25 Mouthwatering Chinese Recipes with Beef and Noodles

Looking for delicious, satisfying meals that bring the vibrant flavors of Chinese cuisine right to your kitchen? You’ve come to the perfect place! This collection of 25 beef and noodle recipes offers everything from quick weeknight dinners to comforting classics that will become family favorites. Get ready to discover mouthwatering dishes that are easier to make than you might think—let’s dive in!

Spicy Szechuan Beef Noodle Stir-Fry

Dive into this fiery noodle dish that brings Szechuan heat to your weeknight dinner rotation. Thinly sliced beef meets chewy noodles in a spicy, savory sauce that comes together in under 30 minutes. Perfect for when you crave bold flavors without the fuss.

Ingredients

– Beef sirloin – 1 lb
– Fresh noodles – 8 oz
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Szechuan peppercorns – 1 tsp
– Soy sauce – 3 tbsp
– Chili oil – 2 tbsp
– Scallions – 2
– Sesame seeds – 1 tbsp

Instructions

1. Slice beef sirloin against the grain into ¼-inch strips.
2. Mince garlic cloves finely.
3. Chop scallions into ½-inch pieces.
4. Bring 4 quarts water to a rolling boil in a large pot.
5. Cook fresh noodles for 3 minutes until al dente.
6. Drain noodles immediately and rinse with cold water to stop cooking.
7. Heat vegetable oil in a large wok over high heat until shimmering (350°F).
8. Add beef strips in a single layer and sear for 90 seconds without stirring.
9. Flip beef and cook for another 60 seconds until browned.
10. Add minced garlic and Szechuan peppercorns, stirring for 30 seconds until fragrant.
11. Pour in soy sauce and chili oil, scraping up any browned bits from the wok bottom.
12. Add cooked noodles and toss continuously for 2 minutes to coat evenly.
13. Stir in chopped scallions and cook for 30 seconds until just wilted.
14. Remove from heat and sprinkle with sesame seeds.
Enjoy the contrasting textures of tender beef against chewy noodles, with the numbing Szechuan peppercorns building gradually. The chili oil provides a persistent heat that lingers pleasantly. Serve immediately with extra chili oil for those who want an additional kick, or pair with a crisp cucumber salad to balance the spice.

Beef Chow Fun with Wide Rice Noodles

A classic Cantonese stir-fry that comes together in minutes with the right prep. Always marinate your beef first for maximum tenderness and flavor. This version keeps things simple but delivers that authentic wok hei taste.

Ingredients

Beef flank steak – 8 oz
Wide rice noodles – 12 oz
Vegetable oil – 2 tbsp
Soy sauce – 3 tbsp
Oyster sauce – 1 tbsp
Dark soy sauce – 1 tsp
Sugar – 1 tsp
Scallions – 4
Bean sprouts – 1 cup

Instructions

1. Slice beef flank steak against the grain into ¼-inch thick strips.
2. Combine 1 tablespoon soy sauce, 1 teaspoon vegetable oil, and 1 teaspoon cornstarch in a bowl.
3. Add beef strips to marinade, mix thoroughly, and let sit for 15 minutes.
4. Separate wide rice noodles if stuck together and cut into manageable lengths.
5. Heat a wok or large skillet over high heat until smoking hot.
6. Add 1 tablespoon vegetable oil and swirl to coat the surface.
7. Add marinated beef and spread in a single layer – don’t stir for 30 seconds to develop sear.
8. Stir-fry beef for 2 minutes until no longer pink, then transfer to a plate.
9. Add remaining 1 tablespoon vegetable oil to the wok.
10. Add wide rice noodles and stir-fry for 1 minute until heated through.
11. Push noodles to one side and add 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, and 1 teaspoon sugar to the empty space.
12. Let sauces bubble for 15 seconds before mixing with noodles.
13. Return cooked beef to the wok along with any accumulated juices.
14. Add 1 cup bean sprouts and stir-fry for 1 minute until slightly wilted.
15. Cut scallions into 2-inch lengths and add to wok.
16. Toss everything together for 30 seconds until well combined and heated through.
17. Serve immediately while hot and sizzling. Here’s why this dish satisfies: the wide rice noodles have that perfect chewy-slick texture that holds the savory sauce beautifully. That dark soy sauce gives it that signature restaurant-quality color and depth. Heap it into bowls and top with extra fresh scallions for a bright finish.

