Beef stir-fry with rice noodles

Tender strips of beef are simmered with ginger, scallions, garlic and sesame oil to create this delicious stir fry beef with rice noodles.

Liz uses chopsticks with stir-fried beef and rice noodles

When I was a kid, my family got Vietnamese food every weekend. I have fond memories of those meals and love recreating some of my favorite takeout meals in my own kitchen and now making memories with my kids. My Beef Stir-Fry with Rice Noodles is an easy and quick meal that’s perfect for a weeknight dinner, but is also tasty and delicious for some of the pickiest eaters! What if you’re missing an ingredient? No problem! You can take any veg or protein you have available and recreate this pan in a variety of ways.


  • rice noodles: They’re a great noodle for frying, they’re gluten-free and cook to be transparent and chewy.
  • Oil: I like to use avocado or canola oil when making stir-fries, but you could use olive oil or even sesame oil to really pack in that flavor!
  • beef tenderloin: 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.
  • Spring onions: Also called scallions, they add a mild, peppery flavor.
  • Soy sauce: The base of the sauce is packed with 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 flavor, you can also get toasted sesame oil, which enhances the nutty flavor.
  • Garlic: A hot, aromatic sauce addition that sweetens after cooking.
  • Ginger: A perfect balance of sweet and tangy, goes well with garlic and the other ingredients.

How to make beef stir fry with rice noodles

cut chives

Start your beef stir-fry with rice noodles by cooking the noodles according to package directions before draining and setting aside. While the noodles are cooking, slice your onion and scallions and cut your beef tenderloin into strips.

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Next, mix the wok sauce with soy sauce, rice vinegar, sesame oil, garlic and ginger. I like to use fresh garlic and ginger whenever possible, but ginger paste is a great alternative! And if you like it extra spicy, you can add some chili oil. Take half of the sauce and use it to marinate the steak.

Beef pan with flat wide noodles 11 WEB

Then heat the oil in a large skillet or skillet over medium-high heat and cook the roast beef to your desired doneness, then remove and set aside. In the same pan and oil, caramelize the onions.

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Once the onions look translucent, return the rice noodles and beef to the pan along with the remaining sauce.

Beef pan with flat wide noodles

Stir-fry until well combined and heated through, then add the spring onions.

Serve garnished with sesame seeds or additional scallions and enjoy your beef stir fry with rice noodles!

Frequently asked Questions:

Do you boil rice noodles before frying?

Yes, you still need to boil your rice noodles in water before adding them to a pan.

Are scrambled eggs healthy?

Yes. Stir frying uses less oil than deep frying because the pan is kept very hot and your food cooks much faster and spends less time in the oil.

Which cut of beef is best for stir-fries?

My favorite cut of beef for roasting is sirloin, but you can also use tri-tip, ribeye, top loin (strips), or tenderloin! Cut into strips against the grain for the best and most tender preparation.

Beef pan with flat wide noodles

More wok recipes

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Liz eats fried beef with rice noodles

Whether you follow the recipe exactly or change things up to make it your own, you won’t be disappointed with my beef stir-fry with rice noodles.

Your chopsticks are waiting.

Beef pan with flat wide noodles

Beef stir-fry with rice noodles

Tender strips of beef are stir-fried with ginger, scallions, garlic and sesame oil, then tossed with rice noodles.

PREPARATION: 10 protocol

COOK: 20 protocol

IN TOTAL: 30 protocol


Servings: 4

  • 8th ounces uncooked rice noodles (regular or wide)
  • 1 tablespoon avocado oil (or canola oil)
  • 1 Pound beef tenderloin (cut into thin strips)
  • 1 Middle Onion (cut)
  • 1 bunch spring onions (cut lengthwise and quartered)
  • salt and pepper (taste good)
  • Cook rice noodles according to package instructions. Drain and set aside.

  • Whisk together the wok sauce in a small bowl and pour half into a large bowl, saving the other half for later.

  • Place the roast beef strips in the bowl with half the marinade and toss well.

  • Heat a wok or large skillet over high heat. Add avocado or canola oil to the pan. Heat for 30-45 seconds before adding the meat to the pan. Start by roasting beef for about 2 minutes to form a small crust. Remove beef from pan and set aside.

  • In the same pan, add the onions and sauté for another minute or two, until they begin to caramelize. Place the reserved, cooked rice noodles in the pan along with the remaining stir-fry sauce and reserved beef. (Be sure to include any accumulated juices!) Stir in the scallions just before serving.

Be careful not to overcook the rice noodles. When in doubt, choose undercooked as you don’t want to overcook and end up with mushy rice noodles.

Portion: 1.5cupsCalories: 433kcalCarbohydrates: 52GProtein: 28GFat: 11GSaturated Fatty Acids: 2GCholesterol: 62mgSodium: 982mgPotassium: 500mgFiber: 2GSugar: 2GVitamin A: 61ieVitamin C: 4mgCalcium: 50mgIron: 3mg

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