Quick and easy beef stir fry with rice noodles, vegetables, and a savory sauce. A 30-minute dinner packed with Asian-inspired flavor!
Growing up, my family would get Vietnamese food every weekend when I was a kid. I have fond memories of those meals, and love recreating some of my favorite takeout dishes in my own kitchen, like my Vietnamese Spring Rolls and this recipe today. My Beef Stir-Fry with Rice Noodles is a simple and quick meal that is perfect for weeknight dinners, but tasty and delicious to even some of the pickiest of eaters! And if you’re missing an ingredient? No worries! You can take whatever veggies or protein you have available and recreate this stir-fry in any number of ways.
And if you love beef and meal prepping, check out my 10 Healthy Shredded Beef Dinner Ideas!
Why You’ll Love This Beef Stir-Fry with Rice Noodles
- Ready in just 30 minutes
- Made with simple, everyday ingredients
- Customizable with your favorite vegetables
- Naturally dairy-free and can be made gluten-free
Ingredients
- Rice noodles: A great noodle for stir-fry, they are gluten free and cook to be transparent and chewy.
- Oil: I like to use avocado or canola oil when I make a stir-fry, but you could use olive oil or even sesame oil to really get that flavor packed in!
- Beef sirloin: 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.
- Scallions: Also called green onions, they add a mild, peppery taste.
- Soy sauce: The base of the sauce, it’s full of 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 taste, you can also get toasted sesame oil which just increases the nutty flavor.
- Garlic: A pungent, aromatic added to the sauce that sweetens once it cooks.
- Ginger: A perfect balance of sweet and spicy, it pairs well with garlic and the other ingredients.
How to Make Beef Stir-Fry with Rice Noodles
Step 1. Start your beef stir-fry by cooking the noodles according to the package instructions before draining and setting aside. While the noodles are cooking, slice your onion and scallions, and cut your beef sirloin into strips.
Step 2. Next you’ll whisk together the stir-fry sauce with the soy sauce, rice vinegar, sesame oil, garlic, and ginger. I like to use fresh garlic and ginger when possible, but ginger paste is a great alternative! And if you like an extra kick of heat, you can also add some chili oil. Take half of the sauce and use it to marinate the steak.
Step 3. Then heat the oil in a large pan or skillet over medium-high, and cook the sirloin to desired doneness, then remove and set aside. In the same pan and oil, cook the onions until caramelized.
Step 4. Once the onions start to look translucent, add the rice noodles and beef back to the pan, along with the rest of the sauce.
Step 5. Stir-fry until everything is mixed well and warmed through, then add the scallions.
Step 6. Garnish with sesame seeds or additional chopped scallions or chives.
Serve and enjoy your Beef Stir-Fry with Rice Noodles!
More Stir-Fry REcipes
- Cashew Chicken Stir-Fry
- Pork and Asparagus Stir-Fry
- Beef and Broccoli Stir-Fry
- Chinese Shrimp and Broccoli Stir-Fry
- Sesame Chicken and Napa Cabbage Stir-Fry
Eat It, Like it, Share it!
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Whether you follow the recipe exactly, or switch things up to make it your own, you won’t be disappointed in my Beef Stir-Fry with Rice Noodles.
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Ingredients
Video
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.8 ounces uncooked rice noodles
- Whisk the stir-fry sauce in a small bowl and place half in a large bowl, reserving the other half for later.1/4 cup soy sauce, 2 tablespoons Nakano Natural Rice Vinegar, 1 tablespoon sesame oil, 2 cloves garlic, 1 tablespoon minced ginger, 1 teaspoon chili garlic paste
- Place the sirloin strips in the bowl with half of the marinade and toss well.1 pound beef sirloin
- Heat a wok or large skillet over high heat. Add avocado or canola oil to pan. Heat for 30-45 seconds before adding beef to the pan. Begin stir-frying beef for about 2 minutes to form a bit of a crust. Remove beef from pan and set aside.1 tablespoon avocado oil
- To the same pan, add the onions and saute another minute or two until they begin to caramelize. Place the reserved, cooked rice noodles to the pan, along with the remaining stir-fry sauce and reserved beef. (Be sure to include any juices that have collected!) Stir in the scallions right before serving.1 medium onion, 1 bunch scallions, salt and pepper
Liz’s Notes
Nutrition
Frequently Asked Questions
Yes, you still need to cook your rice noodles in water before adding to a stir-fry.
Yes. Stir frying uses less oil than deep frying because the pan is kept very hot and your food cooks a lot faster, spending less time in the oil.
My favorite cut of beef for stir-fry is sirloin, butt you can also use tri-tip, ribeye, top loin (strip), or tenderloin! Cut into strips against the grain for the best, most tender cook.
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