Got leftover beef and not sure what to do with it? If you have noodles in your kitchen, you’re already halfway there! I’ve got 9 easy and delicious solutions to help you turn that leftover beef into something exciting and trust me, it’ll taste even better than before.
Don’t let leftovers go to waste or fall back on the same old recipes. Try something new, surprise your family, and transform yesterday’s beef into a meal they’ll love.
And if you enjoy noodle-based comfort meals, be sure to try these too:
Classic Beef and Vegetable Noodles
If you’ve ever wondered what to do with leftover roast beef, I’ve got you covered. This Classic Beef and Vegetable Noodles recipe is one of my go-to leftover roast beef ideas. It’s simple, quick, and kind of dinner that feels homemade
Prep & Cook Time: 20–25 minutes
Difficulty: Easy
Serves: 4
This recipe works beautifully with leftover beef because it doesn’t require long cooking. The beef stays tender, and the noodles soak up all the delicious flavors from the vegetables and sauce.
Ingredients
For the Noodles & Beef:
- 2 cups leftover roast beef, thinly sliced
- 200g egg noodles (or any noodle of your choice)
- 1 medium carrot, julienned
- 1 bell pepper, thinly sliced
- 2 cups broccoli florets
- 2 cloves garlic, minced
Sauce & Seasoning:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, adds depth)
- 1 tbsp vegetable oil
- Salt and black pepper, to taste
Optional Garnish:
- Chopped spring onions
- Sesame seeds
Instructions
- Cook the noodles
Boil the noodles according to package instructions, then drain and set aside. A quick tip: rinse under cold water to prevent sticking if you’re not serving immediately. - Sauté the vegetables
Heat the vegetable oil in a large pan or wok over medium heat. Add the garlic, carrots, bell pepper, and broccoli. Stir-fry for 3–4 minutes until vegetables are tender-crisp. - Add leftover beef
Toss in the sliced leftover roast beef. Stir-fry gently for 2–3 minutes just until the beef is warmed through. This keeps it tender and prevents it from drying out. - Combine with noodles and sauce
Add the cooked noodles to the pan along with soy sauce and oyster sauce. Toss everything together until the noodles are coated evenly and heated through. - Serve
Plate the noodles in bowls, sprinkle with chopped spring onions or sesame seeds if you like, and enjoy!
Tips for the Best Leftover Beef Noodles
- Use any leftover roast beef this recipe is incredibly forgiving and versatile.
- Swap egg noodles for rice noodles or soba for a different twist.
- For a creamy variation, add 1–2 tablespoons of cream or a splash of milk to make a Creamy beef and noodles with leftover roast style dish.
- This dish is perfect as a quick weekday dinner and also works great as beef and noodles with gravy by adding a spoonful of gravy leftover from your roast.
Spicy Garlic Beef Noodles
I’ve always loved a little heat in my noodle dishes, and this Spicy Garlic Beef Noodles recipe is exactly that quick, bold, and full of flavor.
Prep & Cook Time: 15–20 minutes
Difficulty: Easy
Serves: 4
This dish works wonderfully with leftover beef because the quick stir-fry keeps the meat tender, while the garlic and chili add punch. It’s perfect for nights when you want a fast, without giving up on flavor.
Ingredients
For the Noodles & Beef:
- 2 cups leftover roast beef, shredded
- 200g spaghetti or udon noodles
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp vegetable oil
Sauce & Seasoning:
- 2 tbsp soy sauce
- 1 tsp chili garlic sauce (adjust to taste)
- 1 tsp sesame oil
Optional Garnish:
- Fresh cilantro, chopped
- Sliced red chili
Instructions
- Cook the noodles
Boil the noodles according to the package instructions, then drain and set aside. A little tip: toss with a tiny drizzle of oil if you’re not serving right away to prevent sticking. - Sauté aromatics
Heat the vegetable oil in a large skillet or wok over medium heat. Add garlic and ginger, stirring for 30–60 seconds until fragrant. - Add leftover beef
Toss in the shredded leftover roast beef. Stir-fry for 2–3 minutes until warmed through. This keeps the beef tender and juicy. - Combine with noodles and sauce
Add the noodles, soy sauce, and chili garlic sauce. Toss everything together so the noodles and beef are evenly coated. Finish with a drizzle of sesame oil. - Serve
Plate your noodles, sprinkle with chopped cilantro and sliced red chili for a little extra kick. Enjoy immediately.
