Be sure to try my Egg Roll in a Bowl and my Teriyaki Chicken recipes next!
Beef Stir Fry With Noodles
This is, without a doubt, one of my favorite recipes to make for my family. Not only do we all enjoy the tender, juicy steak and savory noodles in this delicious brown sauce, but we love the delicious vegetables in this! It’s a healthy and complete meal in a single skillet. 😁 (Isn’t stir fry the best?) Let’s talk about this brown sauce: It has a combination of beef and chicken broth for depth of flavor, soy sauce for umami, honey to balance out the savory, and the best seasonings and flavor enhancers. (Bonus: Leftovers freeze well if you’re lucky enough to have any. 😉)
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Tenderize the steak with a meat mallet and cut into thin strips. Pat dry and sprinkle with seasoning, toss to coat.
Heat olive oil and sear the meat in batches for 3-4 minutes. Remove and let it rest. Deglaze the pan with white wine (or chicken broth).
Add the broccoli, carrots, onions, snow peas, and mushrooms and let them soften for 4 minutes. Add the bell peppers and cook for 1-2 more minutes. Add the sauce. Bring it to a boil. Reduce to medium low once desired thickness is obtained.
Add the beef back along with cooked noodles. Stir to combine and heat through. Garnish with desired toppings and serve.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Meat Tenderizer– This makes the meat much more tender. Wok- These conduct heat so well and are perfect for making stir fry, chow mein, etc. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
