Asian Beef with Noodles

Meredith Bond

I’ve create a monster! Run for your… well, no, not really. It’s just my son. I asked him a few weeks ago if he could help out at dinner time now that he’s home from college for the summer. The boy Hates doing dishes, so, instead, he offered to cook. Oddly enough, he takes after his father and is a natural cook, and he loves getting creative. Sometimes it turns out really well. Sometimes it doesn’t.

So, tonight when I suggested to him that we use up some of the finely sliced beef we bought at the Korean Market ages ago, he asked if we had any Asian egg noodles. I did happen to have half a package in my pantry, and he took it from there:


Asian Style Beef with Noodles (from


  • ½ lb. thinly sliced beef (or chicken)
  • 1/2 lb  spaghetti or Asian egg noodles, if you happen to have some on hand
  •  3 Tbs soy sauce
  • 1 Tbs brown sugar
  •  ¼ cup chopped onion (or 1 shallot)
  •  3 cloves garlic
  • 1 Tbs ginger (if you have fresh, sliced into match sticks, we used ginger paste)
  • 1 red pepper sliced into thin strips
  • 1 carrot sliced into matchsticks
  • 1 small head broccoli
  • Handful fresh basil
  • 1 tsp sesame oil
  • 2-3 Tbs veg oil
  • 2/3 cup chicken stock
  • 1 Tbs fish sauce (or substitute soy sauce mixed with lemon juice)
  • 3 Tbs sherry
  • 3 Tbs oyster-flavored sauce (available in the Chinese section of most supermarkets)
  • 2 tsp brown sugar
  • 1/3 tsp chili flakes
  • 2 tsp corn starch


  1. Marinate beef in soy sauce and 1 tsp brown sugar.
  2. Cook noodles until firm (al dente). Drain and rinse with cold water.
  3. Combine Stir-fry sauce ingredients, adding corn starch last, whisking to dissolve.
  4. Heat large wok or frying pan over medium-high heat. Add oil, ginger, garlic. Stir-fry 1-2 minutes, then add beef with the marinade. Stir-fry another 3 minutes or so, until beef is lightly cooked. Add a little of the stir-fry sauce as it’s cooking to keep things moist.
  5. Add carrots, then mushrooms, broccoli and red pepper. Stir fry until veggies are crisp-cooked, adding more stir-fry sauce, but not so much so that the veggies can boil in it.
  6. Add in the noodles and the rest of the stir-fry sauce. Gently toss everything together. The noodles may absorb most of the sauce. It’s done within another 4 minutes. Taste: if not salty enough add more soy sauce. If too salty, add some lemon juice.
  7. Serve in bowls, drizzling a little sesame oil over each portion and garnish with basil.


This took him about half an hour too make, from start to finish.


Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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