Healthy Beef Noodles are a cozy, flavorful, and totally takeout dish made better at home! This Chinese-inspired recipe is bursting with bold flavors, tender beef, and vibrant veggies, all for just 5 Points per serving. It’s a quick, one-pan meal that the whole family will love.
By flipping the usual noodle-to-veggie ratio, we pack this dish with color, crunch, and nutrition—without sacrificing that rich, savory beef flavor you love. Just a simple marinade, a fast stir-fry, and dinner is ready in an hour (half of that is the beef resting in the fridge). Don’t miss our other Weight Watchers dinner recipes!
Why try healthy beef noodles?
- Flank steak marinated in ginger and tamari. Thin slices of flank steak sit for 30 minutes in fresh grated ginger, tamari, rice wine vinegar, a packet of stevia and a little toasted sesame oil, then get a one-minute sear per side in a hot wok.
- Brown rice noodles, no pot to boil. Four ounces soak in hot water for eight minutes until they are flexible but still firm, then go straight into the wok at the end.
- More veggies than noodles. Red onion, red bell pepper, zucchini, carrot and broccoli go in by the cup, stir-fried in batches so they stay crisp and bright, with fresh basil and sesame seeds on top.
- 5 Points, one wok. The beef, the veggies and the noodles all come together in the same wok with a sauce that is just tamari and rice wine vinegar (the broccoli gets a quick steam on the side so it stays bright green).
Recipe Overview
- Serving Size: 241 g
- Number of Servings: 4
- Prep Time: 20 minutes
- Marinate Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- 5 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients
For the marinade:
- ½ lb (225 g) flank steak, thinly sliced against the grain
- 1 tbsp fresh grated ginger (15 g)
- ¼ cup tamari or soy sauce (60 ml)
- 1 packet stevia (or 1 tsp sugar)
- 1 tbsp rice wine vinegar (15 ml)
- 1 tsp toasted sesame oil (7 ml)
For the stir-fry:
- 4 oz brown rice noodles (120 g)
- 1 tbsp toasted sesame oil (15 ml), divided
- ½ red onion, sliced (½ cup/50 g)
- ½ red bell pepper, julienned (½ cup/60 g)
- 1 small zucchini, julienned (1 cup/120 g)
- 1 carrot, julienned (½ cup/60 g)
- 1 cup broccoli florets (90 g)
- ¼ cup fresh basil leaves (5 g)
- 1 tsp sesame seeds (5 g)
Sauce:
- ¼ cup tamari (60 ml)
- 1 tbsp rice wine vinegar (15 ml)
Instructions
- Marinate the beef: Combine sliced beef with ginger, ¼ cup tamari, stevia, 1 tbsp vinegar, and ½ tbsp sesame oil. Massage and refrigerate for 30 mins.
- Prep the noodles: Soak brown rice noodles in hot water for 8 mins until flexible but firm. Drain and rinse with cold water.
- Sear the beef: Heat ½ tbsp sesame oil in a wok over high heat. Add beef in a single layer and sear for 1 min per side until browned but not cooked through. Remove to a plate.
- Stir-fry the veggies: First batch: Add ½ tsp oil to the wok. Stir-fry onion and bell pepper for 2 mins until slightly charred. Remove.
- Second batch: Add ½ tsp oil. Stir-fry zucchini and carrot for 3 mins until crisp-tender. Remove. Broccoli: Steam separately (or blanch for 1 min) to preserve bright green color.
- Combine everything: Return all veggies to the wok. Add noodles, cooked beef, ¼ cup tamari, and 1 tbsp vinegar. Toss gently for 2 mins over medium heat until heated through and the sauce coats evenly.
- Garnish and serve: Sprinkle it with sesame seeds and basil. Serve immediately.
Tips and Tricks for Making Healthy Beef Noodles
I believe Asian chefs have perfectly decoded Western tastes—the recipes we love most share several characteristics that are actually more Western than Asian. Here’s how to achieve that addictive restaurant-style flavor and presentation every time.