Ginger Soy Beef and Noodle Soup

Oozing with savory warmth, this ginger soy beef and noodle soup comes together in under 30 minutes. Perfect for chilly evenings when you need something hearty but don’t want to spend hours in the kitchen. The combination of tender beef and slurpable noodles makes it a weeknight winner.

Ingredients

Beef strips – 1 lb
Soy sauce – ¼ cup
Fresh ginger – 2 tbsp grated
Garlic – 3 cloves minced
Beef broth – 4 cups
Rice noodles – 8 oz
Green onions – ½ cup sliced

Instructions

1. Heat a large pot over medium-high heat.
2. Add beef strips and cook for 3 minutes until browned on all sides.
3. Add grated ginger and minced garlic, cooking for 1 minute until fragrant.
4. Pour in soy sauce and beef broth, scraping any browned bits from the bottom of the pot.
5. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes.
6. While soup simmers, cook rice noodles according to package directions in a separate pot.
7. Drain noodles and divide among four bowls.
8. Ladle hot soup over noodles in each bowl.
9. Top with sliced green onions.

Deliciously savory with tender beef and perfectly cooked noodles, this soup hits all the right comfort food notes. The ginger adds a subtle warmth that balances the rich soy flavor beautifully. For an extra kick, stir in a spoonful of chili crisp before serving.

Cantonese Beef with Ho Fun Noodles

Tender beef and wide rice noodles come together in this classic Cantonese stir-fry. This quick-cooking dish delivers big flavor with minimal ingredients. Master the high-heat technique for perfect results every time.

Ingredients

– Beef flank steak – 1 lb
– Ho fun noodles – 12 oz
– Soy sauce – 3 tbsp
– Oyster sauce – 2 tbsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Scallions – 4
– Bean sprouts – 1 cup

Instructions

1. Slice beef flank steak against the grain into ¼-inch thick strips.
2. Marinate beef strips with 1 tablespoon soy sauce for 15 minutes.
3. Separate ho fun noodles if stuck together.
4. Mince garlic cloves.
5. Cut scallions into 2-inch lengths.
6. Heat a wok or large skillet over high heat until smoking hot.
7. Add 1 tablespoon vegetable oil and swirl to coat the surface.
8. Add beef strips in a single layer and cook undisturbed for 1 minute.
9. Flip beef strips and cook for 30 seconds until browned but still pink inside.
10. Remove beef from wok and set aside.
11. Add remaining 1 tablespoon vegetable oil to the hot wok.
12. Add minced garlic and stir-fry for 15 seconds until fragrant.
13. Add ho fun noodles and stir-fry for 2 minutes until heated through.
14. Add remaining 2 tablespoons soy sauce and 2 tablespoons oyster sauce.
15. Toss noodles continuously for 1 minute until evenly coated.
16. Add bean sprouts and scallions.
17. Return cooked beef to the wok.
18. Stir-fry everything together for 1 minute until well combined.
19. Serve immediately while hot.

Mouthwatering beef stays tender against the chewy noodles in this satisfying dish. The savory sauce coats every strand while bean sprouts add fresh crunch. Try topping with fried shallots or chili oil for extra texture and heat.

Beef Lo Mein with Fresh Vegetables

Mixing tender beef with crisp vegetables creates this satisfying lo mein. This recipe comes together quickly for a weeknight dinner. You’ll love the balance of savory and fresh flavors.

Ingredients

Beef strips – 1 lb
Lo mein noodles – 8 oz
Soy sauce – 3 tbsp
Vegetable oil – 2 tbsp
Garlic – 3 cloves
Carrots – 2 medium
Bell pepper – 1 large
Broccoli – 2 cups
Sesame oil – 1 tsp

