20 minute Beef and Shiitake Noodle Stir-Fry

Better than takeout, 20-minute beef and shiitake noodle stir-fry. This is an easy weeknight meal with plenty of flavor. It has tender, thinly sliced beef coated in a savory marinade. It’s full of ginger and garlic, shiitake mushrooms, scallions and dark soy sauce. When thinly sliced and charred in a wok, shiitakes stand up to the savoriness of beef.

The most time-consuming part about making a stir-fry is preparation. So we set up all of our ingredients, sliced and measured out, before we start cooking. This is the key to go from raw ingredients to a glossy stir-fry in no-time. Also cooking things in the hot wok in batches ensures a more seared, deeper flavor than sautéing alone.

The key for tender beef is to not overcook it and we need to cut it thinly across the grain. We also marinate it for at least 15 minutes. Meanwhile, we prep all the rest and cook the noodles.
When everything is done, we heat the wok until steaming hot and give the meat a really good sear, remove, then add the mushrooms, which only need a few minutes to go from raw to brown and tender. Add the meat back to the wok, along with garlic, ginger and plenty of sauce at the end to coat everything. We give it a good toss to let the aromas hit everything, as it get stirred around.
Let me guide you through the recipe with this step-by-step VIDEO.

Recipe Notes

This speedy stir fry is very versatile.

• Swap the shiitakes for any other mushrooms you have on hand 
• You can also add other veggies like spinach, Asian greens, broccoli, green beans or carrot
• Thinly sliced chicken or shrimp would also work just fine
• As for beef use flank steak, skirt steak, sirloin or rump steak
• Storage: Leftovers can be refrigerated in an airtight container for up to 2 days

More stir-fries, please!

• Sichuan shrimp stir fry with onions
• Eggplant and halloumi stir-fry
• 20 minute cashew shrimp with sticky garlic soy sauce

Recipe Video

Yield: serves 2

20 minute Beef and Shiitake Noodle Stir-Fry

Print

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 200 g/7 oz dried rice noodles
• 6 scallions
• 100 g/3.5 oz shiitakes, thinly sliced
• 2 tsp grated ginger
• 4 garlic cloves, minced
• peanut oil

beef marinade

• 250 g/8.8 oz beef (flank steak, skirt steak, sirloin or rump steak)
• 1 tbsp peanut oil
• 1 tbsp low sodium soy sauce
• 1 tsp cornstarch

sauce

• 5 tbsp low sodium soy sauce
• 2 tbsp oyster sauce
• 3 tbsp mirin
• 2 tbsp toasted sesame oil
• 1 tsp brown sugar
• 1/4 tsp salt
• 1/2 tsp white pepper

Instructions

1. Cut the steak in really thin slices across the grain. Combine with peanut oil, cornstarch and soy sauce. Set aside and let marinate for at least 15 minutes.
2. In the meantime, prepare the rice noodles according the package directions.
3. Thinly slice the shiitakes, grate the ginger and mince the garlic. Cut the scallions into 5 cm/2-inch pieces.
4. Combine the ingredients for the sauce in a small bowl.
5. Heat 3 tbsp peanut oil in a wok over high heat until smoking-hot and oil is shimmering. Add the beef, cook undisturbed until the beef begins to sear, about 30 seconds. Then stir-fry for 1-2 minutes until the beef is lightly browned but not cooked through. Transfer the beef and any juices in the wok to a plate.
6. Again, heat 3 tbsp peanut oil over high heat, add shiitakes. Stir-fry for about 1-2 minutes or until golden. Add garlic and ginger, stir for 1 minute.
7. Return the beef to the wok, add the sauce and the scallions, stir-fry for 1 minute more. Add the rice noddles and stir to coat evenly. Serve!

Notes

Calories Per Serving: 546 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

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