoons chili paste
- 2 Tablespoons oyster sauce
- 2 Tablespoons brown sugar
- 3 cloves garlic – minced
- 2 Tablespoons fresh ginger – minced
Other Ingredients:
- 2 Tablespoons sesame oil, divided – or other oil
- 2 pounds flank steak – thinly sliced into bite-sized pieces, against the grain
- 12-14 oz. spaghetti noodles – or other pasta of your choice
- 1 medium yellow onion – chopped
- 2 large carrots – julienned
- 12 oz. mushrooms – sliced
- 2 medium bell peppers – any color, chopped
- kosher salt and freshly ground black pepper – to taste
- 1 cup frozen peas
- 2 Tablespoons cornstarch – mixed with 2 Tablespoons water
- red pepper flakes, chopped cilantro, peanuts – to serve
Instructions
- Prep the stir-fry marinade. Combine the marinade ingredients in a bowl – soy sauce, beef broth, rice vinegar, chili paste, oyster sauce, brown sugar, garlic, and ginger. Whisk well.1/2 cup lower-sodium soy sauce, 1/4 cup lower-sodium beef broth, 2 Tablespoons rice vinegar, 2 Tablespoons chili pastel, 2 Tablespoons oyster sauce, 2 Tablespoons brown sugar, 3 cloves garlic, 2 Tablespoons fresh ginger
- Prep the steak. Slice steak in thin bite-sized pieces (against the grain) and add salt and pepper. Add beef to a shallow bowl with 1/4 cup of the marinade. Let rest outside the refrigerator for about 30 minutes before cooking.
- Make cornstarch mixture. Combine the cornstarch with water, and whisk. Set aside.
- Cook steak. Heat a stock pot (or wok or large cast iron skillet) to medium-high heat. Add one tablespoon of oil and when hot, add the steak (with liquids). Cook until slightly browned, about 4-5 minutes, stirring as you go. Remove the seared meat and liquids to a separate bowl.1 Tablespoons sesame oil, 2 pounds flank steak
- Make pasta. Meanwhile, cook the spaghetti noodles in a large pot of boiling water. Make sure you add salt to the pot (after it starts to boil) and cook until al dente. Drain pasta in a colander.12-14 oz. spaghetti noodles
- Cook veggies. In the same pot, add remaining oil and then the veggies (plus a sprinkle of salt and pepper). Cook for a few minutes, add remaining marinade and the corn starch mixture, and then cook for a few more minutes. You want the veggies to be softened but still a little bit crunchy.12 Tablespoons sesame oil, divided, 1 medium yellow onion, 2 large carrots, 12 oz. mushrooms, 2 medium bell peppers, kosher salt and freshly ground black pepper, 2 Tablespoons cornstarch
- Combine. Then add the steak back to the pot and simmer until everything is hot and the marinade thickens, about 3-4 more minutes.
- Add pasta. Add the pasta to the stir fry and stir to combine. Then add the frozen peas and stir until hot, if desired.
- Serve. Serve the beef noodle stir fry with red pepper flakes (for extra heat), chopped cilantro, and chopped peanuts.red pepper flakes, chopped cilantro, peanuts
Notes
Store leftover steak stir-fry in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual containers for quick lunches on-the-go.
How to make this on a weeknight:
- Prep in advance. On a Sunday or the day before, slice the steak, prep the veggies, and whisk up the marinade. Then place it all the refrigerator for later.
- Ready to cook. On any weeknight, heat up two pots (one to cook the stir fry and one to cook the pasta). Start cooking and you’ll be ready to eat in 30 minutes.
- Enjoy. This is why prepping in advance helps weeknight meals come together. You can enjoy home-cooked meals at home with little fuss.
Your recipe doesn’t mention fish sauce though you show it in the pictures.
The fish sauce is the oyster sauce I referred to in the recipe.
I made this for a Saturday night dinner recently. I used chickpea noodles at my husband’s request. There was enough leftovers for him to eat thru the week and he LOVED it. I will definitely be making this often and maybe will substitute chicken occasionally. The marinade is so flavorful and the combination of veggies is perfect. I love it when they stay a bit crunchy and don’t get mushy.
Thanks so much Shari!
Great recipe, I use spaghettini noodles. I also have a microwave pasta cooker that is so convenient.
Sounds delicious Beverly!
Made this last night for a company dinner-was wonderful! I added some fresh ginger mince to the marinade as it is one of my most favorite flavors. So delish and easy! Thank you Sue!!!
Thanks so much for letting me know, Stahr! 🙂
Such a fun and awesome tasting meal.