Tender strips of beef are stir-fried with ginger, scallions, garlic, and sesame oil then tossed with rice noodles.
My family would get Vietnamese food every weekend when I was a kid. I have fond memories and love recreating some of my favorite takeout dishes in my own kitchen.
Beef Stir Fry with Rice Noodles is a really simple and quick meal to make for weeknight dinners, one that my son requests frequently!
Stir fry is a super healthy meal because you can pack in two-three servings of veggies in one dish. Plus, rice noodles are a great option if you’re looking to reduce gluten in your diet.
Don’t have these specific ingredients on hand? No problem. You can take whatever veggies or protein you have available and recreate this stir fry in any number of ways.
How to Make Beef Stir Fry with Rice Noodles
For this recipe, you want to prepare your green onions by slicing in half lengthwise and quartered.
Whisk together the stir fry sauce ingredients. I love to grate my own fresh ginger but you can use your own from the spice rack if that’s what you have on hand.
I also recommend cutting your sirloin into strips against the grain. This helps the beef be more tender and easier to chew when eating.
Fry the sirloin strips quickly in the hot oil and then remove them from the pan. Add the vegetables and cook until they begin to caramelize.
Add the beef back in along with the reserved stir fry sauce and cooked rice noodles until flavors are well mixed. Serve with green onions.
Whenever I am cooking stir fry, I love to double up the recipe so that I have leftovers for a quick lunch the next day. I also like to mix it up and add shrimp or chicken instead of beef. Want to add in more veggies? Red bell peppers, mushrooms, asparagus, green beans, broccoli, and water chestnuts are all great options. There are so many ways to use what you have instead of running to the store.
Frequently Asked Questions:
I recommend substituting for canola oil, but you can also use extra virgin olive oil, grapeseed oil, or coconut oil.
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.
My favorite cut of beef for stir fry is sirloin. But you can also use tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender. Cut into strips against the grain.
To avoid toughness, cut the beef against the fibers when you prep it. Also, keep your pan super hot and cook for a shorter amount of time to sear without chewiness.
Whether you follow the recipe exactly, or make some substitutions based on what’s already in your pantry or fridge, you won’t be disappointed in having the basics of this stir fry sauce recipe in your repertoire for the busy weeknights ahead.
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.