beef stir fry with noodles

These juicy and flavorful Swedish Meatballs are smothered in a savory gravy cream sauce that you can serve with noodles or mashed potatoes.

Swedish Meatball Recipe

olive oil (divided

yellow onion (finely diced)

garlic (minced)

panko breadcrumbs

Parmesan cheese (grated

milk

salt

oregano

allspice

nutmeg

pepper

¾ lb. ground beef (80% lean)

pork

butter

flour

beef broth

chicken bouillon (see notes)

Worcestershire sauce

Dijon mustard (can sub mustard powder)

parsley

sour cream (at room temperature)

Heat ½ of the olive oil in a skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.

In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).

Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.

While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.

Heat remaining olive oil in a large skillet over medium-high heat.

Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.

Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.

Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.

Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.

Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1665698945/dqcsaqfdpgibuvpo4isv.mp4

These juicy and flavorful Swedish Meatballs are smothered in a savory gravy cream sauce and are perfect over noodles or mashed potatoes. This is like no other recipe you've ever tried!

Swedish Meatballs

The most versatile and easiest beef noodle stir-fry is here!

The star of this noodle dish, apart from the savory stir-fry sauce, is the black pepper beef steak slice.

Beef Noodle Stir-fry

beef

tsp salt

vegetable oil

cornstarch

tsp black pepper

tbsp chopped garlic

tbsp chopped ginger

tbsp chopped spring onion (white section)

carrots

snow peas

mushrooms

baby corn

broccoli florets

bell peppers

oyster sauce

tbsp light soy sauce

tsp dark soy sauce

tsp sugar

water

tsp sesame oil

tbsp rice wine

noodles

Cut the beef into thin slices across the...

Cut the beef into thin slices across the grain.

Marinate with ingredients A for 15 minutes.

Cut the bell peppers and carrot into julienne...

Cut the bell peppers and carrot into julienne and baby corn on the bias into half.

Prepare the coarsely chopped garlic, fresh ginger, and...

Prepare the coarsely chopped garlic, fresh ginger, and white section of the spring onion.

Soak the dry shiitake mushrooms in water for...

Soak the dry shiitake mushrooms in water for two hours, then cut them into strips.

Prepare the stir-fry sauce by mixing ingredients D.

Stir-fry the beef slices over medium heat with...

Stir-fry the beef slices over medium heat with oil until cooked on both sides. Remove the beef and keep the remaining oil in the wok.

Saute the minced garlic, ginger, and white section...

Saute the minced garlic, ginger, and white section of the spring onions with the oil until aromatic.

Add the carrots, and broccoli, followed by the...

Add the carrots, and broccoli, followed by the snow peas, baby corn, and bell pepper. Add a splash of water to stir-fry if it is too dry.

Include the softened shiitake mushroom.

Add the stir-fry sauce (Ingredient D) and combine...

Add the stir-fry sauce (Ingredient D) and combine well.

Add the cooked noodles and stir-fry over medium-high...

Add the cooked noodles and stir-fry over medium-high heat to combine with other ingredients.

Lastly, add the sesame oil plus a splash...

Lastly, add the sesame oil plus a splash of rice wine. Continue stir-flying over high heat for another 10 seconds and then the shop to serve.

https://mediavine-res.cloudinary.com/video/upload/ngoa6prfeuxhxpnkik85.mp4

The most versatile and easiest beef noodle stir-fry is here!
The star of this noodle dish, apart from the savory stir-fry sauce, is the black pepper beef steak slice.
Beef noodle stir fry is my favorite Chinese food. Today's recipe has incorporated some western elements since I'm going to use pepper steak as the main ingredient.
This noodle is a delicious meal you can churn out within 20 minutes.
A complete meal with protein, carbohydrates, fiber, and green vegetables in one dish.
The recipe is highly adaptive. You can substitute the other ingredients with any vegetable of your choice, a great way to use up all the leftovers in your fridge.
This video shows you how to prepare this beef noodle stir fry.

=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/beef-noodle-stir-fry/ )

Ingredients A
250g beef
1/2 tsp salt
2 tsp vegetable oil
1 tsp cornstarch
1/4 tsp ground black pepper
Ingredients B
1 tbsp chopped garlic
1/2 tbsp chopped ginger
1 tbsp chopped spring onion (white section)
Ingredients C
50g carrots
50g snow peas
3 medium-sized dried shitake mushrooms
50g baby corn
100g broccoli florets
50g bell peppers
Ingredients D
1.5 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp dark soy sauce
2 tsp sugar
1/4 tsp ground black pepper
2 tbsp water
Ingredient E
1 tsp sesame oil
1 tbsp rice wine
250g noodles of your choice (see note)

Method:
Prepare the beef, vegetables, and the sauce
- Cut the beef into thin slices across the grain.
- Marinate with ingredients A for 15 minutes.
- Cut the bell peppers and carrot into julienne and baby corn on the bias into half.
- Prepare the coarsely chopped garlic, fresh ginger, and white section of the spring onion.
- Soak the dry shiitake mushrooms in water for two hours, then cut them into strips.
- Prepare the stir-fry sauce by mixing ingredients D.
Stir-fry the beef and vegetables separately
- Stir-fry the beef slices over medium heat with oil until cooked on both sides. Remove the beef and keep the remaining oil in the wok.
- Saute the minced garlic, ginger, and white section of the spring onions with the oil until aromatic.
- Add the carrots, and broccoli, followed by the snow peas, baby corn, and bell pepper. Add a splash of water to stir-fry if it is too dry.
- Include the softened shiitake mushroom.
- Add the stir-fry sauce (Ingredient D) and combine well.
Stir-fry with the noodles
- Add the cooked noodles and stir-fry over medium-high heat to combine with other ingredients.
- Lastly, add the sesame oil plus a splash of rice wine. Continue stir-flying over high heat for another 10 seconds and then the shop to serve.