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add lo mein noodles and cook for exactly 4 minutes.
3. Drain noodles immediately and rinse with cold water to stop cooking.
4. Pat beef strips completely dry with paper towels for better browning.
5. Heat 1 tablespoon vegetable oil in a large wok over high heat until shimmering.
6. Add beef strips in a single layer and cook undisturbed for 2 minutes.
7. Flip beef and cook for another 2 minutes until browned.
8. Remove beef from wok and set aside.
9. Slice carrots into thin matchsticks and bell pepper into strips.
10. Cut broccoli into small florets and mince garlic.
11. Heat remaining vegetable oil in the same wok over medium-high heat.
12. Add garlic and cook for 30 seconds until fragrant.
13. Add carrots and stir-fry for 3 minutes until slightly softened.
14. Add bell pepper and broccoli, stir-frying for 4 minutes until crisp-tender.
15. Return beef and any accumulated juices to the wok.
16. Add cooked noodles and soy sauce, tossing to combine evenly.
17. Drizzle with sesame oil and toss for 1 final minute.
18. Serve immediately while hot. Don’t let this lo mein sit—the noodles absorb sauce quickly. Dig into the chewy noodles coated in savory sauce. The crisp vegetables provide refreshing crunch against the tender beef. Try topping with extra sesame seeds or chili oil for added texture.

Chinese Five-Spice Beef Noodle Salad

Ready for a flavor-packed meal that comes together fast? This Chinese five-spice beef noodle salad delivers bold Asian-inspired taste with minimal effort. Rely on the aromatic spice blend to transform simple ingredients into something special.

Ingredients

Beef sirloin – 1 lb
Rice noodles – 8 oz
Cucumber – 1 medium
Scallions – 4
Soy sauce – ¼ cup
Rice vinegar – 2 tbsp
Sesame oil – 1 tbsp
Chinese five-spice powder – 2 tsp
Sugar – 1 tsp

Instructions

1. Slice beef sirloin against the grain into ¼-inch thick strips.
2. Combine soy sauce, rice vinegar, sesame oil, Chinese five-spice powder, and sugar in a small bowl.
3. Pour half of the sauce over the beef strips and marinate for 15 minutes.
4. Cook rice noodles according to package directions until al dente, about 4-6 minutes.
5. Drain noodles and rinse under cold water to stop the cooking process.
6. Thinly slice cucumber into matchsticks and chop scallions.
7. Heat a large skillet over high heat until smoking hot.
8. Add marinated beef strips in a single layer and cook for 90 seconds per side.
9. Remove beef from skillet and let rest for 3 minutes before slicing.
10. Combine cooked noodles, beef, cucumber, and scallions in a large bowl.
11. Pour remaining sauce over the salad and toss to combine.

Versatile and satisfying, this salad offers contrasting textures from tender beef to crisp cucumber and chewy noodles. The five-spice powder creates complex warmth that balances the tangy soy-vinegar dressing perfectly. Serve chilled for a refreshing lunch or at room temperature for a quick dinner.

Mongolian Beef with Glass Noodles

Kick off your weeknight dinner with this savory Mongolian beef that comes together in under 30 minutes. Glass noodles soak up the rich sauce while staying delightfully chewy. You’ll love how the tender beef contrasts with the slippery noodles.

Ingredients

Beef flank steak – 1 lb
Cornstarch – ¼ cup
Vegetable oil – 3 tbsp
Garlic – 3 cloves
Ginger – 1 tbsp
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Water – ½ cup
Glass noodles – 4 oz
Green onions – 3

Instructions

1. Slice beef flank steak against the grain into ¼-inch thick strips.
2. Toss beef strips with ¼ cup cornstarch until evenly coated.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Cook beef in a single layer for 2 minutes per side until browned and crispy.
5. Remove beef from skillet and set aside.
6. Add remaining 1 tbsp vegetable oil to the same skillet.
7. Mince 3 cloves garlic and 1 tbsp ginger, then sauté for 30 seconds until fragrant.
8. Pour in ¼ cup soy sauce, 2 tbsp brown sugar, and ½ cup water.
9. Bring sauce to a boil, then reduce heat and simmer for 3 minutes until slightly thickened.
10. Soak 4 oz glass noodles in hot water for 8 minutes until pliable but firm.
11. Return beef to the skillet and toss with sauce for 1 minute to coat.
12. Drain glass noodles and add to the skillet.
13. Toss everything together for 2 minutes until noodles absorb the sauce.
14. Thinly slice 3 green onions and sprinkle over the top.
15. Serve immediately while hot.

