Beef and Cabbage Stir-Fried Noodles
Quick-cooking stir-fried egg noodles tossed with tender beef, shredded cabbage, and garlic in a savory sesame sauce. This one-wok meal comes together in about 20 minutes and delivers restaurant-quality results with simple ingredients.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 4 servings (about 1.5 cups per serving)
Steps
Before you start
- Bring a large pot of water to a boil for the noodles
- Slice the beef and shred the cabbage before you begin cooking (all prep must be done ahead)
- Have all ingredients measured and ready by the stove
Cook the noodles
- Boil the egg noodles in a large pot of salted water until just tender, about 5–6 minutes for fresh noodles or 7–8 minutes for dried noodles (taste to check—they should have a slight bite).
- Drain in a colander and set aside.
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Ready when: Noodles are tender but still have a slight firmness when bitten
Tip: Don't overcook—the noodles will cook a bit more when tossed in the hot wok
Prepare the sauce
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and 2 tablespoons (30 ml) water until combined.
- Set aside.
Sear the beef
- Heat 1 tablespoon (15 ml) of vegetable oil in a 14-inch wok or large 12-inch skillet over high heat until smoking, about 1 minute.
- Add the sliced beef in a single layer and let it sear without stirring for 2 minutes until browned on the bottom.
- Stir and cook for another 1–2 minutes until mostly cooked through but still slightly pink inside.
- Transfer to a clean plate.
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Ready when: Beef is browned on the outside and cooked through but still slightly tender inside
Tip: Don't overcrowd the wok—if your beef pieces overlap, sear them in batches so they brown rather than steam
Cook aromatics and cabbage
- Add the remaining 1 tablespoon (15 ml) vegetable oil to the wok over high heat.
- Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
- Add the shredded napa cabbage and cook for 2–3 minutes, stirring constantly, until it begins to soften and wilt but still has a slight crunch.
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Ready when: Cabbage is tender but still slightly firm, garlic is fragrant
Tip: Work quickly and keep the heat high so the cabbage wilts rather than steams
Combine noodles and toss
- Add the cooked noodles back to the wok along with the reserved seared beef.
- Pour the prepared sauce over the noodles.
- Drizzle the sesame oil over the top.
- Using two wooden spoons or chopsticks, toss everything together constantly for 1–2 minutes until the noodles are well coated with sauce and heated through.
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Ready when: Noodles are glossy, evenly coated, and steam rises from the wok
Tip: Toss continuously so the sauce coats everything evenly and nothing sticks to the bottom
Finish and serve
- Remove the wok from heat.
- Stir in the white scallions (white parts).
- Taste and season with white pepper if desired.
- Transfer to serving bowls or plates and top with the green parts of the scallions.
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Tip: Add scallions at the end so they stay fresh and bright rather than wilting completely
Good to know
Tips
- Slicing the beef against the grain makes it more tender when bitten; freeze the meat for 15 minutes first so it's easier to slice thinly
- Have all ingredients prepped and sauces mixed before you start cooking—wok cooking happens fast and there's no time to chop mid-cook
- A wok distributes heat more evenly than a skillet, but either works; the key is high, steady heat and constant motion
- If the noodles stick to the bottom of the wok, add a splash of water (2–3 tablespoons) and toss continuously to loosen them
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium-high heat, adding a splash of water to prevent sticking. Do not freeze—the noodle texture and sauce separate poorly when thawed.
Substitutions
- napa cabbage → regular green cabbage or bok choy. Use the same weight; regular cabbage takes slightly longer to soften (add 1 minute to cooking time)
- flank steak or sirloin → chicken breast, thinly sliced. Reduce cooking time in step 3 to 2–3 minutes total (chicken cooks faster than beef)
- egg noodles (fresh or dried) → wheat or rice noodles. Adjust cooking time per package instructions; rice noodles work well and provide a lighter texture
- sesame oil (toasted) → omit or use 1 tablespoon (15 ml). Sesame oil is strongly flavored; if you don't have it, the dish will still be delicious without it
