These quick and easy ginger beef noodles are ready to go in about 30 minutes – no take-out menu or Styrofoam containers required!
Ginger Beef Noodles
The day after hurtling through the skies from Colorado to North Carolina — which had me thankful for an early arrival and sort of scared for my life at the same time – I pulled out a pan and made these 30-minute ginger beef noodles. It’s a recipe that’d been rattling around in my head for several weeks and I was itchin’ to get to it.
I was inspired by a recipe I made last month for hot and sour soup, by way of Leite’s Culinara, a simple and clean version of one of my favorite Chinese take-out addictions. Stirring the soup stirred up some ideas for a new-to-me dish using several of the same ingredients. Like taking notes from a song and rearranging them to create a new tune, this ginger beef noodles recipe I’m sharing today is a delicious riff on the original inspiration.
Same notes, different song.
And like the hot and sour soup, these ginger beef noodles don’t require a bunch of time or crazy hard-to-find ingredients. It’s on the table in about 30 minutes — no take-out menus or Styrofoam containers required.
Some Ingredients You’ll Need
- I used skirt steak, but flank steak would work well, too. Slice it thin against the grain and it will cook in a flash. I like to toss the beef slices in corn starch to help keep the meat moist, but it also helps thicken the sauce.
- Rice vinegar, soy sauce, and sriracha are all you need for the sauce.
- Garlic and plenty of ginger. When I made the soup I used fresh ginger and saved the leftovers in the freezer. Use a spoon to scrape the skin off and grate or finely mince the ginger. Or look for the pureed ginger in a tube near the produce department if you don’t feel like dealing with fresh. It will work just the same.
- A sturdy long pasta or noodle with a bit of a chew works best. I used bucatini, because I have yet to learn about Asian noodles (for shame!) and always default to Italian pasta for my take-out inspired dishes.
- Broccoli and green onion add freshness and a pop of color. I used fresh broccoli florets, but substitute the same amount of frozen if it’s what you have on hand.
- Drizzle a touch of toasted sesame oil over the top of each serving.
Some Extra Tips
- Most of the work is in the prep and once you’re ready to cook it goes fast. Start your pasta water early to get it to a boil before you cook the beef and broccoli. The whole dish comes together in the time it takes to boil the pasta.
- If you like things on the spicier side increase the sriracha by a teaspoon or more to taste.
- This recipe serves four very hungry souls or six if there are sides (like pot stickers or egg rolls? Ooh, yes!).
- Leftovers keep well in the fridge. After reheating drizzle a little sesame oil over the top and toss to get a nice sheen on the noodles.
30-Minute Ginger Beef Noodles
This recipe for ginger beef noodles is quick and easy. Be sure to prep all of the ingredients before cooking – it goes fast!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6
- 1 teaspoon corn starch
- ¼ teaspoon black pepper
- 1 ½ pounds skirt steak, sliced thin against the grain
- 1 tablespoon vegetable oil
- 3 cups of broccoli florets (approximately 1 head)
- 3 garlic cloves, minced
- 1 tablespoons minced ginger
- 3 green onions, white and green parts sliced
- 1/4 cup rice vinegar
- ¼ cup soy sauce
- 1 teaspoon sriracha sauce
- 8 ounces long pasta like spaghetti or bucatini
- 1 tablespoon sesame oil
- Bring a pot of water to a boil while prepping the other ingredients. Boil the pasta according to package instructions.
- Place the cornstarch and pepper in a large resealable bag and seal. Shake to combine. Open the bag and place the sliced beef inside. Reseal and toss to coat the beef.
- Heat the oil over medium high heat in a large pan. Add the beef and cook it for a couple minutes, giving it all a turn after a minute or so. Add the broccoli, garlic, and ginger. Stir it all together and let it cook for another minute or so. Add the green onions, rice vinegar, soy sauce, and sriracha. Stir it all together and let the sauce thicken and reduce for a couple of minutes.
- Add the cooked noodles to the pan with the beef and broccoli. Use tongs to toss the pasta until it’s well coated in the sauce. Drizzle the sesame oil over the top and serve.