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.


★★★★★ 1 vote

30 Min
15 Min


Add to Grocery List

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

How to Make Beef and Noodle Stir Fry


  • 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.

Printable Recipe Card

About Beef and Noodle Stir Fry

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

Show 2 Comments & Reviews

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...