Easy Beef Noodle Stir-Fry

READY IN: 50mins


  • 1
    lb flank steak, thinly sliced crosswise (to make slicing earier, partially freeze the meat before slicing)
  • 1
    tablespoon chopped fresh garlic (or to taste)
  • 1
    tablespoon chopped fresh ginger
  • 2
    tablespoons sesame oil
  • hot pepper flakes (I add in about 1/2 teaspoon or a little more)
  • 1
    onion, sliced
  • 12
    lb mushroom (to taste)
  • 1
    red bell pepper, thinly sliced
  • 1 12
    cups chicken broth (preferably low-sodium)
  • 13
  • 14
    cup soy sauce (preferably low-sodium)
  • 2
    tablespoons cornstarch
  • 6 -7
    ounces fresh snow peas, trimmed
  • 7 -8
    ounces angel hair pasta (cooked el dente, heat under hot water before adding the noodles into the hot wok) or 7 -8 ounces use thin rice noodles
  • 1 12
    cups baby corn, drained and rinsed


  • Saute the beef with 1/2 tablespoon garlic and about 1/2 tablespoon fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tablespoon sesame oil for 4-5 minutes, until almost cooked through; transfer to a plate.
  • In the wok with remaining 1 tablespoon sesame oil, saute remaining garlic and ginger with hot pepper flakes, sliced onion, mushrooms and sweet pepper for about 4 minutes (make certain that the wok is hot).
  • In a small bowl whisk together broth, soy sauce and cornstarch.
  • Add to the wok or skillet; cook stirring for 2 minutes.
  • Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes).
  • Add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes.