Steak and noodles stir-fry isn’t a Chinese restaurant classic, but it’s a favorite in my house! It’s a quick, easy, and incredibly flavorful dish perfect for a weeknight meal. This simple and delicious recipe delivers a combination of tender steak bites, and al dente veggies, with rice noodles tossed together in a simple savory homemade sauce that you can make for yourself.
Keys to a Great Stir-Fry
The key to a successful stir-fry lies in high heat and quick cooking. You want to sear the chicken and quickly cook the broccoli to retain its vibrant color and crisp-tender texture.
Tips for Stir-Fry Success:
- Prep your ingredients: Before you start cooking, prep all your ingredients. Slice the steak, chop the veggies, mince the garlic, and measure out your sauces. This will make the cooking process much smoother.
- Velvet your steak: This is a Chinese restaurant best kept secret to deliver moist succulent meat all the time. I showed you this method in my Chicken and Broccoli Stir fry recipe, but I will show you here again
- Medium-high Heat: Use high heat to sear the steak and quickly cook the vegetables. Give the griddle time to get hot to give your meat a good sear.
- Don’t Overcrowd the griddle: If you overcrowd the griddle surface, the food will steam instead of stir-fry.
- Stir Constantly: Keep stirring the ingredients throughout the cooking process to ensure even cooking and prevent burning.
- To avoid over seasoning, do not use any salt until the end when you give the dish a taste, then you can adjust from there.
To Velvet The Steak
Evenly sliced Ribeye steak
Cornstarch
Baking soda
¼ cup water
Place steak in a bowl, add 1-2 tbsp cornstarch and ¼ cup of water. Massage meat until no water or cornstarch is visible. Season Beef, ¼ cup of stir-fry sauce, and set aside. Use your hands to mix well until the ingredients are fully incorporated. Allow to marinate for 20 mins. The broccoli will not be seasoned ahead of time so use the extra sauce to adjust the flavor. If needed, use a little salt and pepper to round out the flavor, or a dash of MSG.
Stir-Fry Sauce
¼ cup soy sauce
⅛ cup rice cooking wine
1 tsp sesame oil
1 tbsp chili oil
2 tsp ponzu sauce
2 tsp hoisin sauce
4 tbsp olive oil
4 cloves grated garlic
1 tsp grated ginger
Zest and juice from one orange
Whisk ingredients together in a separate bowl. Taste and adjust to your liking. This sauce will be used for the meat, noodles, and veggies. It is both the sauce and the marinade so make sure you like the taste before you move forward.
Veggies
Broccolini
Seafood mushrooms
Aromatics to sauté with the steak
Sliced Onions
Sliced garlic
Red bell pepper
Sliced green onion shoots
This dish can be served with rice or noodles as the starch. To see how I prepare my noodles, check out any one of my pho, ramen, or other stir-fry recipes for that detail.
Getting On The Griddle?
On your griddle on medium heat, cook Broccoli until al dente and move to your cool side. Add steak to the hot side and spread evenly across the surface. Add onion and garlic on the side to begin sautéing. Pour the remaining stir-fry sauce over the meat, and combine with peppers, garlic, and onion. Add vegetables and then combine steak and noodles. The steak should be moist and succulent. Served with broccoli and mushrooms on the side.
Enjoy this hearty dish and customize it with your favorite additions!
Do you have any favorite variations of hibachi-style stir-fry? Share your tips and tricks in the comments below!
