Spicy Beef Stir Fry with Noodles (Print)
Tender beef, crisp vegetables, and chewy noodles tossed in a spicy, savory Asian-inspired sauce. Quick and flavorful.
# Ingredient List:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon soy sauce
03 - 1 tablespoon cornstarch
→ Noodles
04 - 9 oz egg noodles or rice noodles
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz snap peas, trimmed
09 - 3 spring onions, sliced
→ Sauce
10 - 3 tablespoons soy sauce
11 - 1 tablespoon oyster sauce
12 - 1 tablespoon hoisin sauce
13 - 1 tablespoon sriracha or chili garlic sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
16 - 1 tablespoon brown sugar
17 - 2 cloves garlic, minced
18 - 1 teaspoon fresh ginger, grated
→ Garnish
19 - Sesame seeds
20 - Fresh cilantro, chopped
# How-To Steps:
01 - Toss beef strips with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Set aside to marinate while preparing remaining ingredients.
02 - Cook noodles according to package instructions. Drain and rinse with cold water, then set aside.
03 - Whisk together soy sauce, oyster sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, brown sugar, garlic, and ginger in a small bowl.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 2-3 minutes until browned. Remove and set aside.
05 - Add 1 tablespoon oil to the wok if needed. Stir fry bell peppers, carrot, and snap peas for 3-4 minutes until tender but still crisp.
06 - Return beef to the wok. Pour in sauce and toss to coat all ingredients evenly.
07 - Add cooked noodles and spring onions. Stir fry for 2-3 minutes until noodles are heated through and all ingredients are well combined.
08 - Transfer to serving plates immediately. Garnish with sesame seeds and cilantro as desired.
# Expert Suggestions:
01 -
- The marinade does double duty tenderizing the beef while adding a depth of flavor that store bought stir fry sauces can never match.
- Everything comes together in just 35 minutes which means you can satisfy that Chinese takeout craving faster than delivery would arrive and without the guilt.
02 -
- The wok needs to be scorching hot before the beef goes in or youll end up with gray, steamed meat instead of that caramelized exterior that makes restaurant stir fry so irresistible.
- Cook your noodles slightly under al dente since theyll continue softening in the hot wok with the sauce, a lesson I painfully learned after serving my first attempt as mushy noodle soup.
03 -
- Freeze your beef for about 20 minutes before slicing to achieve those paper thin cuts that restaurants somehow always nail perfectly.
- Toast your sesame seeds in a dry pan until golden before sprinkling them on top, unlocking a nutty aroma that the raw seeds simply dont have.