My beef stir fry recipe is the perfect Asian-inspired dish for a quick, healthy weeknight meal. Prepared with slices of tender sirloin steak, baby bok choy, red bell peppers, spinach, onions and mushrooms tossed together with ramen noodles in a savory sauce, this beef stir fry is a flavor-packed pick when you crave a comforting noodle dish!
Beef Stir Fry Loaded Up with Colorful Veggies
Simple, flavorful, Asian-inspired noodle dishes are among my favorites to whip up when a quick, healthy meal is what I'm craving.
A delicious stir fry prepared with a lean piece of protein and lots of colorful veggies tossed together with ramen (one of my favorite types of noodles!) is what typically entices me, and this ultra cozy beef stir fry recipe is just the ticket.
Prepared with slices of tender, flavorful sirloin steak quickly seared in a hot pan, some thin strips of red bell pepper and onions, sliced baby bok choy, spinach and shiitake mushrooms, this beef stir fry recipe is made complete with a simple and flavorful sauce that's quickly whisked up and added in.
It's a fantastic weeknight meal that's not only healthy, but loaded with flavor and on the table in no time—better than take out on every level!
My Beef Stir Fry Recipe
To make a really delicious and nutritious stir fry, you really only need a good handful of quality ingredients.
For my beef stir fry, I'm opting for fresh ramen noodles (which I buy in a package in the refrigerated section of my market), because I love how delightfully chewy and hearty they are when tossed together with the beef, veggies and sauce—so tasty!
I like to use sirloin steak as my protein, because it's flavorful and tender and easy to slice into strips that cook quickly. Flank steak cut into thin strips is a terrific option here as well.
As for my veggies, I like to add as much color and texture as possible to this dish, so I add in strips of sweet red bell pepper and onions, sliced up baby bok choy (a “super green” that's incredibly nutrient packed), spinach, and earthy shiitake mushrooms. Such a perfect little combination that's quick to stir fry up!
Then, of course, a savory sauce is needed to toss all of these delicious ingredients in, and I like to make that semi-homemade...
I opt for some good quality oyster sauce and whisk into that a touch soy sauce, honey, rice vinegar, some freshly grated ginger, garlic, chili crisp (or chili crunch) and sesame oil, making for a really quick and tasty finishing touch.
Here's a glance at my beef stir fry recipe: (or just jump to the full recipe...)
- To get started, I cook my ramen noodles according to package instructions, then set those aside to drain.
- Next, I whisk up the ingredients for my sauce, then set that aside.
- Then, I season my strips of sirloin steak and get my skillet or non-stick wok nice and hot.
- Once the skillet is hot, I sear my beef for a couple of minutes, and remove from pan.
- Then, I add in my veggies in increments to the same pan and cook just enough to keep them tender yet still crisp.
- Next I add into the skillet my cooked ramen noodles and my seared beef, then add in my sauce, and toss everything together until combined.
- I serve the beef stir fry in bowls garnished with a little green onion or cilantro and additional chili crisp, if desired.
Beef Stir Fry Recipe
by Ingrid Beer
This delicious beef stir fry recipe is loaded with colorful veggies and tender sirloin steak, plus ramen noodles tossed with a savory sauce!
Yield: Serves 6
Nutrition Info: 459 calories per serving
Prep Time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Beef Stir Fry Ingredients:
- 10 ounces fresh ramen noodles
- Peanut oil or avocado oil
- 1 pound sirloin steak, sliced very thinly into roughly 1 inch strips
- Black pepper
- 6 ounces shiitake mushrooms, sliced thinly
- 6 cloves garlic, pressed through garlic press
- 1 (heaping) teaspoon grated ginger
- ¼ white onion, thinly sliced
- 1 small red bell pepper, thinly sliced (about a cup worth)
- 1 small baby bok choy, thinly sliced
- 1 cup baby spinach leaves
- Chili crisp, optional garnish
- Green onions, garnish
Easy Stir Fry Sauce Ingredients:
- ¼ cup oyster sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 3 cloves garlic, pressed through garlic press
- 1 teaspoon (heaping) grated ginger
- 1 to 2 teaspoons chili crisp (optional, but adds terrific umami)
- Begin by gathering and prepping all of your stir fry sauce ingredients according to the ingredient list to have ready and organized for use.
- To prepare the sauce, whisk together all of the ingredients in a bowl, or add to a mason jar with tight-fitting lid and shake very well. Set aside.
- Next, gather and prep all of your stir fry ingredients according to the ingredient list above to have ready and organized for use.
- Cook your ramen noodles according to the package instructions, leaving them a bit al dente. Drain and rinse them well, and drizzle a small amount of peanut oil over them to prevent them sticking together. Set aside to keep warm. (You can also snip them a bit with kitchen scissors, which helps make them a bit easier to toss around in the stir fry, and not quite as clumpy.)
- Place a large heavy bottom, non-stick skillet or wok over medium-high heat, and drizzle in about 1 tablespoon of the peanut oil. While the oil heats, toss the sliced sirloin with salt and pepper.
- Once the oil it hot, crank up the heat to high and add the sliced beef in as even a layer as possible (work in batches, if needed), not disturbing it for a minute or so. Then, move it around for another minute or so, just until it's seared and cooked medium-rare to medium. Remove from pan.
- Next, into the skillet or wok add the mushrooms, and saute for about 2 to 3 minutes until softened. Stir in the garlic and ginger, and once aromatic, add in the sliced onion and red bell pepper, and toss to incorporate for a moment or two just until crisp-tender.
- Add in the sliced bok choy and the spinach, toss to incorporate, then add in the ramen noodles along with the seared beef, plus as much of the stir fry sauce as you'd like (it is concentrated, so start with less and add more as needed), and toss together with tongs or with a wok spatula to combine well.
- Serve while hot, and garnish with extra chili crisp and green onions, if desired.
Tips & Tidbits for my Beef Stir Fry Recipe:
- Sirloin steak, for quick-cooking and tender beef: I'm opting for sirloin steak for this recipe, and I cut it against the grain into thin strips to make extra tender. Flank steak or rib eye are also terrific options here. Choose whichever cut you prefer, and sear it quickly to medium-rare doneness.
- Ramen noodles, or your preferred kind: I love twisty ramen noodles for stir fry, because I enjoy the slightly more chewy or “al dente” texture they have. You can also use udon noodle or rice noodles as well, even spaghetti. White or brown rice can be substituted for the noodles, if you prefer.
- Oyster sauce, or substitute hoisin sauce if you like: I'm using oyster sauce because I like the savory flavor, but you can easily sub hoisin sauce if that's what you have on hand or prefer more. You could even sub a teriyaki sauce, or other Asian-style sauce of your choice and proceed with the remaining ingredients.
- What's chili crisp? Chili crisp (or chili crunch) is a delicious, mildly spicy and very savory oil-based condiment used in Asian cooking. It comes in a glass jar and is a fairly thick mixture of red chili flakes, oil, and crispy minced onion or garlic (or both), along with a few other savory ingredients. Trader Joe's carries it (this is my preferred brand), but you can typically find it in the section of the market with Asian sauces and condiments.
- Lots of healthy veggies: That combo of bok choy, mushrooms, red bell pepper and onion is my favorite here, but feel free to get creative! You can sub broccoli florets or the thinner broccolini, or use squash, peas, bamboo shoots, baby corn, or water chestnuts—feel free to you use favorite.