Spicy Beef with Noodles Stir Fry (Printable Version)
Tender beef strips and crisp vegetables tossed with noodles in a fiery, umami-rich sauce for a quick flavorful dinner.
# What You’ll Need:
→ Beef and Marinade
01 - 14 oz flank steak or sirloin, thinly sliced across the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1 tsp sesame oil
→ Noodles
06 - 9 oz egg noodles or rice noodles
→ Vegetables
07 - 1 red bell pepper, thinly sliced
08 - 1 small carrot, julienned
09 - 3.5 oz sugar snap peas, halved
10 - 2 spring onions, sliced diagonally
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated
→ Stir-Fry Sauce
13 - 3 tbsp soy sauce
14 - 2 tbsp oyster sauce
15 - 1 tbsp chili garlic sauce
16 - 1 tbsp honey or brown sugar
17 - 1 tbsp rice vinegar
18 - 1 tsp toasted sesame oil
→ Oil and Garnishes
19 - 2 tbsp vegetable oil
20 - 1 tbsp toasted sesame seeds
21 - Fresh cilantro or coriander leaves
22 - Lime wedges
# Directions:
01 - Combine beef slices with soy sauce, Shaoxing wine, cornstarch, and sesame oil in a bowl. Mix thoroughly and let marinate for 10 minutes while preparing remaining ingredients.
02 - Cook noodles according to package directions until al dente. Drain well, rinse under cold water to stop cooking, and set aside.
03 - Whisk together soy sauce, oyster sauce, chili garlic sauce, honey, rice vinegar, and toasted sesame oil in a small bowl until combined. Set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and stir-fry for 2 to 3 minutes until browned. Remove beef from pan and set aside.
05 - Add remaining oil to the pan. Add garlic, ginger, bell pepper, carrot, and sugar snap peas. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - Return beef to the pan. Add noodles and sauce mixture. Toss everything over high heat for 2 to 3 minutes until heated through and evenly coated. Stir in spring onions and adjust seasoning as needed.
07 - Plate immediately and garnish with toasted sesame seeds, fresh cilantro, and lime wedges.
# Top Tips:
01 -
- Everything happens in one pan, meaning less cleanup and more time to actually enjoy your evening
- The beef stays incredibly tender because of a simple restaurant-style marinade trick
02 -
- High heat is non-negotiable for stir-frying—your pan should be hot enough that ingredients sizzle immediately on contact
- Overcrowding the pan drops the temperature and leads to steaming instead of frying, so work in batches if needed
03 -
- Cutting beef while it is slightly frozen gives you those perfect, thin slices without struggling
- Let your wok get properly hot before adding oil—when you see faint wisps of smoke, you are ready