Asian Beef Noodles with Ginger – An Easy Weeknight Win
There’s just something so comforting about a big ol’ bowl of Asian beef noodles. Warm, savoury, packed with texture, and most importantly—loaded with flavour. These ginger beef noodles are one of those go-to weeknight meals that hit every single time. Whether you’re cooking for the whole family, meal-prepping for the week, or you just want something delicious and easy, this dish delivers. This dish is easy. Like really easy. We’re using pantry staples, simple ingredients, and nothing fancy technique-wise. But somehow, the result tastes like something you’d get at your favourite takeout spot. It’s that perfect combo of garlic and ginger, savoury beef, and the easy magic only instant ramen noodles can deliver. This ginger beef recipe checks all the boxes: flavour-packed, satisfying, flexible, and great for leftovers. What more could you ask for?
What Kind of Beef Should You Use?
For this Asian beef noodle recipe, I went with a striploin steak. I love this cut because it has the ideal balance of meat and fat—fat equals flavor, folks!
When you’re picking out beef for these ginger beef noodles, look for good marbling and a nice bright red colour. That said, don’t sweat it if striploin isn’t available.
This recipe is super forgiving. Flank, sirloin, or even stewing beef will work great. Whatever cut you’ve got on hand, you’re golden.
Before cooking, I slice the beef into bite-sized pieces and toss it in a bag with rice flour, salt, and pepper. This step helps the beef crisp up beautifully and gives the sauce something to cling to. You can use flour or corn starch here too if that’s what you’ve got in your pantry. No rules—just tasty food.
Veg It Up!
Another beauty of this Asian beef noodle dish is how adaptable it is. This is one of those fridge clean-out specials where anything goes. I like to throw colourful veggies like shredded carrots, red cabbage, and bean sprouts in a large skillet. They add crunch, colour, and nutrients, all without complicating things.
Got some bok choy, bell peppers, or snow peas kicking around? Toss ’em in. The more, the merrier.
And when it comes to flavour, don’t hold back. I always go heavy on the aromatics—think garlic and ginger, green onions, and sesame oil. These are the foundational flavours that make Asian-style noodle dishes sing, and they make your kitchen smell unreal.
Let’s Talk Noodles and Sauce
Okay, I keep things easy here and use two packs of instant ramen noodles. They cook fast, soak up flavour like a sponge, and have the perfect chew. Don’t overthink it. You could swap in rice noodles or even spaghetti in a pinch, but ramen’s where the magic is.
The sauce is where the flavour explosion happens. It’s a mix of hoisin, soy sauce, sesame oil, and sriracha. This combo gives you that addictive balance of sweet, salty, savoury, and spicy.
I’m warning you now—this is the kind of sauce you’ll want to drizzle on everything. It’s straight-up addictive.
Make It Your Own
This recipe works beautifully with all kinds of proteins. Not into beef?
Try it with chicken, shrimp, or tofu. Got some leftover coconut shrimp lying around? Toss them in!
If you haven’t tried my coconut shrimp recipe, do yourself a favour and check it out. Crunchy, juicy, and absolutely next level describes it. A ton of killer coconut shrimp recipes exists, but the one we’ve got on the site brings that East Coast flair.
Back to the noodles—this dish also has serious staying power. The leftovers are killer.
Toss them in the microwave or heat them up in a stick pan, and you’ve got a lunch that will make you the envy of the office (or your dining room). That sauce thickens up just right overnight, and the noodles soak in even more of that rich flavour. Nothing goes to waste.
A Noodle Dish for Every Craving
If you love these ginger beef noodles, you will likely enjoy other noodle recipes on our site. Think bold flavours, easy prep, and major comfort. Whether it’s singapore noodles, egg roll ramen noodles, or even a spicy bowl of green curry shrimp noodles, you’ll find something that hits the spot.
At the end of the day, this recipe is quick and easy and just straight-up comfort food that’s impossible not to love. One of those dishes that brings everyone to the table and keeps them coming back for more. Try it out, make it your own, and don’t forget to double the recipe—you’ll want leftovers.
Other Recipes You Will Love!
Ingredients:
Stir fry
- 1 cup carrots, thinly sliced
- 1 cup bean sprouts
- 1 cup red cabbage, thinly sliced
- 1 1/2 inch ginger, minced
- 4 cloves garlic, minced
- 1 cup green onions, sliced
- 2 packages instant ramen noodles
Beef
- 1/2 pound steak, sliced I used striplion
- 1/4 cup rice flour or corn starch
- 1 tsp salt
- 1 tsp black pepper
Sauce
- 1/3 cup hoisin sauce
- 1 lime, juiced
- 3 tbs soy sauce I like low sodium
- 1 tsp sesame oil
- 1 tsp sriracha
Instructions:
- Start by prepping all of your veggies, aromatics, and beef. Once beef is sliced into bite sized chunks, toss into a plastic bag along with the rice flour or corn starch, salt, and pepper. Toss until beef is coated.
- Bring a pot of water to a boil and cook the ramen noodles. Once soft, drain out the water and set aside.
- Place a large non stick pan over high heat and add 1 tbs of oil. Once pan is at temperature drop in the coated beef and fry until browned, about 4 minutes. Remove beef from pan and set aside.
- Using the same pan, add the garlic and ginger and saute for 1 minutes. Add in the veggies and stir fry for about 3 minutes.
- Next, add the noodles and beef into the pan and use tongs to combine everything together. Add the hoisin sauce, soy sauce, lime juice, sriracha, and sesame oil. Stir and toss to combine. Fry for about 2 minutes.
- Remove from heat and add the green onions on top. Serve hot and enjoy!
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