Beef and Noodle Stir Fry

Beef and Noodle Stir Fry

Recipe by GenevaWatsonCourse: Dinner, LunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • For Sauce
  • 2/3 c. reduced-sodium soy sauce

  • 2/3 c. beef broth

  • 1 tsp. cornstarch

  • 2 tbsp. brown sugar

  • 4 cloves garlic, minced

  • 2 tsp. minced ginger

  • For Stir-fry
  • 1 lb. boneless beef sirloin steak, thinly sliced

  • 1 lb. linguini noodles

  • 2 c. broccoli florets

  • 1 red bell pepper, thinly sliced

  • 1 onion, thinly sliced

  • 2 carrots, sliced into match-sticks

  • 1-2 cup cabbage, shredded

  • 4 tsp canola oil, divided

  • sesame seeds to taste (optional)


  • Whisk together soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl.
  • Pour half of marinade into a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
  • Add cornstarch to remaining marinade in bowl and stir until smooth, cover and refrigerate until ready to use.
  • Cook linguini noodles according to package directions. Drain.
  • Heat 2 tsp. oil in a large skillet over medium-high heat. Add steak slices, discard excess marinade. Stir-fry until just browned, transfer to a plate and set aside.
  • Add remaining oil to skillet. Add peppers, onion, carrots, and broccoli, stir fry until onions become clear and soft.
  • Add cabbage and return beef to skillet. Cook until cabbage becomes soft.
  • Toss in noodles and stir to coat with beef, vegetables and sauce.
  • Top with sesame seeds. Serve immediately!
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