Name: Asian-Style Beef and Mushroom Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 12 oz (340g) flank steak or sirloin, thinly sliced against the grain; 8 oz (225g) mushrooms (cremini or shiitake), sliced; 8-10 oz (225-280g) lo mein, chow mein, or ramen noodles; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 green onions, sliced (white and green parts separated); 2 tbsp vegetable oil (or neutral oil); 1 tsp sesame oil (for finishing); 1 tbsp soy sauce; 1 tsp cornstarch; 1 tsp vegetable oil; 3 tbsp soy sauce (low-sodium if preferred); 2 tbsp oyster sauce; 1 tbsp hoisin sauce (optional for sweetness); 1 tsp brown sugar; ½ cup beef broth or water; 1 tsp cornstarch (for thickening); Optional: pinch of white pepper or chili flakes

Savor tender slices of beef stir-fried with juicy mushrooms, aromatic garlic, ginger, and a rich soy-oyster sauce, all tangled with springy noodles for a hearty, umami-packed meal. This Asian-inspired dish brings restaurant-quality flavors to your table in under 30 minutes—simple, satisfying, and endlessly craveable.

Why You’ll Love This Recipe:

This recipe is a total winner because it delivers big, bold Asian flavors without complicated steps or hard-to-find ingredients. The beef stays incredibly tender thanks to a quick velveting marinade, while the mushrooms soak up the savory sauce, adding deep earthiness that balances the richness.

It’s fast enough for busy evenings yet feels special—like takeout, but fresher and customizable. Plus, it’s versatile: pile it high in bowls for a cozy dinner, add veggies for extra nutrition, or scale it up for meal prep. Every bite is packed with that irresistible umami hit from soy, oyster sauce, and sesame—pure comfort in a bowl that’ll have everyone asking for seconds!

Yield: 4 servings

Asian-Style Beef and Mushroom Noodles

Quick stir-fried beef, earthy mushrooms, and noodles in savory Asian sauce—tender, umami-rich comfort food ready fast!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

12 oz (340g) flank steak or sirloin, thinly sliced against the grain
8 oz (225g) mushrooms (cremini or shiitake), sliced
8-10 oz (225-280g) lo mein, chow mein, or ramen noodles
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 green onions, sliced (white and green parts separated)
2 tbsp vegetable oil (or neutral oil)
1 tsp sesame oil (for finishing)

For the marinade:

1 tbsp soy sauce
1 tsp cornstarch
1 tsp vegetable oil

For the sauce:

3 tbsp soy sauce (low-sodium if preferred)
2 tbsp oyster sauce
1 tbsp hoisin sauce (optional for sweetness)
1 tsp brown sugar
½ cup beef broth or water
1 tsp cornstarch (for thickening)
Optional: pinch of white pepper or chili flakes

Instructions

Get everything ready and marinate the beef — In a bowl, toss the thinly sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp oil. Let it sit for 10-15 minutes while you prep the rest. This little trick (velveting!) keeps the beef super tender and juicy—trust me, it's game-changing!
Cook the noodles — Boil your noodles according to package directions until just al dente (don't overcook—they'll finish in the pan). Drain, rinse briefly with cold water to stop cooking, and toss with a drizzle of oil to prevent sticking. Set aside.
Mix up that irresistible sauce — In a small bowl, whisk together soy sauce, oyster sauce, hoisin (if using), brown sugar, broth, and 1 tsp cornstarch. This glossy, flavorful sauce is what ties everything together—taste it and dream!
Heat your wok or pan — Place a large wok or skillet over high heat until smoking hot. Add 1 tbsp vegetable oil and swirl to coat. High heat is your friend for that wok hei flavor!
Stir-fry the beef — Add the marinated beef in a single layer. Let it sear for 1 minute without stirring, then stir-fry quickly for another 1-2 minutes until browned but still pink inside. Remove to a plate—don't overcook!
Sauté the mushrooms and aromatics — Add another tbsp oil if needed, then toss in the mushrooms. Stir-fry 3-4 minutes until golden and juicy. Add garlic, ginger, and white parts of green onions—stir for 30 seconds until fragrant (your kitchen will smell amazing!).
Bring it all together — Return the beef to the pan, pour in the sauce, and stir everything to coat. Let it bubble and thicken for 1-2 minutes—the sauce should turn glossy and clingy.
Add the noodles — Toss in the cooked noodles. Gently mix until everything is evenly coated and heated through—about 1-2 minutes. If it looks dry, splash in a bit more broth.
Finish with flair — Drizzle with sesame oil, sprinkle green onion tops, and give one final toss. Taste and adjust seasoning—maybe a pinch more soy or sugar?
Serve and enjoy — Divide into bowls, garnish with extra green onions or sesame seeds if you like. Grab your chopsticks (or fork!) and dig in while it's hot—this dish is best fresh and steaming!

Notes

Use fresh ingredients for the best flavor—especially the ginger and garlic. If mushrooms release a lot of liquid, let it cook off for better browning. This is naturally dairy-free and can easily be made gluten-free.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 305Total Fat 18gSaturated Fat 4gUnsaturated Fat 14gCholesterol 67mgSodium 1185mgCarbohydrates 11gFiber 2gSugar 4gProtein 27g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Slice the beef against the grain for maximum tenderness—freeze it for 15-20 minutes beforehand to make thin slicing easier.
Use high heat and a hot wok or large skillet to get that slight char on the mushrooms and beef without steaming them.
Don’t overcrowd the pan; cook in batches if needed to avoid sogginess.
Prep all ingredients (mise en place) before starting—the dish comes together quickly!
Taste the sauce before adding noodles and adjust with a pinch more sugar or soy for perfect balance.
For extra glossy noodles, toss them in a bit of sesame oil at the end.

Ingredients Notes:

Beef: Flank steak or sirloin works best—lean cuts that slice thin and stay tender. Look for good marbling for flavor.
Mushrooms: Cremini (brown) or shiitake for deep, meaty taste; button mushrooms are milder if preferred. Fresh is key—avoid canned for better texture.
Noodles: Lo mein, chow mein, or ramen (discard seasoning packets) give that classic chewy bite; rice noodles make it gluten-free.
Sauces: Oyster sauce adds rich umami (vegetarian versions exist), soy sauce for saltiness, and a touch of hoisin or brown sugar for subtle sweetness to round it out.
Aromatics: Fresh garlic and ginger are non-negotiable for authentic Asian depth—mince them finely.
Sesame oil: Use toasted for finishing drizzle—its nutty aroma elevates everything.

Variations and Substitutions:

Make it spicier: Add chili flakes, sriracha, or fresh sliced chilies during stir-frying.
Veggie-packed: Toss in broccoli, bell peppers, snap peas, or bok choy for color and crunch—add them after mushrooms.
Protein swap: Use chicken, pork, shrimp, or tofu for variety; adjust cooking time accordingly.
Gluten-free: Swap soy sauce for tamari and use rice noodles or gluten-free lo mein.
Mushroom lovers: Mix shiitake, oyster, and enoki for layered textures and flavors.
Lighter version: Use ground beef or leaner cuts, low-sodium soy, and extra veggies to bulk it up.
Noodle alternatives: Udon for thicker chew or soba for nutty earthiness.

Storage Options:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the noodles—microwave works too, but stir halfway. Avoid freezing, as noodles can become mushy upon thawing.