Asian Beef Stir Fry with Noodles is a super fast, all-in-one skillet with ground beef, traditional Asian vegetables, an Asian beef marinade, and stir fry noodles.
Asian Stir Beef Fry Recipe
Here’s your new favorite Asian beef stir fry skillet meal recipe that’s ready in about 30 minutes.
My family inhaled this meal when I made it, and I was so excited at how EASY and FAST it was, not to mention super flavorful.
It combines a delicious Asian beef marinade with a combination of stir-fry ingredients that are probably already in your kitchen pantry.
Don’t have ground beef on hand? You can use ANY type of ground meat!
The savory-sweet sauce pairs well with ground turkey, ground pork, ground deer, ground beef, ground bison, ground chicken…you name it!
Ingredients for Asian Beef Stir Fry
- Soy sauce
- Brown sugar
- Garlic or garlic powder
- Ginger (I use the refrigerated ginger paste in a tube)
- Rice vinegar
- Asian sesame seed oil
- Ground meat (beef, pork, venison, bison, turkey, whatever!)
- Frozen stir fry vegetables
- Chow Mein stir fry noodles
- Sesame seeds and scallions, if desired, as a garnish
How to make Asian Beef stir fry
Here are the ingredients you’ll need to make a sauce for this recipe. These are common Asian ingredients that last a long time and are frequently used in many Asian recipes.
In a small mixing bowl, whisk together the soy sauce, brown sugar, garlic, ginger, vinegar, and sesame oil; set aside.
This recipe calls for stir fry noodles. I wasn’t familiar with this type of noodle and was glad to learn that they cook within seconds in the microwave.
Preheat a large skillet over medium high heat.
When the skillet is nicely hot, add the ground beef, crumbling it to brown evenly, until fully cooked throughout.
As shown, I love using my meat chopper – it makes short work of crumbling meat from big chunks into smaller pieces when cooking it in a skillet.
Drain any fats that accumulate. I like to tip my skillet up on one side a bit, then prop it up on a folded hot pad.
Using your spatula, move the cooked meat to the higher side of the pan so the fats can drain down; use paper towels to sop up the fats, then toss them away. So easy!
Add the cooked stir fry noodles to the cooked and crumbled meat in the skillet.
Use your kitchen shears to cut the noodles into shorter pieces so the stir fry is easier to eat when served.
Add the stir fry vegetables to the noodles and the pork; toss gently to combine.
Simmer the stir fry for a few minutes, stirring now and then.
Pour in the prepared sauce and the cooked noodles.
Simmer 4-5 minutes longer, or until hot throughout.
Garnish with scallions and sesame seeds, if desired.
Serve at once!
Can I make this recipe in a wok?
Yep – it works just great. Do it!
Can I substitute cooked rice for the noodles in this recipe?
Rice works great in place of the noodles – just be sure it’s cooked rice that you add and also be aware that rice can really absorb the sauce. You may want to double the sauce if you’re going to use rice instead of noodles.
What is ginger paste and where do I find it?
Ginger paste is crushed ginger root that comes in a tube. You’ll find it in the Asian section of your local product department. This is a great product and will keep for months in your fridge. I also find the garlic paste in a tube handy as well.
How do you know when ground meats are fully cooked and safe to eat?
Great question – food safety is so important. Ground meats should be browned until no pink remains and the juices run clear as the meat cooks. The safe internal temperature for ground beef is 160-165 degrees F.
If I’m cooking for two, can I cut this recipe in half to make it? Also, does this recipe double or triple well?
This is a perfect recipe for two people and, yes, you can definitely cut it in half so you don’t have such a large batch on your hands.
Stir fry is a great dish to double or triple, just be sure you’re using a skillet that can hold it all. A single recipe makes a pretty large batch, as is.
More Favorite Recipes to Enjoy
- Saucy Cubed Pork
- BONELESS COUNTRTY-STYLE PORK RIBS (SWEET AND SOUR)
- SMOKER CHICKEN WITH STEP-BY-STEP SPATCHCOCK INSTRUCTIONS
- KILLER HAMBURGER STEAK IN A SKILLET
- AIR FRYER FROZEN FISH WITH PARMESAN CRUMBLES
- INSTANT POT SWEET AND SOUR PORK
Ground Meat Asian Stir Fry with Noodles
- ½ cup soy sauce, I prefer low sodium soy sauce
- 3 Tbs. brown sugar
- 3 cloves garlic, crushed, or substitute 1 tsp. garlic powder
- 1 Tbs. ginger paste, this comes in a tube and is located in the Asian section of the produce dept – it keeps in the fridge for months!
- 1 Tbs. rice vinegar
- 1 Tbs. Asian sesame seed oil
- 1 lb. ground pork
- 12 oz. bag frozen stir fry vegetables, partially thawed
- 12 oz. package stir fry noodles, cooked according to pkg. instructions (60 seconds in the microwave)
- sesame seeds and chopped scallions as garnish, optional
- In a small mixing bowl, whisk together the soy sauce, brown sugar, garlic, ginger, vinegar and sesame oil; reserve.
- Meanwhile, preheat a large skillet over medium high heat. When the skillet is nicely hot, add the ground pork, crumbling it to brown, until it is fully cooked throughout. Drain any fats that accumulate, if needed.
- Add the cooked stir fry noodles to the meat; use your kitchen shears to cut them into small pieces so they are easier to eat when served. Add the stir fry veggies; gently toss all the ingredients together, cooking for just a few minutes, stirring occasionally.
- Pour in the prepared sauce, tossing the ingredients once more; simmer 4-5 minutes longer, or until the stir fry is hot throughout.
- Serve at once! Garnish with scallions and sesame seeds, if desired.