Note:
This is the weight of the noodles after being cooked, not the dry ones.

=======================================
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Beef noodle stir-fry- a quick and easy complete meal

Beef Stir Fry with Noodles has a delicious combination of vegetables, noodles and tender beef tossed together in a savory brown sauce.

Beef Stir Fry with Noodles

EACH: garlic salt, celery salt, onion powder

black pepper, salt

chili powder

cornstarch (+ 3 tbsp. cold water)

chicken broth

soy sauce

honey

hot sauce

¼ tsp ground ginger

¼ lb. strip steak (or flank steak

peanut oil (can sub olive or vegetable oil)

dry white wine (see notes)

Broccoli florets

carrots (julienned)

onion

snap peas

red bell pepper (sliced)

Ramen noodles (see notes)

Combine the sauce ingredients in a large measuring cup with a spout and set aside. *Make sure the sauce ingredients are not warm/hot to ensure that you don’t activate the cornstarch. Store in a cool place until ready to use.

Measure out remaining ingredients prior to beginning.

Begin boiling salted pasta water for the noodles and cook them according to package instructions. Time it so that they are ready to add to the stir fry at the end. (The ramen that I use only needs 4 minutes to cook, so I add them to the boiling water when I add the sauce to the stir fry.)

Prep Work

Place saran wrap over the steak and use a meat tenderizer to pound it flatter on each side. This makes a huge difference as it becomes much more tender. Cut away any large areas of fat.

Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flatter once they&#39;ve been cut.) Pat dry, sprinkle with meat seasoning, and toss to coat.

Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry). Set aside and let it rest.

Prepare the Beef

Reduce heat to medium and add the white wine. Use a silicone spatula to clean the bottom and sides of the skillet.

Add a splash of additional oil if needed. Add the broccoli, carrots, onions, snow peas, and mushrooms and toss to coat. Cook for 3-4 minutes, until slightly softened. Add the bell peppers and cook for 2 minutes. By now the alcohol smell from the wine should be gone.

Add sauce mixture and bring to a boil. Cook until desired thickness is obtained. Decrease heat to medium low.

Add the beef back to the skillet along with any juices from the plate, spoon the sauce on top. Stir in the cooked noodles and and let them heat through. Add desired garnishes and serve.

Make the Stir Fry

Great sauce! Recipe turned out well but for me was definitely longer than 20min prep time. Really liked it though!

Worked out really well and was super easy! 

Delicious! I only made minor changes--a shallot instead of an onion, no broccoli or carrots this time but extra red pepper/mushrooms/sugar snap peas, two packs of ramen instead of one, and I used one package (only 14 oz! :-P) of shaved steak rather than cutting my own. It came out extra saucy and DELICIOUS. We enjoyed it garnished with chow mein noodles. 
It's definitely a keeper!

Amazing! I find a lot of recipe that require a sauce to be added the ratio is always off but this was spot on.  Our family enjoys vegetables so I added a whole zucchini, mini corn cobs, 1 cup of cauliflower florets, half a red onion and subbed out the ramen noodles with egg noodles with no issues! 
The stamp of husband approval; "It tastes like a really good home made ramen"
Keep up the great work Stephanie :)

Made this for dinner tonight and it was delicious. My husband said it was a keeper. The vegetables were crispy and the sauce was so good had plenty of sauce and that is what my husband likes. We will definitely be having this again. Simple but so delicious.
Thanks for a succesful meal.

I made this recipe last night and it was a hit! I never use my meat tenderizer but let me tell you it made such a difference!!! Also...cutting the meat against the grain is a great tip! (Just love your tips!!).  I used Pinot Grigio as my wine of choice for this recipe. I also used the pre-packaged soup ramen noodles because I had those on hand. What a wonderful recipe that took almost no time to prepare!!!! My husband a son loved it. No leftovers.  I will be making this regularly to get those veggies in my son's tummy!!!! Thank you Cozy Cook!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1660784974/hwpff3z73pi1npdtbozk.mp4

This Beef Stir Fry with Noodles recipe has a delicious combination of vegetables, noodles and tender beef tossed together in a savory brown sauce. It's a healthy dinner idea that your family will love.

Top 3 beef stir fry with noodles recipes from across the web

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Swedish Meatball Recipe

Beef Noodle Stir-fry

Beef Stir Fry with Noodles

Top 3 beef stir fry with noodles recipes from across the web

The most viewed beef stir fry with noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Swedish Meatball Recipe

Beef Noodle Stir-fry

Beef Stir Fry with Noodles

The most viewed beef stir fry with noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine