Stewed Noodles with Beef Strips fills the house with warm, savory smells that make everyone wander into the kitchen. The gentle hiss of beef hitting the hot pan and the low, steady bubble of broth as it simmers feel like a welcome ritual. When I make this for my family, the sound of forks and laughter at the table is what I look forward to most.
This recipe is a weekday hero. It comes together with familiar pantry items, and it stretches to feed a crowd. If you love deep beef flavor and comforting noodles, you might also find inspiration in my beef shoulder roast guide for choosing the best cut when you want to cook in larger batches.
Why this works
There is a reason this dish sits on my weekly rotation. It balances quick searing with a slow, gentle simmer so the beef becomes tender while the noodles soak up rich, savory broth. Families need meals that taste special without needing all afternoon, and this one fits that need.
This recipe saves time because you can prep vegetables and trim beef while the broth heats. You can also double it and freeze portions for a busy week ahead. For more quick and reliable recipes that busy families love, check out my picks of easy Trader Joe’s recipes that make weeknights easier.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
The basic steps are simple. Sear the beef strips to lock in flavor, then sauté aromatics like onions and garlic. Add broth and seasonings, and simmer to develop depth. The noodles finish in the pot so they soak up the broth and soften without becoming mushy.
I often use this time to set the table or make a simple side salad. If you are looking for a light drink to pair with this meal, try something bright and fresh like the recipes in my 7-day juice ideas. The acidity lifts the rich beef and makes the meal feel complete.
Ingredients
- 1.5 pounds beef strips, about 24 oz, trimmed of excess fat
- Lily’s tip: Buy a cut labeled for stir-fry or slice a sirloin thinly across the grain for tenderness.
- 12 oz wide egg noodles or fresh noodles
- Lily’s tip: Fresh noodles cook faster and soak up broth better. If using dried, cook slightly less than package directions.
- 1 medium onion, thinly sliced
- Lily’s tip: Yellow onion gives sweetness; red onion gives a sharper bite if you prefer.
- 3 cloves garlic, minced
- Lily’s tip: Add garlic toward the end of sautéing to avoid burning and bitterness.
- 3 cups low-sodium beef broth
- Lily’s tip: Low-sodium lets you control salt; add more at the end if needed.
- 1 cup water
- Lily’s tip: Keeps the broth from concentrating too much as it simmers.
- 2 tablespoons soy sauce
- Lily’s tip: Use low-sodium soy if you already use salted broth.
- 1 tablespoon Worcestershire sauce
- Lily’s tip: This deepens the umami without much salt.
- 1 tablespoon brown sugar
- Lily’s tip: A little sweetness balances the savory and brightens the flavor for kids.
- 2 tablespoons vegetable oil or olive oil
- Lily’s tip: Use oil with a high smoke point for searing beef.
- 2 tablespoons butter
- Lily’s tip: Stir in at the end for a glossy finish.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Lily’s tip: This slurry thickens the sauce without making it gummy.
- 1 teaspoon freshly ground black pepper
- Lily’s tip: Fresh ground pepper adds lively heat; adjust to taste.
- 1 teaspoon kosher salt, or to taste
- Lily’s tip: Add salt at the end after tasting.
- 2 cups baby spinach or frozen peas (optional)
- Lily’s tip: Greens add color and nutrition; stir them in at the last minute.
For more on using beef bones or broths for deeper flavor, you can read my reference on beef bones and broths.
Directions
-
Prepare ingredients and noodles.
- Chop the onion, mince the garlic, and measure your liquids. If using dried noodles, cook them for 1 to 2 minutes less than package directions and drain.
- Encouragement: A little prep makes the cooking calm and smooth.
-
Heat a large pot or Dutch oven over medium-high heat and add 1 tablespoon oil.
- Sear half the beef strips until browned, 1 to 2 minutes per side. Remove to a plate. Repeat with remaining beef.
- Encouragement: Browning builds flavor. Do not crowd the pan or the beef will steam.
-
Reduce heat to medium and add remaining tablespoon oil. Add the onion and a pinch of salt. Sauté 4 to 5 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Encouragement: The smell of onion and garlic is the moment kitchen magic begins.
-
Pour in the beef broth and 1 cup water, scraping any browned bits from the bottom of the pot.
- Stir in soy sauce, Worcestershire sauce, and brown sugar. Bring the liquid to a gentle boil.
- Encouragement: Those browned bits are pure flavor. Let them lift into the broth.
-
Return seared beef and any juices to the pot. Lower heat to a simmer and cover.
- Simmer 15 to 20 minutes until beef is tender but not falling apart.
- Encouragement: This is a good time to taste and adjust seasoning.
-
Uncover and stir in the noodles, pressing them gently into the broth so they soften evenly.
- Simmer uncovered 4 to 6 minutes for fresh wide noodles, or 6 to 8 minutes for par-cooked dried noodles.
- Encouragement: Watch closely so noodles reach your preferred texture.
-
Mix cornstarch and cold water to make a slurry. Stir it into the pot and simmer 1 to 2 minutes until the sauce thickens a touch.
- Stir in butter and greens if using, and finish with pepper and salt to taste.
- Encouragement: The butter gives a silky finish. Taste and make it yours.
-
Remove from heat and let the pot rest 5 minutes before serving.
- Encouragement: A short rest lets flavors settle and makes the dish more forgiving to serve family-style.
Serving
Serve this stewed noodle dish family-style straight from the pot. Place a big spoon and tongs beside it so everyone can help themselves. A shallow bowl works best to hold noodles and broth.
Offer simple sides like buttered green beans, a crisp salad, or warm rolls. For dessert, a homey slice of apple pie makes a lovely finish. If you want a recipe to pair after dinner, my apple pie a la mode is a family favorite.
For portioning, this recipe serves 6 adults or 4 adults and 2 small children. If you are serving hungry teenagers, you may want to double the beef.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid, so expect the sauce to thicken.
To reheat on the stove, add a splash of water or broth to loosen the sauce and warm over low heat until steaming. Stir frequently to keep noodles from sticking.
To freeze, cool the stew quickly and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating from frozen, thaw in the fridge and reheat gently on the stove.
If you plan to freeze meals often, portion into single-size servings for quick lunches or dinners. This makes it easier to defrost only what you need.
Kitchen Notes
- Use a heavy-bottom pot or Dutch oven so heat distributes evenly and you avoid hot spots.
- If you prefer more gravy, add an extra 1 cup of broth when simmering and reduce slightly before adding noodles.
- For quick prep, buy pre-sliced beef or ask your butcher to slice it thin for you.
- Fresh noodles cook faster than dried. Reduce cooking time and check frequently.
- Taste as you go. Low-sodium ingredients let you control the final seasoning.
Variations
- Kid-friendly: Omit Worcestershire and reduce pepper. Add a pinch of sugar for a mild, savory-sweet finish kids tend to like.
- Gluten-free: Use gluten-free wide noodles and tamari instead of soy sauce. Ensure kosher or certified gluten-free broth.
- Low-carb: Replace noodles with cooked shirataki noodles or a bed of sautéed cabbage to keep it light.
- Vegetarian: Swap beef for thick-sliced mushrooms and use vegetable broth, plus a splash of soy sauce and smoked paprika for depth.
- Spicy: Add 1 teaspoon chili paste or red pepper flakes when you add soy sauce for a gentle heat.
FAQ
Q: Can I use frozen beef strips?
A: Yes. Thaw them in the refrigerator overnight and pat dry before searing. Searing frozen meat causes more steam and less browning.
Q: What type of noodles work best?
A: Wide egg noodles or fresh pasta hold the sauce well. Dried wide noodles also work if you par-cook them slightly first.
Q: How do I prevent the noodles from becoming mushy?
A: Cook noodles slightly under package directions if dried. Add them to the pot near the end of simmering so they absorb flavor but do not overcook.
Q: Can I make this in a slow cooker?
A: You can. Brown the beef first, then add ingredients to the slow cooker and cook on low 4 to 6 hours. Add fresh noodles in the last 30 minutes to avoid overcooking.
Q: Is there a recommended safe internal temperature for the beef?
A: For beef strips from whole cuts, aim for at least 145°F for safe consumption, but slow simmering will make tougher cuts more tender and flavorful.
Conclusion
I hope this Stewed Noodles with Beef Strips becomes a trusted meal at your table. It is one of those recipes that grows into a family favorite with very little fuss. For menu planning and technical preparation references that I use when developing family meals, see this helpful menu suggestions PDF and the practical technical preparation sheets that inspired some of my batch cooking tips.
Warmly,
Lily
Stewed Noodles with Beef Strips
Ingredients
Main Ingredients
- 1.5 pounds beef strips, trimmed of excess fat Buy a cut labeled for stir-fry or slice a sirloin thinly across the grain for tenderness.
- 12 oz wide egg noodles or fresh noodles Fresh noodles cook faster and soak up broth better. If using dried, cook slightly less than package directions.
- 1 medium onion, thinly sliced Yellow onion gives sweetness; red onion gives a sharper bite if you prefer.
- 3 cloves garlic, minced Add garlic toward the end of sautéing to avoid burning and bitterness.
- 3 cups low-sodium beef broth Low-sodium lets you control salt; add more at the end if needed.
- 1 cup water Keeps the broth from concentrating too much as it simmers.
- 2 tablespoons soy sauce Use low-sodium soy if you already use salted broth.
- 1 tablespoon Worcestershire sauce This deepens the umami without much salt.
- 1 tablespoon brown sugar A little sweetness balances the savory and brightens the flavor for kids.
- 2 tablespoons vegetable oil or olive oil Use oil with a high smoke point for searing beef.
- 2 tablespoons butter Stir in at the end for a glossy finish.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water This slurry thickens the sauce without making it gummy.
- 1 teaspoon freshly ground black pepper Fresh ground pepper adds lively heat; adjust to taste.
- 1 teaspoon kosher salt, or to taste Add salt at the end after tasting.
- 2 cups baby spinach or frozen peas (optional) Greens add color and nutrition; stir them in at the last minute.
Instructions
Preparation
- Chop the onion, mince the garlic, and measure your liquids. If using dried noodles, cook them for 1 to 2 minutes less than package directions and drain.
Cooking
- Heat a large pot or Dutch oven over medium-high heat and add 1 tablespoon oil.
- Sear half the beef strips until browned, 1 to 2 minutes per side. Remove to a plate. Repeat with remaining beef.
- Reduce heat to medium and add remaining tablespoon oil. Add the onion and a pinch of salt. Sauté 4 to 5 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Pour in the beef broth and 1 cup water, scraping any browned bits from the bottom of the pot.
- Stir in soy sauce, Worcestershire sauce, and brown sugar. Bring the liquid to a gentle boil.
- Return seared beef and any juices to the pot. Lower heat to a simmer and cover.
- Simmer 15 to 20 minutes until beef is tender but not falling apart.
- Uncover and stir in the noodles, pressing them gently into the broth so they soften evenly.
- Simmer uncovered 4 to 6 minutes for fresh wide noodles, or 6 to 8 minutes for par-cooked dried noodles.
- Mix cornstarch and cold water to make a slurry. Stir it into the pot and simmer 1 to 2 minutes until the sauce thickens a touch.
- Stir in butter and greens if using, and finish with pepper and salt to taste.
- Remove from heat and let the pot rest 5 minutes before serving.