Ground Beef Noodle Stir Fry — Damn Delicious

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Ground Beef Noodle Stir Fry

Use up all those veggies in the easiest stir-fry of all! Quick, simple and completely customizable to what you have on hand!

Remember that time I went to Vegas?

That time I flew out for one night, eating my life away, ordering room service and making homemade noodles at Mr. Chow?

Actually, to be honest, I didn’t have any success with the noodles. But nobody needs to know that.

Except I was completely inspired to make these ground beef noodles the minute I came home from my trip.

Then I ate noodles for days.

And tried again at the homemade noodle attempt. Still no success.

I haven’t given up just yet!

But you can follow my entire journey at Caesars Palace right here as I eat through all the restaurants in one day!

Ground Beef Noodle Stir Fry

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Use up all those veggies in the easiest stir-fry of all! Quick, simple and completely customizable to what you have on hand!

Ingredients:

  • 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, diced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 12 ounces broccoli florets
  • 1 green onion, thinly sliced

For the sauce

  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • teaspoon Sriracha, optional

Directions:

  1. In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside.
  2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  4. Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
  5. Serve immediately, garnished with green onion, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by Caesars Palace Las Vegas Hotel and Casino. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

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53 comments

What can I use because my store does not carry regrigerated udon noodles?

Yakisoba noodles would be a great substitute!

Where would I find these noodles? I looked in Kroger, Giant Eagle and Meijer (my local grocery chains). Can I substitute something else as this looks really good.

Yakisoba noodles would be a great substitute!

I found some in the refrigerated section in the PRODUCE department. Usually where the vegetarian meat substitues, organic juices and wonton wrappers are. Hope this helps you out (and it not too late)

I found dry udon noodles at my grocery store. How are they different from refrigerated? They tasted great but I was surprised by the sodium content! Thanks!

The refrigerated ones cook through a lot quicker.

costco also has them.

I’m going to assume that the dry noodles are uncooked and the refrigerated noodles are cooked.

still yet to cook with udon noodles. Looks delicious though.

Amazing recipe! Easy. I used ramen kindles instead. Was a little salty, I would skip adding salt next time, soy sauce was plenty enough.

This looks amazing!

Noodles aren’t the easiest to whip up but eating my way through a Vegas trip sounds really appetizing!

I look all your receipts. Your dishes makes my mouth salivate, but I don’t think I will be able to make this dish. It looks so yummy.

This should read… I love your recipes….

thanks for this recipe, who knew ground beef (or whatever protein is on hand, as you suggest) plus noodles, love ground beef in all its traditional pairings, but this looks really interesting!

This was my second recipe I have made from you,
One pan chicken bruschetta was the first. Amazing first recipe, but I have to say my husband went nuts over this one. ). He is a stir fry snob, so this was a big deal. The sauce was ahhmazing.. can use for a lot. We sautéed mushrooms beforehand and added later which he loved.
Couldn’t find udon noodles or even yokisaba.. Used Hokkien stir fry noodles.. was a little worried but man did it turn out great…:). Thanks Chunga!

Do you mean 2 x 7 oz of noodles so 14 oz of noodles in total?

This was fantastic! My 3 kiddos licked their plates clean!

Looks delish! can’t wait to try! I’ve already made a few of your recipes and love them.

just made it and it was delicious! Damn delicious :)!! Mind you I haven’t even heard of udon noodles before , but to my surprise I was able to find them in Walmart. Thank you for this yummy recipe.

This looked so good and easy that I had to make it for my husband and son. I made it exactly as written (and added a healthy squeeze of Sriracha) and it was a HUGE hit! We all loved it and even though my skillet was overflowing, there was barely anything left in the pan when they were done. I made it again tonight and added more garlic and ginger this time because I just LOVE garlic and ginger together. Thank you for this recipe — I’ve only just come across your recipes on Pinterest and am so happy I did!

Udon is my favorite noodle and I’ve been experimenting with it lately, it seems like it can go perfectly with any stir fry recipe. Love the color combination and the vegetables used, and most of all the fact that it doesn’t take a long time to prepare.

This was absolutely fantastic. It’s going into our recipe box (and that takes a lot to do). Thank you for all your recipes.

Can I use mirin? Could not fine rice wine vinegar. Want ti make this for lunch today.

Nora, here are possible substitutes for rice wine vinegar.

This was delish! my son declared it in his top 3 favorite recipes and asked for it weekly! that’s when you know it’s a keeper recipe! 🙂

Where would I find these noodles? I looked in Kroger, Giant Eagle and Meijer (my local grocery chains). Can I substitute something else as this looks really good.

Yes, absolutely, you can substitute with pasta noodles!

Always wanted to know…can you leave out the sugar? I don’t like sweet foods so will this be fine without sugar or would there be something else I could replace it with to make it more complex?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I used ramen kindles instead. Was a little salty, I would skip adding salt next time, soy sauce was plenty enough.

WOULD THIS BE GOOD, SERVED OVER JASMINE RICE?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Nice easy, quick and tastes great recipe. A good change from my old meat and tomato sauce over spaghetti noodles

Just made this tonight and it was so delicious!! My entire family gobbled it up. Had to keep hubby from licking his plate! Will definitely be making this again. The sauce was to die for. I will use this in other recipes. The only thing I substituted was Tamari sauce for the soy sauce. Thank you.

Yum. Really good and healthy. Thanks!!

I made this a couple nights ago. It came together really fast and it was delicious! I ended up using 1/2 tsp of powdered ginger instead of the fresh ginger (due to time constraints) and it turned out great. Thanks for posting this!

Although I usually make my bean sprout stirfry with ground beef, I’ve never seen it in Chinese restaurant dishes. I have to say I thought this was worthy of being in one. This was absolutely delicious and made me feel like I was eating take-out. Thanks for sharing!

could you use regular sugar instead of brown sugar…?

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