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–+ servings
Beef Vegetable Noodles

Beef Vegetable Noodles

Discover how to make delicious Beef Vegetable Noodles, a quick and healthy stir-fry recipe perfect for busy weeknights or gatherings. Packed with flavor and veggies!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g Chinese noodles
  • 300 g lean beef (like fillet), thinly sliced
  • 1 red bell pepper julienned
  • 2 carrots cut into thin strips
  • 150 g broccoli florets
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • To taste salt and pepper

Equipment

  • Wok or Large Skillet
  • Sharp Knife
  • Cutting Board
  • Colander
  • Wooden Spoons or Spatulas

Method
 

  1. Start by boiling water for the noodles and cook them according to package instructions until al dente, then drain and set aside.
  2. Heat sesame oil in a large wok over medium-high heat, add minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.
  3. Add the thinly sliced beef to the wok and let it sear undisturbed for a minute before tossing it around, cooking for 3–4 minutes until golden brown.
  4. Toss in the carrots, red bell pepper, and broccoli, keeping everything moving in the wok for about 5 minutes until veggies are crisp-tender.
  5. Add the cooked noodles and soy sauce to the wok and mix thoroughly so the noodles soak up the flavors; season with salt and pepper to taste.
  6. Transfer the Beef Vegetable Noodles to serving plates and sprinkle chopped green onions on top. Serve immediately.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 70mgCalcium: 80mgIron: 3mg

Notes

For a twist, substitute red bell pepper with yellow or orange bell peppers. You can use chicken or tofu instead of beef if preferred. For gluten-free, replace regular soy sauce with tamari and use rice noodles. To enhance flavor, consider adding a splash of chili oil or sriracha for added heat. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat gently in a pan. For long-term storage, freeze in portions, but expect slight changes in noodle texture upon reheating.
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