Beef Noodle Stir Fry

This Beef Noodle Stir Fry is one of those quick dinners that always wins in my house. It balances savory ground beef with fresh veggies and a bold sauce so your family will want to eat straight from the wok. When I am craving takeout but want something fresher and faster I turn to this weeknight favorite because it always hits the spot with just a hint of Thai basil.

My family loves the balance of sweet and savory and the aroma of fresh Thai basil reminds me of our favorite Asian restaurants but this homemade version always tastes better

Ingredients

• Wheat noodles: provides chewy texture look for premium brands like Momofuku or another springy noodle
• Ground beef: brings richness and hearty flavor choose high quality beef for best results
• Thai basil: adds a signature herbal note and aroma use fresh leaves for the fullest taste
• Shredded cabbage: brings crunch and sweetness choose tight bright heads
• Carrots: for color and subtle sweetness thinner julienne cooks best
• Onion and green onion: build more layers of sweetness and depth pick onions with firm skins and green onions that are perky and bright
• Garlic: brings pungent warmth mince for even distribution and always use fresh cloves
• Grapeseed oil and sesame oil: add a nutty richness grapeseed withstands high heat while sesame gives toasty aroma and finish
• Pepper: for a gentle kick use fresh cracked if possible
• Oyster sauce sweet soy sauce low sodium soy sauce and sweet Thai chili sauce: combine for umami and sweet spicy balance use high quality sauces for best flavor
• Rice vinegar: brightens and adds mild acidity
• Chili oil or crisp optional for garnish: adjustable heat
• Extra sesame seeds and green onion to finish: look for fresh and untoasted seeds for garnish

Step-by-Step Instructions

Prep the Sauce:

In a bowl mix together oyster sauce sweet soy sauce low sodium soy sauce sweet Thai chili sauce and rice vinegar. Whisk until smooth then set aside for later

Prep the Vegetables:

Cut cabbage into shreds julienne the carrots slice onion and green onion mince garlic and organize by bowl for quick stir frying

Brown the Beef:

Heat grapeseed oil in a wok over medium high. Add ground beef and let it cook undisturbed for about three minutes. This allows a deep brown sear and develops extra umami flavor

Boil the Noodles:

Cook noodles one minute less than package instructions. You want them just shy of al dente so they finish in the stir fry. Drain and toss with a little sesame oil to prevent sticking

Stir Fry the Aromatics:

To the browned beef add minced garlic and both white and green slices of onion. Sauté for two minutes until softened and fragrant. These create the backbone of flavor

Add the Vegetables:

Toss in cabbage and carrots. Sauté for two more minutes so vegetables become tender but keep a little crunch

Combine and Sauce:

Increase heat and add cooked noodles followed by the premixed sauce. Quickly toss everything together to coat and absorb flavors letting it sizzle for a minute

Finish and Garnish:

Just before serving add the rest of the green onion and fresh Thai basil leaves. Off the heat toss well then plate hot. Garnish with more green onion sesame seeds and a drizzle of chili oil if you like heat

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I have so many happy memories cooking this on busy weeknights The smell of sizzling basil and garlic always signals dinner my kids race downstairs for I love the pop of Thai basil above all else It wakes up the whole dish and makes it taste restaurant special

Storage Tips

Let leftovers cool fully before storing in an airtight container in the fridge. The flavors deepen by the next day making this a great make ahead lunch. Reheat in a nonstick skillet with a splash of water until hot

Ingredient Substitutions

You can swap in ground turkey chicken or tofu for the beef. If you do not have Thai basil fresh cilantro or even a few mint leaves make a nice substitute. For wheat noodles rice noodles or ramen can work

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Serving Suggestions

This stir fry is satisfying on its own but I love to offer pickled cucumbers or a simple cabbage slaw alongside for contrast. For extra heat serve with chili garlic sauce on the side

Cultural Context

Beef noodle stir fry brings together Chinese wok technique and Thai basil flavor This fusion is popular across Asia Each chef puts their own spin by changing up the sauce or vegetables and this homey version is all about comfort

Recipe FAQs

→ Which noodles work best for this dish?

Wheat-based noodles, such as fresh or dried ramen or lo mein, are ideal. They provide a chewy texture that holds up well in a hot wok.

→ Can I substitute the ground beef?

Yes, ground chicken, pork, or turkey are great alternatives. You can also use thinly sliced steak for a different texture.

→ What can I use instead of Thai basil?

Regular Italian basil or even cilantro works in a pinch, though Thai basil adds a subtle spiciness and unique aroma.

→ Is it necessary to use both grapeseed and sesame oils?

Grapeseed oil is ideal for high-heat cooking, while sesame oil provides flavor. For best results, use both, but you can substitute with other neutral oils if needed.

→ How can I make this dish spicier?

Add more chili oil or sliced fresh chilies when garnishing, or increase the quantity of sweet Thai chili sauce in the sauce mixture.