Easy Beef Noodle Stir Fry
This beef stir fry recipe is a weeknight favourite, it’s so easy! The vermicelli noodles cook right in the pan, and everything comes together in under 30 minutes. Using ground beef, garlic and ginger, dried chilli and a sticky gochujang sauce that brings it all together.
Easy Beef Noodle Stir Fry
Easy Beef Noodle Stir Fry
Easy Beef Noodle Stir Fry
This easy beef stir fry recipe fry is your ultimate one-pan weeknight stir fry and one of my favourite Vermicelli noodle recipes, not just because it cooks super quickly, but it doesn’t feel super heavy after eating. You can change up the noodles for a bit more of a heartier thick rice noodle or ramen noodle, just add a bit more water and increase the cooking time by a couple of minutes.
Because everything comes together so quickly, if you’re new to cooking my advice is to prep it all in advance (not chop as you go), so that you're not feeling rushed.
Heads up, you’ll need a frypan with a lid to steam the noodles.
For more easy, weeknight meals that are low effort, high (flavour) reward my Marry Me Pesto Chicken, Oven Baked Tandoori Chicken and Salmon Bites Bowl are a must for your weeknight meals menu.
It's medium spice level, with a hit of chilli if you bite into a dried one. if you have little kiddos, omit or fish out the dried chilli.
If you’re not a fan of vermicelli, you could substitute with a thicker rice or ramen noodle, adding a little more water and cooking for a little longer.
For a lower carb option, use ½ sliced wombok instead, and add in at the same time as the rest of the vegetables and forget the boiling water.
Cut them up, put them in a zip lock bag, freeze and use next time, throw them straight into the pan from frozen.
Ingredients and substitutions
How to make it - step by step!
Heat up a couple of tablespoons of grapeseed oil in a hot wok or pan. Once it's shimmering, add in the ground beef. Cook until golden brown all over. If it’s looking at little dry and not crispy, add in a little more oil.
Toss in garlic cloves, grated ginger, and the dried chillies. Let those flavors happen for a minute, then add your sauce ingredients: gochujang, sesame oil, tamari, and brown sugar. Stir and let it Bubble it up for a minute or two.
Throw in the broccolini, Chinese broccoli, and spring onions. Stir-fry for about 2 minutes just to soften slightly but not lose any colour - note, if choosing to use thicker ramen noodles, first complete step 4, then add the vegetables.
Drop in the vermicelli noodles. Pour in 2 cups of boiling water over the noodles then cover it up and let the noodles cooks. Simmer for 3 minutes.
Turn the and separate noodles, then cover again and simmer for another 3 or so minutes until noodles are tender.
Top it off with more sliced spring onions and a generous sprinkle of those toasted sesame seeds then serve.
Heat up a couple of tablespoons of grapeseed oil in a hot wok or pan. Once it's shimmering, add in the ground beef. Cook until golden brown all over. If it’s looking at little dry and not crispy, add in a little more oil.
Toss in garlic cloves, grated ginger, and the dried chillies. Let those flavors happen for a minute, then add your sauce ingredients: gochujang, sesame oil, tamari, and brown sugar. Stir and let it Bubble it up for a minute or two.
Throw in the broccolini, Chinese broccoli, and spring onions. Stir-fry for about 2 minutes just to soften slightly but not lose any colour - note, if choosing to use thicker ramen noodles, first complete step 4, then add the vegetables.
Drop in the vermicelli noodles. Pour in 2 cups of boiling water over the noodles then cover it up and let the noodles cooks. Simmer for 3 minutes.
Turn the and separate noodles, then cover again and simmer for another 3 or so minutes until noodles are tender.
Top it off with more sliced spring onions and a generous sprinkle of those toasted sesame seeds then serve.
Watch the how to video
Watch the how to video
Easy Beef Noodle Stir Fry
- 1 tbsp grapeseed or avocado oil
- 500g fresh ground beef
- 4 garlic cloves, finely sliced
- 1/2 tbsp ginger, grated
- 3 dried chillies
- 2 tbsp gochujang
- 2 tbsp sesame oil
- ¼ cup tamari
- 2 tbsp brown sugar
- 2 bunches broccolini, chopped
- 1 bunches Chinese broccoli, sliced
- 3 spring onions sliced
- 150g vermicelli noodles
- 2 cups boiling water
- 1 tsp toasted sesame seeds
- Fry beef in a wok or pan with 2 tbsp oil until browned
- Add garlic, ginger and dried chilli fry for a minute, then add all of the sauce ingredients, cook together for 1-2 minutes until combined and bubbling
- Add remaining vegetables and fry for 2 mins until it cooks down a little - note, if choosing to use thicker ramen noodles, first complete step 4, then add the vegetables
- Make a well in the centre, then add noodles along with 2 cups of boiling water tipped over all of the noodles. Cover and simmer for about 3 minutes
- Turn the and separate noodles, then cover again and simmer for another 3 or so minutes until noodles are tender
- Serve and top with more spring onions and toasted sesame seeds.