Beef and Noodle Stir Fry

Shelley Young


This is my family's super healthy, go-to, stir fry. You can substitute chicken, if you wish. The best way to get perfect thin slices of beef is to leave your steak partially frozen and use a very sharp butcher knife.

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★★★★★ 1 vote
30 Min
15 Min


1 lb
lean beef steak (such as top sirloin) thinly sliced
8 oz
whole wheat or veggie spaghetti (use rice noodles for gluten free option, just follow directions for stir fry on the package)
3 clove
garlic, crushed
1 tsp
crushed red pepper flakes (or to taste)
small onion, cut in medium slices
stalks of celery, sliced on the bias
small whole napa cabbage, shredded
1/2 c
soy sauce, low sodium
1/2 tsp
ground ginger


1Boil the pasta according to package directions.
2Saute garlic and red pepper flakes for 1 minute in a very hot wok or large skillet. Add sliced beef and cook until no longer pink. Don't allow garlic to burn.
3Remove beef from the hot pan and add onion and celery. Saute veggies for about 4-5 minutes. They should be crisp tender. At this time you can add the optional ground ginger.
4Add cabbage and saute until wilted. Then add beef and pasta with the soy sauce. Toss to incorporate ingredients and serve.

About this Recipe

Course/Dish: Beef
Regional Style: Asian
Other Tag: Healthy