Tips & Variations
- Adjust the spice level to your taste this dish is great mild or fiery.
- Add vegetables like bell peppers, snap peas, or carrots for a more colorful beef noodle dish.
- For a creamy twist, stir in a tablespoon of peanut butter or tahini for a rich, nutty flavor.
- This recipe doubles as a fantastic way to reinvent leftovers into leftover roast beef recipes with noodles vegetarian style if you swap beef with tofu.
Beef Ramen Stir-Fry
If you’re like me and love a fast, flavorful meal after a busy day, this Beef Ramen Stir-Fry is a total lifesaver. Plus, it’s a fun way to make your noodles exciting again!
Prep & Cook Time: 15–20 minutes
Difficulty: Easy
Serves: 2–3
I love this recipe because it’s quick, versatile, and perfect for leftover roast beef ideas that are anything but boring.
Ingredients
For the Noodles & Beef:
- 2 cups leftover roast beef, thinly sliced
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 small carrot, julienned
- 1 cup snap peas or green beans
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tsp vegetable oil
Sauce & Seasoning:
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp chili sauce (optional, for spice)
- 1 tsp sesame oil
Optional Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Cook the ramen noodles
Boil noodles according to package instructions, then drain and set aside. - Sauté the aromatics
Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, cooking for 30–60 seconds until fragrant. - Cook the vegetables
Add carrots and snap peas. Stir-fry for 2–3 minutes until crisp-tender. - Add the leftover beef
Toss in the sliced roast beef and stir-fry for 2 minutes, just until warmed through. - Combine noodles and sauce
Add the cooked noodles, soy sauce, hoisin sauce, and chili sauce (if using). Toss everything together until noodles and beef are coated evenly. Finish with a drizzle of sesame oil. - Serve
Plate the stir-fry and garnish with green onions and sesame seeds. Enjoy your flavorful, quick leftover beef noodle dinner!
Tips & Variations
- Swap ramen for rice noodles or udon for a different noodle texture.
- Add mushrooms, bell peppers, or baby corn for more variety.
- This is a perfect simple beef noodle dinner for busy weeknights.
- Leftover roast beef makes this dish extra flavorful without needing to marinate.
Leftover Roast Beef Pad Thai Noodles
Pad Thai is one of those dishes I can never get enough of, and using leftover roast beef makes it even better. It’s a fun way to turn your leftover beef into a restaurant-style dinner at home.
Prep & Cook Time: 20 minutes
Difficulty: Easy
Serves: 3–4
I love making this when I want a change from traditional leftover beef noodle ideas the combination of tamarind, lime, and peanuts makes it flavorful, and the beef stays tender.
Ingredients
For the Noodles & Beef:
- 2 cups leftover roast beef, thinly sliced
- 200g rice noodles
- 2 eggs, lightly beaten
- 1 small carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tsp vegetable oil
Pad Thai Sauce:
- 3 tbsp tamarind paste
- 2 tbsp fish sauce (or soy sauce for vegetarian version)
- 1 tbsp brown sugar
- 1 tsp chili flakes (optional)
Optional Garnish:
- Crushed peanuts
- Fresh lime wedges
- Chopped cilantro
Instructions
- Cook the noodles
Prepare rice noodles according to package instructions, then drain and set aside. - Cook the eggs
Heat 1 tsp of vegetable oil in a large pan over medium heat. Add the beaten eggs and scramble lightly. Remove and set aside. - Sauté vegetables and aromatics
Add the remaining oil to the pan. Toss in garlic, carrot, and red bell pepper. Stir-fry for 2–3 minutes until tender-crisp. - Add leftover beef
Toss in the sliced roast beef, cooking for 2 minutes just to warm it through. - Combine noodles and sauce
Add the cooked noodles, scrambled eggs, and Pad Thai sauce. Toss everything together until the noodles are coated evenly. - Serve
Plate the noodles, sprinkle with crushed peanuts and cilantro, and serve with lime wedges on the side. Enjoy a bright, flavorful meal that feels like takeout but better, because you made it at home!
Tips & Variations
- For extra veggies, add bean sprouts, snap peas, or zucchini ribbons.
- Adjust the sweetness by balancing tamarind paste and brown sugar to your taste.
- Turn it into a vegetarian version by swapping roast beef with tofu still delicious and satisfying.
- This dish is a perfect way to reinvent leftover beef into a beef noodle dinner that tastes fresh and exciting.
