If you love to cook, but you find a full-time job and commute limit you from making delicious dinners during the week, a Wok is your best friend! A noodle stir-fry will take about 15-20 minutes from beginning to end. Whenever I make noodles, there are always lots left over for lunches the following day as well!

Beef Tenderloin makes this recipe!

You can make your noodles from scratch if you would like (I have a recipe here) – but during the week most people won’t have time for that. There’s nothing wrong with using pre-packaged noodles to save time.

Beef & Black Bean Noodle Stir fry is warm, spicy, and savoury.

I love this recipe because it’s a great carb fix, and sometimes you just need some comfort food. But, it’s also loaded with beef tenderloin, black beans, and a healthy serving of vegetables. Because of the chili oil, it packs a bit of a punch. Feel free to scale back if you don’t like a lot of heat in your noodles.

Weeknight Beef & Black Bean Noodle Starry

Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course


  • Wok
  • Cutting Board
  • Sharp Knife
  • Tongs
  • Large Bowl
  • Kettle or Pot of Boiling Water


  • 3/4 LBS Beef Tenderloin Raw, Sliced Thin
  • 3/4 Red Pepper Julienned
  • 3/4 Green Pepper Julienned
  • 3/4 Yellow Pepper Julienned
  • 1 Carrot Julienned
  • 1 Inch Ginger Peeled, Sliced Thin
  • 4 Cloves of Garlic Minced
  • 1-2 Shallots Sliced Thin
  • 1/2 CUP Sliced Cherry Tomatoes
  • 4 TBSP Black Bean Paste
  • 1 LG Handful of Chow Mein Noodles
  • Green Onion Sliced
  • Cilantro Chopped
  • Birds Eye Chili Chopped
  • 1 TBSP Chili Oil
  • 1 TBSP Peanut Oil
  • Kosher Salt To Taste


  • Place your chow mein noodles in a bowl and pour boiling hot water over them. Let them sit for 4-5 minutes, then strain
  • Preheat chili oil and peanut oil in a wok over medium high heat. Drop in your beef tenderloin, tossing your slices around in the wok constantly.
  • Add your garlic, ginger, and shallots, toss for about 30-40 seconds
  • Add your black bean paste, and coat evenly
  • Add peppers, tomatoes, and carrots, and toss in the wok for 3-4 minutes.
  • Add your cooked noodles and coat evenly in the sauce and vegetables. Add additional black bean paste if required.
  • Garnish with cilantro, green onion, and chopped birds eye chili.
  • Enjoy!
Note: This would also pair well with a cold beer on the back deck on the weekends!

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