Beef Noodle Stir Fry Recipe

Photo - Beef and Noodle Stir-Fry Recipe at

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This beef and noodle stir fry has become a family favorite.

My twelve year old often asks, “Hey, when are you going to make that, y’know, noodle stuff I really like.”

This is an eMeals recipe that really did take me out of my comfort zone. In a good way. I tend to stick with chicken breasts and ground beef, but having my menu planned for me helped me be willing to venture into sirloin.

Now, you know that I don’t actually follow recipes, right? Good.

But I do usually at least look at this one. I’ll share the real recipe along with my own changes.


12 oz angel hair pasta (I accidentally used 16 ounces this time and it was too much.)

8 oz portabella sliced mushrooms (I use the regular white, cheap mushrooms.)

12 oz whole green beans, sliced in half (I used a package of frozen broccoli.)

1/2 in piece of fresh ginger, sliced into thin strips (Whatever. Too much hassle. I skipped it.)

3T oil, 6 T soy sauce, 3 T honey, 1 1/2 T cornstarch, 1/4 t pepper (I skipped the pepper.)

1 1/2 lbs sirloin tip steak, sliced into 1/8″ strips


Boil the pasta, drain and set aside.

Photo - beef and noodle stir fry at

In one tablespoon of oil, saute the mushrooms and broccoli until they are tender.

Photo - Veggies and Pasta

Add the vegetables to the pasta and toss. (This is something I wouldn’t have thought to do.)

Photo - Sirloin tossed in Cornstarch at

Mix the soy sauce, honey and 1 1/2 teaspoon of water together. Toss the sliced sirloin in the cornstarch (and pepper if you use it).

Picture - Beef noodle stir fry

Brown the beef in two teaspoons of oil on medium high until mostly cooked through, and then add the soy sauce mixture and cook for another minute or two.

I then mixed it together with the pasta, but you could also serve it on top.

Honestly, having lived in Thailand, I thought it wouldn’t be good using regular angel-hair pasta instead of rice noodles, but it really is delicious!

More of our favorite eMeals recipes:

Chicken and Bacon Subs

Pizza Casserole

EMeals is a meal-planning service that we use and all the links to eMeals in this post are affiliate links. I get the service for free as a blogger, but I would pay for it if I didn’t because it fits our current phase of life very well. See how we make it work here. We use the Aldi Classic Family Plan, but there are all sorts of different plans.



Super-Duper Easy Pizza Casserole (Using Pre-Cooked Ground Beef)

This post contains affiliate links.

Photo - Super-Duper Easy Pizza Casserole (Using Pre-Cooked Ground Beef) at

As you know, I’ve been using eMeals for over a year now. I’ve explained how I use the meal-planning service, but thought it might be good to show it in action.

And . . . share a favorite recipe that I got from them.

We’re picky. We use the Aldi Classic Family Plan which has very basic meals, but there are always a few even in that plan that we wouldn’t like. I choose the 3-4 that sound good to us, and then I supplement with our own family favorite recipes like chicken fried rice or BBQ chicken sandwiches.

But, I have added a few new recipes to our favorites since using the service. This pizza casserole is one.

Things that make this a natural favorite:

Anything with pizza in the name makes my family happy. (Perhaps you’ve noticed this.)

It’s easy. Like so crazy easy that I just make it. I don’t even look for a recipe, though there obviously was one in the plan the first time I made it.

It fits my normal cooking style. (Meaning: My version of freezer-cooking.)

I can put it together in about five minutes and then let it bake for 25ish minutes.

Photo - Quick and Easy Pizza Casserole at


Cover the bottom of a 9×13 pan with pre-cooked, frozen ground beef.

Pour a jar of spaghetti sauce on top and cover with shredded mozzarella cheese.

Mix that together.

Cover with one can of crescent roll dough as shown in the photo above.

Sprinkle Parmesan cheese over the top.

Bake at 350 until the dough is cooked and filling is bubbly.  (Takes me about 25 minutes.)

If you like things from scratch, you can use homemade spaghetti sauce and a homemade biscuit topping. At our house, though, this is one of those “Hey! At least we ate at home, people!” meals.

Many of the recipes on our eMeals plan are much more from-scratch-ey than this one. I’ll be sharing a few more of our favorites this month.

Obviously, I’m using my affiliate links for eMeals meal-planning service. Be sure to see an overall explanation of how it works here. I get the service for free, but would pay for it if I didn’t. It fits my life needs right now as someone with little time who is passionate about eating at home.



How to Make Cinnamon Toast (The World’s BEST Cinnamon Toast Recipe)

How to Make the BEST Cinnamon Toast in the World from

I don’t often claim perfection.

But I’m claiming it here.

I make the world’s best cinnamon toast.  None can compare.

Now, before you are horrified by my boastfulness, let me give credit to my mother. She made it this way.

I once thought everyone made it this way. I’d hear or read about cinnamon toast and envision the perfection I was used to.

And then I got married.  And one day I announced I was going to make cinnamon toast.

I was shocked at the lack of applause.  I was perplexed at the absence of a joyful jig.

My husband said, “OK.”

OK?  Who says “OK” in response to the promise of cinnamon toast??!?!?!

And that was when I learned not everyone makes it this way.  He liked cinnamon toast, but he didn’t love it. He thought cinnamon toast was buttered toast with a bit of cinnamon and sugar sprinkled on top.

Over time, as he’s now bragged on my cinnamon toast to others, I’ve learned that many others have also been deprived throughout their lives by only knowing the sprinkle method of making cinnamon toast.

So here you go. And you’re welcome.


How to Make AWESOME Cinnamon Toast at

One stick of real butter.

Eight to ten pieces of bread.

Some cinnamon. (If you are a measurer, start with one teaspoon)

Some more sugar. (3ish tablespoons)


Let the butter soften. If you’re in a hurry, you can put it in the microwave for ten seconds on 10% power.

Sprinkle cinnamon on the butter.

Sprinkle sugar.

Mash with a fork until you the butter and cinnamon and sugar are blended into a paste.

Cinnamon Toast at

Spread on the toast with the back of a spoon.  (For some reason, I prefer this to using a knife.)

Spread the cinnamon paste to the edges of the bread so it will cook evenly without the bread burning.

Perfect Cinnamon Toast Under the Broiler at

Place under the broiler and watch carefully.  As soon as the paste begins to bubble evenly, remove the toast from the oven.

Let it cool slightly and serve.

There is nothing like the taste and texture of biting into the crispy, buttery, cinnamon-ey sweetness of cinnamon toast made this way.

The ingredients are the same as any version, it’s the method that makes it the world’s best cinnamon toast ever!!!


You’re welcome.

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