Tender strips of beef are cooked with ginger, scallions, garlic, and sesame oil to make this delicious beef stir-fry with rice noodles.
In this Post: Everything you need for Beef Stir Fry with Rice Noodles
Growing up, my family would get Vietnamese food every weekend when I was a kid. I have fond memories of those meals, and love recreating some of my favorite takeout dishes in my own kitchen, and creating memories with my kids now. My Beef Stir-Fry with Rice Noodles is a simple and quick meal that is perfect for weeknight dinners, but tasty and delicious to even some of the pickiest of eaters! And if you’re missing an ingredient? No worries! You can take whatever veggies or protein you have available and recreate this stir-fry in any number of ways.
- Rice noodles: A great noodle for stir-fry, they are gluten free and cook to be transparent and chewy.
- Oil: I like to use avocado or canola oil when I make a stir-fry, but you could use olive oil or even sesame oil to really get that flavor packed in!
- Beef sirloin: I love using a sirloin steak as it is a lean cut of beef that is tender and affordable compared to other cuts!
- Onion: I use a white or yellow onion, as both are mild but caramelize well to add flavor to the dish.
- Scallions: Also called green onions, they add a mild, peppery taste.
- Soy sauce: The base of the sauce, it’s full of umami and salty flavor.
- Rice vinegar: Milder and sweeter than white vinegar and a great addition to the sauce.
- Sesame oil: Nutty and earthy in taste, you can also get toasted sesame oil which just increases the nutty flavor.
- Garlic: A pungent, aromatic added to the sauce that sweetens once it cooks.
- Ginger: A perfect balance of sweet and spicy, it pairs well with garlic and the other ingredients.
How to Make Beef Stir-Fry with Rice Noodles
Start your beef stir-fry with rice noodles by cooking the noodles according to the package instructions before draining and setting to the side. While the noodles are cooking, slice your onion and scallions, and cut your beef sirloin into strips.
Next you’ll whisk together the stir-fry sauce with the soy sauce, rice vinegar, sesame oil, garlic, and ginger. I like to use fresh garlic and ginger when possible, but ginger paste is a great alternative! And if you like an extra kick of heat, you can also add some chili oil. Take half of the sauce and use it to marinate the steak.
Then heat the oil in a large pan or skillet over medium-high, and cook the sirloin to desired doneness, then remove and set aside. In the same pan and oil, cook the onions until caramelized.
Once the onions start to look translucent, add the rice noodles and beef back to the pan, along with the rest of the sauce.
Stir-fry until everything is mixed well and warmed through, then add the scallions.
Serve garnished with sesame seeds or additional scallions, and enjoy your Beef Stir-Fry with Rice Noodles!
Frequently Asked Questions:
Do you cook rice noodles before stir frying?
Yes, you still need to cook your rice noodles in water before adding to a stir-fry.
Is stir fry healthy?
Yes. Stir frying uses less oil than deep frying because the pan is kept very hot and your food cooks a lot faster, spending less time in the oil.
Which cut of beef is best for stir fry?
My favorite cut of beef for stir-fry is sirloin, butt you can also use tri-tip, ribeye, top loin (strip), or tenderloin! Cut into strips against the grain for the best, most tender cook.
More Stir-Fry REcipes
- Cashew Chicken Stir-Fry
- Pork and Asparagus Stir-Fry
- Beef and Broccoli Stir-Fry
- Chinese Shrimp and Broccoli Stir-Fry
- Sesame Chicken and Napa Cabbage Stir-Fry
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Whether you follow the recipe exactly, or switch things up to make it your own, you won’t be disappointed in my Beef Stir-Fry with Rice Noodles.
Your chopsticks are waiting.
Beef Stir Fry with Rice Noodles
- 8 ounces uncooked rice noodles (regular or wide)
- 1 tablespoon avocado oil (or canola oil)
- 1 pound beef sirloin (cut into thin strips)
- 1 medium onion (sliced)
- 1 bunch scallions (sliced lengthwise and quartered)
- salt and pepper (to taste)
- Cook rice noodles according to package instructions. Drain and set aside.
- Whisk the stir-fry sauce in a small bowl and place half in a large bowl, reserving the other half for later.
- Place the sirloin strips in the bowl with half of the marinade and toss well.
- Heat a wok or large skillet over high heat. Add avocado or canola oil to pan. Heat for 30-45 seconds before adding beef to the pan. Begin stir-frying beef for about 2 minutes to form a bit of a crust. Remove beef from pan and set aside.
- To the same pan, add the onions and saute another minute or two until they begin to caramelize. Place the reserved, cooked rice noodles to the pan, along with the remaining stir-fry sauce and reserved beef. (Be sure to include any juices that have collected!) Stir in the scallions right before serving.