Beef and Mushroom Lo Mein
I’ve always been a fan of classic Chinese-style noodles, and this Beef and Mushroom Lo Mein recipe is my go-to for turning leftover roast beef into a quick dinner.
Prep & Cook Time: 20 minutes
Difficulty: Easy
Serves: 3–4
This is one of those simple beef noodle dishes that feels like you spent hours cooking, but it’s done in less than half an hour.
Ingredients
For the Noodles & Beef:
- 2 cups leftover roast beef, thinly sliced
- 200g egg noodles or lo mein noodles
- 1 cup mushrooms, sliced
- 1 small carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
Sauce & Seasoning:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1 tsp sugar
Optional Garnish:
- Chopped green onions
- Toasted sesame seeds
Instructions
- Cook the noodles
Boil noodles according to package instructions, then drain and set aside. - Sauté vegetables
Heat vegetable oil in a large pan or wok over medium heat. Add garlic, carrots, and mushrooms, stir-frying for 3–4 minutes until tender but still crisp. - Add leftover beef
Toss in the leftover roast beef and stir-fry for 2 minutes, just to warm it through. - Combine noodles and sauce
Add the cooked noodles, soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Toss everything together until well coated and heated evenly. - Serve
Plate the noodles, sprinkle with chopped green onions and toasted sesame seeds. Serve immediately while hot.
Tips & Variations
- Add bell peppers, snow peas, or baby corn for more color and crunch.
- Swap the beef with tofu or tempeh to make it vegetarian-friendly without losing the rich flavors of the sauce.
Leftover Roast Beef Pho
Whenever I want a warm, meal that’s full of flavor, I turn to this Leftover Roast Beef Pho. Using leftover roast beef keeps it simple, while the aromatic broth makes it taste like it’s been simmering all day.
Prep & Cook Time: 30 minutes
Difficulty: Medium
Serves: 3–4
Ingredients
For the Broth:
- 4 cups beef stock
- 1 small onion, sliced
- 2 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 1 tbsp soy sauce
- 1 tsp sugar
- Salt and pepper, to taste
For the Noodles & Beef:
- 200g rice noodles
- 2 cups leftover roast beef, thinly sliced
- Bean sprouts, fresh herbs (cilantro, basil, mint)
- Lime wedges
- Sliced chili (optional)
Instructions
- Prepare the broth
In a large pot, add beef stock, onion, garlic, ginger, star anise, cinnamon, soy sauce, and sugar. Bring to a gentle simmer for 15–20 minutes to infuse the flavors. Strain the broth and return it to the pot. Taste and season with salt and pepper. - Cook the noodles
Prepare rice noodles according to package instructions. Drain and divide into serving bowls. - Assemble the pho
Place slices of leftover roast beef on top of the noodles. Pour hot broth over the noodles and beef to slightly warm the meat. - Garnish and serve
Top with fresh herbs, bean sprouts, lime wedges, and sliced chili if you like it spicy. Serve immediately for a fresh, aromatic, and comforting meal.
Tips & Variations
- Add mushrooms or bok choy for extra veggies.
- Swap beef stock with vegetable stock to make it vegetarian-friendly; add tofu for protein.
- For a richer flavor, simmer the broth a little longer and add a splash of fish sauce.
Spicy Szechuan Beef Noodles
If you love bold flavors and a little heat, this Spicy Szechuan Beef Noodles recipe is my absolute favorite way to turn leftover roast beef into a fiery dinner.
Prep & Cook Time: 25 minutes
Difficulty: Medium
Serves: 3–4
I love making this dish when I need a quick, flavorful meal it’s a perfect example of leftover roast beef ideas that don’t feel like leftovers at all.
Ingredients
For the Noodles & Beef:
- 2 cups leftover roast beef, thinly sliced
- 200g noodles (egg noodles, udon, or rice noodles)
- 1 small red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tsp vegetable oil
Szechuan Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili paste or Szechuan chili oil
- 1 tsp sugar
- 1/2 tsp ground Szechuan peppercorns (optional, for authentic numbing flavor)
Optional Garnish:
- Chopped green onions
- Toasted sesame seeds
- Extra chili flakes for heat
Instructions
- Cook the noodles
Prepare noodles according to package instructions, drain, and set aside. - Sauté the aromatics and veggies
Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic, ginger, broccoli, and red bell pepper. Stir-fry for 3–4 minutes until vegetables are crisp-tender. - Add the leftover beef
Toss in the sliced roast beef and stir-fry for 2 minutes, just to heat through. - Add the noodles and sauce
Pour in soy sauce, rice vinegar, chili paste, sugar, and Szechuan peppercorns. Toss everything together until noodles and beef are coated evenly. - Serve
Plate your spicy Szechuan beef noodles and sprinkle with green onions, sesame seeds, and extra chili flakes if desired. Serve immediately while hot.
