These Ground Beef Stir Fry Noodles hit the right spot with their salty, umami flavors, and use economical ground beef to feed a crowd. No need for fancy store-bought sauces. Loaded with vegetables, packed with proteins, and just so easy and quick to make!
For more Asian-style meals, see our recipes here.
With the growing cost of groceries these days, it is nice to have meals in your weekly circulation that are easy on the wallet. Using ground beef, instead of more expensive cuts, ensures your cost per serving stays substantially low, without sacrificing the delicious restaurant-style taste.
REASONS TO LOVE THESE GROUND BEEF STIR FRY NOODLES
- Quick and easy to make. Yes, it does involve some prepping of the vegetables, but you can work around this by just buying a ready-chopped stir fry pack. No wastage, and saves you loads of time (and money).
- Flexible: Swap the vegetables with what you have. Do not have noodles? Use spaghetti!
- All ingredients are pantry staples.
- Loaded with vegetables to add fiber and goodness to your family meals.
- Can be packed for lunch the next day. Just scale up the recipe using the recipe card scale button!
- No added MSGs or other nasties
I have tried this recipe a few times by swapping out ingredients and noodle variety, and it’s perfect every time.
Step-By-Step Process With Photos: Ground Beef Stir Fry Noodles
How To Make Ground Beef Stir Fry Noodles
1. Frying Ground Beef: Keeping the wok or frying on high heat, add the ground beef to the wok. Since I use ground beef with higher fat (15-20%), I do not add oil to the wok. The fat in beef is enough. It also adds a robust flavor to your stir-fry. However, if you are using lean beef, do add one teaspoon of oil to the wok. Swirl it around till it coats the wok or pan evenly. Fry beef till it changes color from pink to brown. Keep aside.
2. Before proceeding to the stir-frying, wipe your wok clean. This will prevent residual beef and its juices from burning in the wok while stir-frying.
3. Add oil to the pan, and keep the heat high. The oil should just start smoking. Working quickly, add the garlic and ginger and fry for a few seconds. Do not let this burn.
4. Now add the onions, and continue to stir-fry.
5. Vegetables: Feel free to swap the suggested vegetables with any other you have. Just remember to add harder vegetables like carrots, broccoli, whites of spring onion, etc first followed by softer vegetables like bell peppers, cabbage, mushrooms, etc. If using leafy greens like spring onions (the green part), spinach, bok choy, etc add them towards the end, so they do not wilt too much.
6. Add the sauce, noodles, and stir-fry till slightly crispy, smokey, and well-mixed.
7. Optional: Toss chili oil, and garnish with green onion
Variations Of This Recipe
Noodles: This is such a versatile recipe. Feel free to swap the noodles with other varieties.
The ones I have used are wheat noodles, which are parboiled and ready to use.
The only disadvantage of ready-to-use noodles is their shelf life of a few days. They are great when you have a meal plan and know you will be using them in a few days. Dried noodles have a much longer shelf life. I appreciate this, especially during lockdowns when it was crucial to have something in stock for a rainy day.
If using dried noodles, just follow the cooking instruction on the package.
Other options: Instant noodles, ramen noodles, and even spaghetti. If you are after low-carb options, I have tested this on Edamame noodles as well. Another great option is Shirataki or Konjac noodles. I just keep some of the stir-fried beef and vegetables aside and toss them with shirataki noodles separately in a pan.
Some Useful Tips
Mise En Place
Mise En Place (MEEZ ahn plahs) is a French term to have all your ingredients measured, vegetables cut, and meats prepped and ready to be used. This is especially important during stir-frying. During stir-frying, you are working with high heat, and even a delay of a few seconds can burn some of the ingredients. While I prefer to cut as I go for slower meals, I keep my ingredients lined up in the order that they need to be in the wok.
This takes the guesswork out when you are working and makes the workflow very smooth and enjoyable. Don’t forget an extra plate to keep the beef aside after cooking.