Layers of chewy glass noodles cling to the savory-sweet sauce, while the crispy beef adds satisfying texture. Try serving it in lettuce cups for a fresh crunch, or top with extra green onions for brightness. The glossy noodles make each bite perfectly saucy without being messy.

Beef and Broccoli Noodle Bowl

Whip up this beef and broccoli noodle bowl when you need a satisfying meal fast. Weeknight dinners just got easier with this one-bowl wonder that comes together in under 30 minutes. The savory sauce clings perfectly to every noodle and vegetable.

Ingredients

Flank steak – 1 lb
Rice noodles – 8 oz
Broccoli – 2 cups
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Garlic – 3 cloves
Ginger – 1 tbsp
Cornstarch – 1 tbsp
Vegetable oil – 2 tbsp

Instructions

1. Slice flank steak against the grain into ¼-inch thick strips.
2. Cut broccoli into small florets.
3. Mince garlic cloves.
4. Grate ginger.
5. Whisk soy sauce, brown sugar, minced garlic, grated ginger, and cornstarch in a small bowl until smooth.
6. Cook rice noodles according to package directions until al dente, then drain immediately.
7. Heat 1 tablespoon vegetable oil in a large skillet over high heat until shimmering.
8. Add beef strips in a single layer and sear for 2 minutes without moving.
9. Flip beef and cook for 1 more minute until browned but still pink inside.
10. Remove beef from skillet and set aside.
11. Add remaining 1 tablespoon vegetable oil to the same skillet.
12. Add broccoli florets and stir-fry for 3 minutes until bright green and slightly tender.
13. Return beef to the skillet with any accumulated juices.
14. Pour sauce mixture over beef and broccoli.
15. Cook for 2 minutes, stirring constantly, until sauce thickens and coats everything evenly.
16. Divide cooked rice noodles among four bowls.
17. Top noodles with beef and broccoli mixture.
18. Spoon remaining sauce from skillet over each bowl.

Get ready for tender beef strips that melt in your mouth against crisp-tender broccoli. The glossy sauce delivers sweet and salty notes that cling perfectly to every noodle. For a fun twist, top with a soft-boiled egg or sprinkle of sesame seeds before serving.

Hoisin Beef with Egg Noodles

Hoisin beef with egg noodles delivers deep umami flavors in under 30 minutes. Here’s how to make this satisfying weeknight meal that balances sweet and savory notes perfectly.

Ingredients

Beef strips – 1 lb
Egg noodles – 8 oz
Hoisin sauce – ¼ cup
Soy sauce – 2 tbsp
Garlic – 3 cloves
Vegetable oil – 2 tbsp
Green onions – 3 stalks

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add egg noodles and cook for 6-8 minutes until al dente.
3. Drain noodles immediately and rinse with cold water to stop cooking.
4. Mince garlic cloves finely for even distribution.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
6. Add beef strips in a single layer and cook undisturbed for 2 minutes to develop crust.
7. Flip beef and cook for another 2 minutes until browned on both sides.
8. Reduce heat to medium and add minced garlic, stirring for 30 seconds until fragrant.
9. Pour in hoisin sauce and soy sauce, stirring to coat beef completely.
10. Simmer sauce for 3-4 minutes until slightly thickened and glossy.
11. Add cooked noodles to the skillet and toss to combine with sauce.
12. Thinly slice green onions and sprinkle over the finished dish.
13. Serve immediately while hot. Beef stays tender when not overcooked, and rinsing noodles prevents mushiness. This dish offers chewy noodles coated in glossy sauce with savory beef. Brighten it with extra green onions or chili flakes for heat.

Black Pepper Beef with Udon Noodles

Dive into this quick weeknight dinner that delivers bold flavor in under 30 minutes. Black pepper beef with udon noodles combines tender steak with chewy noodles in a savory sauce. This one-pan meal requires minimal prep but delivers maximum satisfaction.

