I love meals that come together in one sizzling pan, especially when they hit all the right notes—tender meat, saucy noodles, and vibrant veggies.

This steak and noodles stir fry is one of those go-to dinners that’s as satisfying to eat as it is to make.

Whenever I make this, it feels like a cozy restaurant meal right in my kitchen.

Why You’ll Love This Recipe

Quick weeknight winner – ready in under 30 minutes

Restaurant flavor at home – rich, savory, saucy goodness

One-pan simplicity – fewer dishes, more flavor

Tender beef every time – thanks to a quick marinade

Perfect for leftovers – the flavors get even better next day

Kid-approved – slightly sweet, super slurpable noodles

What You’ll Need (Ingredient Highlights)

Flank or sirloin steak – Slices thinly and stays juicy when stir-fried

Spaghetti or Asian noodles – Use what you have; both work beautifully

Dark soy sauce & oyster sauce – Adds deep, umami flavor

Honey – Balances the savory sauces with natural sweetness

Fresh ginger & garlic – Gives the dish its signature kick

Broccoli – Adds crunch and color to the stir fry

Cornstarch slurry – Thickens the sauce and coats the noodles perfectly

Pro Tips Before You Start

Slice steak thinly against the grain for melt-in-your-mouth texture.

Don’t skip the marinade! Even 10 minutes helps flavor and tenderize the beef.

Use high heat when stir-frying to keep veggies crisp and beef juicy.

Prep everything before cooking – this dish moves fast once the wok is hot.

Adjust sweetness and saltiness to your taste by tweaking the honey or soy.

How to Make Steak and Noodles Stir Fry

Step 1: Cook the noodles

Boil your noodles according to package instructions. Drain and set aside.

Step 2: Make the sauce and slurry

In one bowl, whisk together soy sauce, oyster sauce, honey, and rice vinegar.

In a separate bowl, mix cornstarch with cold water to form a slurry.

Add the slurry to the sauce and stir to combine.

Step 3: Marinate the beef

Toss the steak with soy sauce, cornstarch, vinegar, and ginger.

Let it sit while the noodles cook.

Step 4: Sear the steak

Heat sesame oil in a wok over high heat.

Sear the beef until it browns nicely. Remove and set aside.

Step 5: Stir-fry the aromatics and broccoli

In the same wok, sauté the onions, garlic, and ginger.

Add broccoli and cook briefly, just until bright green.

Step 6: Add noodles and sauce

Toss in the noodles and pour in the sauce gradually, mixing constantly so everything gets well coated.

Step 7: Return the beef

Add the beef back into the wok and toss everything together.

Cook for a minute more until hot and saucy.

What to Serve It With

Steamed jasmine rice on the side

A crisp cucumber salad with rice vinegar

Spicy kimchi for a fusion twist

Thai iced tea or cold beer for the adults

Variations / Substitutions

Use chicken or shrimp instead of steak

Sub in ramen or udon for spaghetti

Add bell peppers, snap peas, or mushrooms for more veggies

Make it spicy with chili garlic sauce or red pepper flakes

Go low-carb with zucchini noodles or shirataki noodles

Storage & Leftovers

Let the dish cool completely, then store in an airtight container in the fridge for up to 3 days.

Reheat in a pan over medium heat with a splash of water to loosen the sauce.

Avoid microwaving too long, as the beef can toughen.

FAQs

Can I use a different cut of beef?
Yes! Flank steak, sirloin, or even ribeye work well. Just slice thinly.

Can I make this ahead of time?
Absolutely. You can prep the sauce, noodles, and even sear the beef in advance. Assemble and stir-fry when ready.

Is this recipe kid-friendly?
Yes! The sweet-savory flavors make it super appealing to kids.

What noodles are best for stir-fry?
Spaghetti works great in a pinch, but udon, lo mein, or even ramen are delicious too.

Can I make it spicy?
Totally. Add sriracha, chili oil, or red pepper flakes to the sauce or while stir-frying.

Can I freeze it?
It’s best fresh, but you can freeze leftovers for up to 2 months. Thaw and reheat in a pan.

What’s the best way to reheat this?
Stovetop! Add a splash of water and toss until heated through.

Final Thoughts

This steak and noodles stir fry is the kind of dish that brings comfort and excitement to the dinner table.

It’s simple, hearty, and endlessly flexible. Whether it’s a busy Tuesday night or a cozy dinner for friends, this one’s always a hit.

The Boat Shed Kitchen

Steak and Noodles Stir Fry

This steak and noodles stir fry combines tender marinated beef, fresh broccoli, and chewy noodles tossed in a rich, savory-sweet sauce. A quick and hearty weeknight dinner that brings bold Asian-inspired flavors to your table in under 40 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 580

Ingredients Method Notes

Ingredients

  

For the steak:

• 1 lb steak flank or sirloin
• 1 tbsp cornstarch
• 3 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp ginger powder

For the stir-fry:

• 2 tbsp sesame oil
• 1/4 cup diced onions
• 1/8 cup diced garlic
• 1/8 cup diced ginger
• 16 oz spaghetti or stir-fry noodles
• 16 oz broccoli

For the sauce:

• 3/4 cup dark soy sauce low sodium
• 1/2 cup honey or brown sugar
• 1/2 cup oyster sauce
• 1/8 cup rice vinegar
• 1 tbsp browning optional

For the slurry:

• 2 tbsp cornstarch
• 2 tbsp water

Method

 

1. Cook noodles according to package instructions. Drain and set aside.
2. In a bowl, whisk together soy sauce, oyster sauce, honey, vinegar, and browning (if using).
3. Mix cornstarch with water in a separate bowl to form a slurry. Add the slurry to the sauce.
4. Marinate the steak with soy sauce, cornstarch, vinegar, and ginger powder.
5. Heat sesame oil in a wok. Sear the steak until browned. Remove and set aside.
6. In the same wok, sauté onions, garlic, and ginger.
7. See full steps with tips & photos → https://theboatshedcafe.com/steak-and-noodles-stir-fry/

Notes

• For extra spice, add a drizzle of sriracha or red pepper flakes.
• Swap broccoli with snap peas, bell peppers, or bok choy for variety.
• Browning is optional but adds depth of flavor and color.