Tips & Variations
- Adjust the chili paste to control the heat start mild and add more as you taste.
- Swap in snap peas, mushrooms, or baby corn for extra veggies.
- For a vegetarian twist, use tofu or tempeh instead of beef while keeping the bold Szechuan flavors.
Creamy Beef and Noodles with Leftover Roast
If you’re in the mood for something warm, creamy, this Creamy Beef and Noodles with Leftover Roast is my go-to comfort food. It’s rich, flavorful, and takes your leftover beef and noodles to a whole new level. Honestly, sometimes I make it just for myself on a rainy evening it’s that good.
Prep & Cook Time: 25 minutes
Difficulty: Easy
Serves: 3–4
Ingredients
For the Noodles & Beef:
- 2 cups leftover roast beef, sliced thin
- 200g egg noodles or any pasta of your choice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 tbsp butter or olive oil
Creamy Sauce:
- 1 1/2 cups milk (or half-and-half for extra creaminess)
- 1/2 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- Optional: pinch of nutmeg for warmth
Optional Garnish:
- Fresh parsley, chopped
- Extra cheese for topping
Instructions
- Cook the noodles
Boil noodles according to package instructions. Drain and set aside. - Sauté aromatics and mushrooms
In a large skillet, heat butter or olive oil over medium heat. Add onion, garlic, and mushrooms. Cook for 3–4 minutes until soft and fragrant. - Add leftover roast beef
Toss in the sliced beef and stir for 2 minutes to warm it through. - Prepare the creamy sauce
Lower the heat, pour in the milk, and stir in cheddar, Parmesan, and Dijon mustard. Keep stirring until the cheese melts and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg if desired. - Combine noodles and sauce
Add the cooked noodles to the pan and toss everything together until coated with creamy sauce. - Serve
Plate the creamy beef and noodles, sprinkle with chopped parsley and extra cheese if desired, and enjoy a rich, comforting dinner that’s simple to make.
Tips & Variations
- For a lighter version, swap half the milk with vegetable stock.
- Add peas, spinach, or broccoli for extra nutrition.
- Make it gluten-free by using gluten-free pasta or noodles.
Leftover Roast Beef Yakisoba
If you love stir-fried noodles this Leftover Roast Beef Yakisoba is one of my absolute favorite ways to reinvent leftover roast beef.
Prep & Cook Time: 20 minutes
Difficulty: Easy
Serves: 3–4
This is a fantastic example of leftover roast beef ideas that feel fresh, and completely different from your typical dinner.
Ingredients
For the Noodles & Beef:
- 2 cups leftover roast beef, sliced thin
- 200g yakisoba noodles (or any stir-fry noodles)
- 1 small onion, sliced
- 1 small carrot, julienned
- 1/2 cup cabbage, shredded
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
Yakisoba Sauce:
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp oyster sauce (or vegetarian alternative)
- 1 tsp sugar
- 1/2 tsp sesame oil
Optional Garnish:
- Pickled ginger
- Chopped green onions
- Toasted sesame seeds
Instructions
- Prepare the noodles
Cook noodles according to package instructions, drain, and set aside. - Stir-fry vegetables
Heat vegetable oil in a large pan or wok over medium-high heat. Add garlic, onion, carrot, and cabbage. Stir-fry for 3–4 minutes until the vegetables are tender-crisp. - Add leftover roast beef
Toss in the sliced beef and stir-fry for 2 minutes to heat through. - Add noodles and sauce
Add the cooked noodles to the pan, pour in soy sauce, Worcestershire sauce, oyster sauce, sugar, and sesame oil. Toss everything together until noodles and beef are evenly coated. - Serve
Plate the Yakisoba, sprinkle with green onions, sesame seeds, and pickled ginger if using. Serve immediately while hot.
Tips & Variations
- Add bell peppers, mushrooms, or snap peas for more color and crunch.
- For a vegetarian version, swap beef with tofu or tempeh while keeping the same savory sauce.
- Adjust the sauce to your taste a little more sugar or Worcestershire sauce can balance sweetness and tang perfectly.