The most versatile and easiest beef noodle stir-fry recipe is here!

The star of this noodle dish, apart from the savory stir-fry sauce, is the black pepper beef steak slices.

Beef noodle stir fry is my favorite Chinese food. Today’s recipe has incorporated some western elements since I’m going to use pepper steak as the main ingredient.

This noodle is a delicious meal you can prepare within 20 minutes.

A complete meal with protein, carbohydrates, fiber, and green vegetables in one dish.

The recipe is highly adaptive. You can use any vegetable of your choice, a great way to use up all the leftovers in your fridge.

Let’s get into the details of how to prepare the beef noodle stir fry.

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1. Marinate the beef and season with black pepper

1. You can use any cut of beef suitable for beef steak – sirloin steak, flank steak, or topside. Cut the beef across the grain into thin strips to ensure you get tender beef. I always like to cut the beef when it is in a half-frozen state, as it is so much easier to slice it thinly.
2. The gist is to marinate and season it with freshly ground black pepper, salt, cornstarch, and some vegetable oil.
3. Marinate the beef for fifteen minutes before stir-frying.

Note: You can substitute the beef with chicken breast to make a chicken noodle stir fry. Since it is a very versatile recipe, you can even substitute beef steak with ground beef.

2. Pick the noodles of your choice

You can use any noodles of your choice. My choice is Chinese egg noodles, but rice noodles, ramen, udon noodles, and spaghetti are good alternatives.

Please follow the package directions to cook the noodles if you use dry noodles.

3. Use crunchy vegetables

The vegetables used in this recipe are bell peppers, broccoli florets, snow peas, carrots, baby corn, and some shitake mushrooms.

I prefer mixing green and red bell pepper to create a more colorful presentation.

Bok choy is also an excellent alternative to broccoli florets. Another popular ingredient we use in Malaysia is bean sprouts. 

Otherwise, use any available vegetables. It is the best way to clean up your refrigerator!

4. Prepare the stir-fry sauce

Mix the oyster sauce, light soy sauce, dark soy sauce, sugar, and ground black pepper withtwo2 tablespoons of water in a small bowl. 

You may also add some hoisin sauce to accentuate the taste.

This sauce is relatively easy to make and suitable for most stir-fry recipes.

5. How to prepare beef noodle stir-fry, step-by-step

a. Prepare the beef, vegetables, and the sauce

1. Cut the beef into thin slices across the grain. It is easier to cut if the beef is in a half-frozen state.
2. Place the beef in a large bowl and season with salt, light soy sauce, vegetable oil, and freshly ground black pepper. Set aside to marinate for 15 minutes.
3. Cut the bell peppers and carrot into julienne and the baby corn on the bias into half.
4. Prepare the coarsely chopped garlic, fresh ginger, and white section of the spring onion.
5. Soak the dry shiitake mushrooms in water for two hours. Cut the mushroom into strips when the mushrooms are fully hydrated.
6. Keep the water used to soak the mushroom aside to cook the noodles later.
7. Prepare the stir-fry sauce by mixing the oyster, light soy, dark soy, a small amount of brown sugar, and ground black pepper.

b. Stir-fry the beef and vegetables separately

1. Heat some oil in a frying pan or a well-seasoned cast iron wok.
2. Stir-fry the beef slices over medium heat until cooked on both sides. Remove the beef and keep the remaining oil in the wok.
3. Saute the minced garlic, ginger, and white section of the spring onions with the oil until aromatic.
4. Add the vegetables you have chosen to the wok and continue to stir-fry until they become crisp-tender. The order of adding the vegetables is vital because these vegetables require different times to cook through. I would start by stir-frying the carrots and broccoli, which requires a longer time to cook, followed by the snow peas, baby corn, and bell pepper. Add a splash of water if you find that it is too dry.
5. You can include the shiitake mushroom anytime during the stir-frying process since they are already softened.
6. Before adding the noodles to the wok, add the stir-fry sauce (Ingredient D in the recipe) and combine well.

c. Stir-fry with the noodles

1. Add the cooked noodles to the wok.
2. Stir-fry over medium-high heat to combine with other ingredients.
3. Lastly, add the sesame oil plus a splash of rice wine. Continue stir-flying over high heat for another 10 seconds, and it is ready to serve.
4. Sprinkle some sesame seeds and green onions on top before serving. (optional)

6. More noodle recipes for you

Here are my recommendations for other noodle recipes on this food blog if you like the Beef Noodle Stir-fry.

• If you like traditional Chinese noodles, here is the recipe for Zha Jiang Mian,  a well-known noodle dish from Northern China. It is noodles with meat sauce packed with flavor from soybean paste.
• Ipoh shredded chicken noodles (怡保河粉) are the best soup noodles from my hometown, Ipoh, Malaysia. Here is the authentic recipe.
• Mee goreng is a famous street food in Malaysia. Unlike the beef noodles in this article, Mee Goreng is spicy and includes ingredients like tofu, potatoes, and egg. It has a deep cultural heritage from the Indian Muslim origins in Malaysia.