Ginger-Scallion Beef and Rice Noodle Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Elegant stir-fry with tender beef and rice noodles in a gingery-savory sauce. This asian-inspired beef (gluten-free) ready in about 22 minutes pairs beef sirloin, rice noodles, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 421 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Asian cuisine 421 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 1 tbsp brown sugar, 1 tsp sesame oil, 2 tbsp water, and 1/2 tsp sambal oelek until sugar dissolves.
  2. Step 2: Heat a wok or large skillet over high heat until smoking. Add 12 oz sliced beef and stir-fry for 2 minutes until browned but not cooked through, then remove and set aside.
  3. Step 3: Add 2 tbsp of the white scallion slices to the hot wok and stir-fry for 30 seconds until fragrant. Add 8 oz cooked rice noodles and stir-fry for 1 minute to heat through.
  4. Step 4: Return beef to wok with remaining sauce mixture. Add 2 tbsp of green scallions and toss constantly for 2 minutes until sauce thickens and coats noodles evenly.

Frequently asked questions

How long does Ginger-Scallion Beef and Rice Noodle Stir-Fry take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Scallion Beef and Rice Noodle Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef sirloin from drying out.

Can I substitute ingredients in Ginger-Scallion Beef and Rice Noodle Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Scallion Beef and Rice Noodle Stir-Fry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ginger-Scallion Beef and Rice Noodle Stir-Fry gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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