Note #1: Light soy sauce tends to taste saltier than dark. If using all light soy sauce, add a pinch of sugar. Also, adjust the salt at the end according to your taste.
Note #2: Options for chili sauce – See pictures in the main post. Sriracha, Chilli Oil, Hot Sauce, or any of your preferred sauces.
Note #3: I use ground beef with 18-20% fat. Fat tends to give flavor. If using this instead of lean beef, you do not need any added oil in your wok to fry the beef.
Note #4: This recipe is versatile and can be used with a variety of noodles like Chow Mein, Egg Noodles, Dried Wheat Noodles, and even Spaghetti.
Note #5: Spread your vegetables around the wok so they get the best wok-fried smell. Do not crowd them, as they will start steaming, which is not desirable. We want dry heat for the best smokey flavor.
Note #6: If scaling this recipe up, only cook two portions at a time. This will ensure your wok is not overcrowded and stays hot enough to give that smokey flavor to your meal.
Vegetables That Are Perfect For This Stir Fry
Spring onions, Carrots, Broccoli, Mushrooms, Snow Peas, Bok Choy, Bell Peppers, Zucchini, Sugar Snap Peas, Water Chestnuts, Broccolini, and Spinach Leaves.
Frequently Asked Questions About Ground Beef Stir Fry Noodles
Thanks to the protein and vegetables, this is a meal by itself. However, if you would like some interesting sides, why not try some Mongolian Crispy Tofu? Or some Spring Rolls.
Swap the noodles with gluten-free alternatives like Rice Noodles, Brown Rice Pasta, Shirataki Noodles, Chickpea Pasta, and Soba Noodles.
Replace the soy sauce with Tamari, or other gluten-free options.
Yes. There is no dairy added to the recipe.
Edamame beans, Shirataki Noodles ( also known as Konjac Noodles) as well as Hearts Of Palm Noodles are all low-carb options. Shirataki noodles are a traditional Japanese product made from a fiber called glucomannan, which is produced from konjac, an Asian root vegetable. They are the lowest-carb option for noodles.
To make this recipe Vegan, just swap the beef for silken tofu. Break it up and scramble on high heat with some oil, and follow the remaining recipe.
In The Fridge: 2-3 Days
In The Freezer: Since this is a relatively dry recipe, it will stand well to being frozen. Store in freezer safe container, label the date of storage and keep for 2 months in the freezer.
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Ground Beef Stir Fry Noodles
- 1 wok or deep pan For Stir Frying
- 1 White Onion DIced
- 0.5 Red Bell Pepper Sliced thin
- 1 Cup Cabbage Thin Shredded (see ingredient picture)
- 0.5 Cup Carrot Julienned (see ingredient picture)
- 1 Tablespoon Garlic Minced
- 1 Tablespoon Ginger Diced
- 1 Tablespoons Light Soy Sauce
- 1 Tablespoon Dark Soy Sauce Substitution – See Note #1
- 1 teaspoon Sesame Oil
- 1 Tablespoon Chilli Sauce See Note #2
- 2 Tablespoons Oil Neutral Smelling (Peanut, Vegetable Oil, etc)
- 0.5 Pound Ground Beef (200 g) See Note #3
- 0.5 Pound Noodles (200 g) See Notes #4
Prep The Vegetables
- Chop all vegetables and keep aside.
Prepare The Sauce
- In a bowl, mix light soy, dark soy, sesame oil, and chilli sauce (if using)
- Heat the wok or deep frying pan on high heat.
- Add ground beef, and fry till cooked. It should change color from pink to brown. Keep aside.
- Add oil and heat it till almost smoking.
- Add garlic and ginger and stir fry till the garlic looks slightly darker. Do not burn this stage. It only takes a few seconds!
- Add onions and stir fry for about 20 seconds.
- Add the rest of the vegetables and stir fry till dry and slightly browned.
- Add the beef, and stir fry sauce and mix well.
- Add the noodles and keep stir-frying till they look slightly crispy and coated well.
- Garnish with green onions (optional) and serve.
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
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