Beef Noodle Stir Fry

Ingredients

• 400 gspaghettini
• 1 small (sliced, approximately 1 cup)onion
• 5 tablespoonssoy sauce
• 1 1/2 tablespoonsdark soy sauce
• 1 tablespoonsugar
• 1 teaspoonoil
• 500 gbeef steak, any cut, thinly sliced
• 1 teaspooncornflour, for the beef marinade
• 3 teaspoonsprepared soy sauce mixture

Instructions

1. 1

   Cook the spaghettini

   Cook the spaghettini according to the packet instructions, stopping 1–2 minutes before the suggested time so it remains slightly undercooked. Do not salt the cooking water.

2. 2

   Drain the noodles

   Drain the pasta in a colander, rinse lightly to remove excess starch, and set it aside.

3. 3

   Mix the sauce

   Stir the dark soy sauce, light soy sauce and sugar together in a bowl, then set the mixture aside.

4. 4

   Slice the beef

   Cut the steak thinly across the grain and place it in a bowl.

5. 5

   Marinate the beef

   Add 2–3 teaspoons of the prepared soy sauce mixture and 1 teaspoon of cornflour to the beef. Mix to coat and leave to marinate for 5–10 minutes.

6. 6

   Prepare the onion

   Halve the onion, then cut it into thin half-moon slices.

7. 7

   Heat the pan

   Add 2–3 tablespoons of oil to a frying pan, preferably non-stick, and heat it over high heat until hot.

8. 8

   Cook the onion

   Add the onion and cook for 3 minutes, until soft and golden.

9. 9

   Fry the beef

   Add the marinated beef and cook for 3–5 minutes.

10. 10

    Toss everything together

    Add the spaghettini and the remaining soy sauce mixture. Cook for 2–3 minutes, tossing until everything is evenly mixed and browned, or until the noodles have absorbed the sauce.

What is beef noodle stir fry?

This is a quick noodle-and-beef stir fry with a savoury, lightly sweet soy sauce. Stir-fried noodles and beef are familiar across many Chinese and Chinese-inspired dishes, though recipes and noodle choices vary widely.

Here, spaghettini stands in for Asian wheat noodles, while thinly sliced steak cooks quickly alongside onion. Undercooking the pasta first gives it time to finish in the pan and take on the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 49g protein, 96g carbs, 11g fat.

The spaghettini supplies most of the carbohydrates, while the beef provides most of the protein. The soy sauces contribute sodium, and the oil and beef account for much of the fat. Serve with a portion of vegetables or greens to add variety to the plate.

The soy sauce mixture

Sauce base: Light soy sauce, dark soy sauce and sugar are combined before cooking. The light soy brings saltiness, while dark soy adds deeper colour and a fuller flavour.

Keep some back: A small amount goes into the beef marinade, and the rest is tossed with the noodles at the end. Stir the mixture again before adding it if the sugar has settled.

Slice and marinate the beef

Across the grain: Look for the direction of the muscle fibres and cut across them into thin slices. This shortens the fibres and helps the beef feel more tender.

Quick coating: The cornflour and a little soy sauce mixture coat the meat during its brief 5–10-minute rest. Keep the slices thin so they cook through quickly in the hot pan.

Keep the spaghettini firm

Slightly underdone: Stop cooking the pasta 1–2 minutes before its packet time, as it will cook again in the frying pan. This helps it hold its shape when tossed with the beef and sauce.

Light rinse: Rinsing the drained noodles removes some surface starch and helps keep them from clumping. Drain them well so they do not water down the sauce.

Cook quickly over high heat

Hot pan: Heat the pan before adding the ingredients, then let the onion soften and turn golden for 3 minutes. Add the beef and cook it for 3–5 minutes.

Final toss: Once the pasta and remaining sauce go in, cook for 2–3 minutes and keep the ingredients moving so the noodles coat evenly. They are ready when the sauce has been absorbed and the mixture looks evenly browned.

Serve it straight away

The noodles are at their best just after the final toss, while the beef is hot and the spaghettini still has some bite. Serve as it is for a filling one-pan meal.

For a more rounded plate, add a simple side of greens or vegetables. Keep the side lightly seasoned so it does not compete with the salty-sweet soy sauce.

Recipe notes & tips

• Slice the beef thinly across the grain so it cooks quickly.
• Measure out the soy sauce mixture before marinating the beef so you can keep the rest for the noodles.
• Use a wide frying pan if possible, giving the ingredients room to cook over high heat.
• Drain the spaghettini thoroughly after rinsing it.
• Toss continuously once the noodles and sauce are in the pan to coat them evenly.

Variations

• Add vegetables: Toss in thinly sliced greens or peppers with the onion so they soften before the noodles go in.
• Use another noodle: Substitute another wheat noodle, cooking it just short of done before stir-frying.
• Change the steak: Choose a different tender steak cut and slice it thinly across the grain.
• Add heat: Stir chilli into the sauce mixture for a spicier finish.
• Finish with spring onion: Scatter sliced spring onion over the noodles just before serving.

Common mistakes to avoid

• Overcooking the pasta: Stop 1–2 minutes before the packet time because it will finish in the frying pan.
• Cutting with the grain: Slice across the visible muscle fibres for a more tender bite.
• Adding all the sauce to the marinade: Reserve the remaining mixture to coat the noodles at the end.
• Using a cool pan: Heat the pan over high heat before adding the oil and ingredients.
• Leaving excess water on the noodles: Drain them well after rinsing so the sauce stays concentrated.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat in a frying pan until piping hot, adding a small splash of water if the noodles seem dry.

Frequently asked questions