Thai Beef Noodle Stir Fry

Closeup on a pot of beef noodle stir fry.

4.80 from 5 votes

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!

Course Main Dish

Cuisine Chinese

Keyword beef noodle stir fry, Thai beef noodle stir fry

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 570kcal

Author Sue Ringsdorf

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.

Nutrition