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Asian Beef Noodles Recipe

Asian Beef Noodles Recipe

We've raised beef the majority of our lives, so I like to try new recipes that feature it. This recipe is different and absolutely delicious.—Margery Bryan, Royal City, Washington
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 package (3 ounces) beef-flavored ramen noodles
  • 1 pound beef top sirloin steak
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon canola oil
  • 2 tablespoons water
  • 1 tablespoon steak sauce
  • 1 medium carrot, shredded
  • 2 tablespoons sliced green onion
  • 1/4 cup salted peanuts


  • 1. Set aside seasoning packet from noodles. Prepare noodles according to package directions; drain and set aside.
  • 2. Cut steak into thin strips. In a large skillet, stir-fry the beef and jalapeno in oil for 1-2 minutes or until meat is no longer pink. Remove and keep warm.
  • 3. In the same skillet, combine the noodles, water, steak sauce, carrot, onion and contents of seasoning packet. Cook and stir until heated through. Return beef to the pan. Sprinkle with peanuts. Serve immediately. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving (1-1/2 cups) equals 328 calories, 17 g fat (5 g saturated fat), 63 mg cholesterol, 560 mg sodium, 18 g carbohydrate, 2 g fiber, 26 g protein.

Reviews for Asian Beef Noodles

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Reviewed Jul. 15, 2015

"Very good with slightly spicy flavor. I used shaved steak from the grocery store, two packs of noodles and 1 1/2 seasoning packets. Three packs is tempting for the next time, but I will have to increase the liquid."

Reviewed Jul. 18, 2014

"This has quickly become one of our go-to recipes. It's really quick and tasty! I use 3 packages of ramen noodles, but only 1-2 of the flavor packets."

Reviewed Jun. 24, 2014

"I marinated the beef overnight. I subbed bell pepper for the jalapeño and Worcestershire for the steak sauce. I also doubled the noodles. It was really good. The meat was tender and the flavor of the noodles was good. There were no leftovers!"

Reviewed Apr. 4, 2014

"The family loved this dish and preparation was easy. I used 2 packages of noodles, added worchestershire sauce instead of steak sauce (which we are not big fans of) and substituted julienned red and yellow peppers for the carrots. Very tasty."

Reviewed Jul. 8, 2013

"Today marks the 2nd usage of this recipe for me and my husband and I both love the flavors, but I need to either purchase a better grade of sirloin or use tenderizer because with my 2nd attempt the meat was as tough as the 1st. I did learn something helpful though. I find using rubber gloves cumbersome while working with hot peppers. Today, I discarded the gloves and used coarse Kosher salt to scrub my hands, just as I do to remove garlic. This method works perfectly for peppers!"

Reviewed Jan. 22, 2011

"This is one of my favorite dishes I've found on this site. I usually double the noodles."

Reviewed Jan. 19, 2010

"This was great, my kids loved it and my son's friend asked me to give the recipe to his mom. I would sugest making it with two packets of noodles though."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.