Recipes

Beef Stir Fry Noodles (Restaurant-Style)

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients

Base Ingredients

  • 12 oz fresh egg noodles (or dried lo mein/chow mein noodles)
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cups bean sprouts
  • 4 scallions, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp vegetable oil (for cooking)

Protein Options

  • For meat eater: 3/4 lb flank steak, thinly sliced against the grain
  • For vegetarian: 14 oz extra-firm tofu, pressed and cubed

Sauce

  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce (or vegetarian oyster sauce)
  • 1 tbsp dark soy sauce (for color)
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 2 tbsp water or chicken broth
  • 1 tsp cornstarch

Optional Toppings

  • Sesame seeds
  • Extra scallions, sliced
  • Chili oil or sriracha

Instructions

Prep Work

  1. Cook noodles according to package directions until just tender. Drain, rinse with cold water, and toss with 1 tsp oil to prevent sticking. Set aside.
  2. Slice all vegetables and prepare protein.
  3. In a small bowl, whisk together all sauce ingredients until cornstarch dissolves. Set aside.

Protein Preparation

For Beef Option:

  1. Slice flank steak thinly against the grain.
  2. Heat wok or large skillet over high heat with 1 tbsp oil until smoking.
  3. Add beef in a single layer and sear for 1-2 minutes without moving.
  4. Flip and cook another 1-2 minutes until just cooked through.
  5. Remove beef and set aside.

For Tofu Option:

  1. Press tofu for 15-30 minutes to remove excess moisture.
  2. Cut into 3/4-inch cubes.
  3. Heat wok or large skillet over high heat with 1 tbsp oil.
  4. Add tofu and cook 3-4 minutes per side until golden and crispy.
  5. Remove tofu and set aside.

Stir Fry

  1. In the same wok over high heat, add 1 tbsp oil.
  2. Add garlic and ginger, stir fry for 30 seconds until fragrant.
  3. Add onions and bell peppers, stir fry for 2-3 minutes until slightly softened but still crisp.
  4. Add scallions and bean sprouts, stir fry for 1 minute.
  5. Add cooked noodles and toss everything together for 1-2 minutes.
  6. Return protein to the wok.
  7. Pour sauce over everything and toss vigorously for 1-2 minutes until sauce coats noodles and thickens slightly.
  8. Remove from heat immediately.

Assembly

  1. Divide noodles between plates.
  2. Garnish with sesame seeds and extra scallions if desired.
  3. Serve with chili oil or sriracha on the side.

Tips

  • The key to restaurant-style stir fry is HIGH HEAT and working quickly. Have everything prepped before you start cooking.
  • Don't overcrowd the wok - cook protein in batches if needed.
  • Fresh egg noodles give the most authentic texture, but dried lo mein noodles work great too.
  • For extra flavor, marinate the beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.
  • Add other vegetables like bok choy, snap peas, or carrots if desired.
  • For a spicier version, add 1-2 tsp chili garlic sauce to the sauce mixture.