This Ground Beef Noodle Stir Fry is a simple, tasty weeknight meal that you’ll be making over and over! Ground beef, ramen noodles, and fresh veggies are tossed in a sweet and savory sauce that’s a cinch to make!
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If you love noodles, this easy beef stir fry is going to be on repeat at your house! Quick-cooking ground beef, veggies, ramen noodles, and a simple stir-fry sauce all come together in this easy noodle dish!
What I love about this dish is the great balance of savory flavor from the soy sauce and oyster sauce, paired with the sweetness from the brown sugar. I also love any leftovers the next day for lunch!! 🙂
WHY YOU’LL LOVE THIS RECIPE
- Easy dinner that’s on the table fast!
- The stir-fry sauce is a perfect balance of sweet and savory.
- So many ways to customize with different proteins and veggies!
- Comes together in less than 30 minutes!
You’ll need the following ingredients to make this Ground Beef Noodle Stir Fry:
Ground Beef: Lean ground beef works best. I like using 90% lean or more.
Ramen Noodles: Just the good old packaged ramen (such as Top Ramen)! Make sure you discard the spice packet–you just need the noodles.
Vinegar: If you don’t have rice wine vinegar or sherry vinegar, you can use regular white or white wine vinegar. You just need a touch of acid to balance out the flavors.
HOW TO MAKE GROUND BEEF NOODLE STIR FRY: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Cook ramen noodles for about 1 minute or about 2 minutes less than the package directions (they will continue to cook in the pan later). Noodles should be al dente and not overcooked. Rinse with cool water to stop the cooking process.
Step 2: In a small bowl, whisk together the stir-fry sauce ingredients.
Step 3: Brown ground beef, then season with garlic powder and onion powder; add fresh garlic.
Step 4: Add in veggies and cook until broccoli is bright green.
Step 5: Add in noodles and sauce. Toss until everything is well coated and the noodles are heated through. Sprinkle with sesame seeds and spring onions, if you like, and serve right away!
⭐️ CONFIDENCE TIP ⭐️
Use low-sodium soy sauce whenever you can. It’s always good to have the option to ADD salt if needed…but if a dish is to salty, it’s difficult to fix that!
STORAGE & REHEATING
- Storage: Store leftover beef stir-fry in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat in individual portions in the microwave. I always like adding a splash of soy sauce since the sauce gets absorbed into the noodles when you store it.
ADDITIONS AND SUBSTITUTIONS
This recipe is just a base recipe! There are SO MANY ways to customize this dish based on your tastes and what you have on hand!
Here are a few additions you can try:
- Veggies: Red bell pepper, green beans, bok choy, snow peas, sugar snap peas, mushrooms, and baby corn are all great veggies to use in this stir fry! You can also use frozen, mixed stir fry veggies.
- Spice: Hot pepper sauce, sriracha, chili garlic sauce or red chili flakes are great to add a little heat!
Here are a few substitutions you can make:
- Protein: Use what you have on hand! Ground chicken or chicken breast works great! Thinly sliced flank or sirloin steak are also great options.
- Oyster Sauce: You can use hoisin sauce, too. Both give your stir-fry sauce a nice depth of flavor.
- Noodles: I personally love using ramen noodles for this recipe because they are cheap, easy to find, and cook up so quickly! However, you can also use udon noodles, egg noodles, or chow mein noodles.
FREQUENTLY ASKED QUESTIONS
Ground beef works well to make this recipe quick, easy, and hassle-free (no cutting meat)! However, you can use thin strips of sirloin or thinly sliced flank steak as well.
Ramen noodles are cheap, easy to find, and cook up so quickly! However, you can also use udon noodles, egg noodles, or chow mein noodles. Heck, I have even made stir fry noodles with spaghetti in a pinch!
One thing I love about this dish is that it’s a complete meal–protein, veggies, and carbs all in one pan! SCORE! No need to make anything additional to go along with it!
Feel free to add hot sauce, scallions, and some sesame seeds for garnish and extra flavor, though!!
Easy Ground Beef Noodle Stir Fry
For the Noodles
- 3 3 oz. packages of ramen noodles (spice packets discarded)
- 1 lb. lean ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh garlic, minced (about 3-4 cloves) the best garlic chopper!
- 1 cup shredded carrots
- 3 cups broccoli florets
For the Stir Fry Sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup low sodium beef broth (or water)
- 1 tbsp oyster sauce or hoisin sauce
- 1 tbsp rice wine vinegar cooking sherry, mirin or Chinese cooking wine are also good
- 2 tsp sesame oil
- 1/4 cup brown sugar
- 1 tbsp corn starch
- hot sauce, green onions, sesame seeds to finish (optional)
- Cook the noodles: Place ramen noodles in boiling water for about 1 minute, stirring them often to break them apart. Noodles should be a bit underdone, since they will continue to cook in the pan later. Drain and rinse noodles in cool water to stop the cooking process.
- Make the sauce: In a small bowl, whisk together all ingredients for the sauce; set aside.
- Cook the meat: In a large skillet over medium high heat, add the ground beef. Cook the meat for 2-3 minutes, breaking it up with a wooden spoon as it cooks. Pro Tip: Using a potato masher toward the end of cooking gets the meat broken up nice and fine!
- Season: Add garlic powder, onion powder and fresh garlic. Stir to combine and cook 1-2 minutes more.
- Add veggies: Add carrots and broccoli florets and cook 30-60 seconds just until the broccoli turns bright green.
- Finish: Add the cooked noodles and the sauce. Toss with tongs until noodles are well-coated with the sauce and heated through. Top with green onions, sesame seeds and hot sauce (optional) and serve right away!