Ingredients

– Beef sirloin – 1 lb
– Udon noodles – 8 oz
– Soy sauce – 3 tbsp
– Black pepper – 2 tsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Bell pepper – 1
– Onion – 1
– Water – ¼ cup

Instructions

1. Slice beef sirloin against the grain into ¼-inch strips.
2. Cook udon noodles according to package directions until al dente, then drain completely.
3. Heat vegetable oil in a large skillet over high heat until shimmering.
4. Add beef strips in a single layer and sear for 90 seconds without moving.
5. Flip beef and cook for another 60 seconds until browned but still pink inside.
6. Remove beef from skillet and set aside on a clean plate.
7. Reduce heat to medium and add sliced onion to the same skillet.
8. Cook onion for 3 minutes until slightly softened.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Add sliced bell pepper and cook for 2 minutes until crisp-tender.
11. Return beef and any accumulated juices to the skillet.
12. Add cooked udon noodles to the skillet.
13. Pour soy sauce and water over the mixture.
14. Sprinkle black pepper evenly across the ingredients.
15. Toss everything together until well combined and heated through, about 2 minutes.
16. Serve immediately while hot. Get ready for the satisfying chew of udon noodles against tender beef strips. The bold black pepper creates a warming heat that builds with each bite. Try topping with a fried egg for extra richness or serving alongside quick-pickled vegetables.

Sesame Beef and Noodle Skillet

When you need dinner fast, this sesame beef skillet delivers big flavor with minimal cleanup. Weeknight warriors will appreciate how quickly everything comes together in one pan. Whip this up when you’re craving something satisfying but short on time.

Ingredients

Ground beef – 1 lbSoy sauce – 3 tbspSesame oil – 2 tbspBrown sugar – 2 tbspGarlic – 3 cloves, mincedRice noodles – 8 ozGreen onions – 4, slicedSesame seeds – 1 tbsp

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until hot.2. Add ground beef to the skillet and cook for 5 minutes, breaking it up with a spoon.3. Drain excess fat from the skillet using a spoon.4. Add minced garlic and cook for 1 minute until fragrant.5. Pour in soy sauce, sesame oil, and brown sugar.6. Stir the mixture continuously for 2 minutes until the sugar dissolves completely.7. Add rice noodles to the skillet.8. Pour 2 cups of boiling water over the noodles.9. Bring the mixture to a simmer, then reduce heat to medium.10. Cover the skillet and cook for 8 minutes, stirring halfway through.11. Remove the lid and cook for 3 more minutes until the sauce thickens.12. Stir in sliced green onions.13. Sprinkle sesame seeds over the top.Serve this immediately while the noodles are still springy and the sauce clings perfectly. The savory beef gets a sweet glaze from the brown sugar, while sesame oil adds nutty depth. Try topping with extra green onions and a drizzle of chili oil for extra kick.

Peanut Beef Noodles in Spicy Sauce

Bold flavors meet quick cooking in these peanut beef noodles. This spicy, savory dish comes together in under 30 minutes. Perfect for busy weeknights when you crave something satisfying.

Ingredients

– Rice noodles – 8 oz
– Ground beef – 1 lb
– Soy sauce – 3 tbsp
– Rice vinegar – 2 tbsp
– Peanut butter – ¼ cup
– Sriracha – 1 tbsp
– Brown sugar – 1 tbsp
– Garlic – 3 cloves, minced
– Green onions – 4, sliced
– Vegetable oil – 1 tbsp

Instructions

1. Bring a large pot of water to a rolling boil.
2. Add rice noodles and cook for 6-8 minutes until al dente.
3. Drain noodles immediately and rinse with cold water to stop cooking.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add ground beef and cook for 5-7 minutes, breaking it up with a spatula.
6. Cook until no pink remains and beef is browned.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Reduce heat to medium-low to prevent burning.
9. In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, sriracha, and brown sugar until smooth.
10. Pour sauce mixture into the skillet with beef.
11. Stir constantly for 2 minutes until sauce thickens and coats the beef.
12. Add cooked noodles to the skillet and toss to combine.
13. Cook for 1-2 minutes until noodles are heated through.
14. Remove from heat and stir in sliced green onions.
15. Serve immediately while hot. Zesty peanut sauce clings to every noodle, while the spicy kick builds with each bite. Try topping with crushed peanuts for extra crunch or serving alongside quick-pickled vegetables to cut through the richness.

Conclusion

Brimming with flavor and comfort, this collection brings authentic Chinese beef and noodle dishes right to your kitchen. We hope these recipes inspire your next family meal! Don’t forget to share which dish became your favorite in the comments below and pin this roundup to your Pinterest boards for easy meal planning.