- That irresistible umami flavor comes partly from MSG (Monosodium Glutamate), a salt abundant in soy sauce and other seasonings. Adding a little extra enhances the taste beautifully. It’s a staple in Chinese-American cooking.
- Asian cooks generously use fresh ginger paired with ample oil, which dramatically boosts flavor. For our WW version, we’ll keep the ginger (along with soy sauce and a sweetener) for that classic taste but skip the excess oil to keep points in check.
- Always marinate the beef for at least 30 minutes. Add salt at the end since soy sauce already contains plenty.
- Cut all vegetables to the same size for even cooking, and aim for crisp-tender (“al dente”). Overcooking dulls their colors and ruins their visual appeal.
- This dish is best cooked and eaten fresh—it doesn’t work well for meal prep.
Related Recipes
Once the wok is out, keep it going. Our Healthy Chicken Stir Fry uses the same high-heat method with chicken, broccoli, bell pepper, carrot and baby corn in a light soy and ginger sauce, and it gets to the table even faster because there is no marinating. Want to turn it into a full feast? Serve it with your favorite Weight Watchers side dishes! And if you are after another takeout fix, these two are next:
Healthy Beef Noodles
A quick and flavorful Asian stir-fry with tender beef, veggies, and noodles.
Ingredients
For the marinade:
- ½ lb flank steak, thinly sliced against the grain, 225 g
- 1 tbsp fresh grated ginger, 15 g
- ¼ cup tamari or soy sauce, 60 ml
- 1 packet stevia, or 1 tsp sugar
- 1 tbsp rice wine vinegar, 15 ml
- 1 tsp toasted sesame oil, 7 ml
For the stir-fry:
- 4 oz brown rice noodles, 120 g
- 1 tbsp toasted sesame oil, 15 ml, divided
- ½ red onion, sliced (½ cup/50 g)
- ½ red bell pepper, julienned (½ cup/60 g)
- 1 small zucchini, julienned (1 cup/120 g)
- 1 carrot, julienned (½ cup/60 g)
- 1 cup broccoli florets, 90 g
- ¼ cup fresh basil leaves, 5 g
- 1 tsp sesame seeds, 5 g
For the Sauce:
- ¼ cup tamari, 60 ml
- 1 tbsp rice wine vinegar, 15 ml
Instructions
- Marinate the beef: Combine sliced beef with ginger, ¼ cup tamari, stevia, 1 tbsp vinegar, and ½ tbsp sesame oil. Massage and refrigerate for 30 mins.
- Pre the noodles: Soak brown rice noodles in hot water for 8 mins until flexible but firm. Drain and rinse with cold water.
- Sear the beef: Heat ½ tbsp sesame oil in a wok over high heat. Add beef in a single layer and sear for 1 min per side until browned but not cooked through. Remove to a plate.
- Stir-fry veggies first batch of veggies: First batch: Add ½ tsp oil to the wok. Stir-fry onion and bell pepper for 2 mins until slightly charred. Remove.
- Second batch: Add ½ tsp oil. Stir-fry zucchini and carrot for 3 mins until crisp-tender. Remove. Broccoli: Steam separately (or blanch for 1 min) to preserve bright green color.
- Combine everything: Return all veggies to the wok. Add noodles, cooked beef, ¼ cup tamari, and 1 tbsp vinegar. Toss gently for 2 mins over medium heat until heated through and the sauce coats evenly.
- Garnish and serve: Sprinkle it with sesame seeds and basil. Serve immediately.
Notes
5 WW Points per serving.
Nutrition
Serving: 241gCalories: 271kcalCarbohydrates: 31gProtein: 19gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 1677mgPotassium: 519mgFiber: 4gSugar: 4gVitamin A: 3253IUVitamin C: 47mgCalcium: 51mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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