Spicy Beef Stir Fry Noodles (Print View)
Tender beef and crisp vegetables combined with noodles in a spicy savory sauce.
# What You'll Need:
→ Beef and Marinade
01 - 14 oz beef sirloin or flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp cornstarch
→ Stir Fry
05 - 9 oz egg noodles or rice noodles
06 - 2 tbsp vegetable oil
07 - 1 red bell pepper, thinly sliced
08 - 1 yellow bell pepper, thinly sliced
09 - 1 medium carrot, julienned
10 - 3.5 oz sugar snap peas, trimmed
11 - 3 spring onions, sliced
12 - 3 cloves garlic, minced
13 - 1 tbsp fresh ginger, grated
14 - 1–2 red chilies, sliced (adjust to taste)
→ Sauce
15 - 3 tbsp soy sauce
16 - 2 tbsp oyster sauce
17 - 1 tbsp hoisin sauce
18 - 1 tbsp rice vinegar
19 - 1 tbsp sriracha or chili garlic sauce (adjust to taste)
20 - 1 tsp brown sugar
21 - 2 tbsp water
# Step-by-Step Directions:
01 - Combine beef with soy sauce, sesame oil, and cornstarch in a bowl. Set aside to marinate for 10 minutes.
02 - Prepare noodles according to package directions. Drain and rinse under cold water, then set aside.
03 - Whisk together all sauce ingredients in a small bowl until blended.
04 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add marinated beef and stir-fry for 2 to 3 minutes until just cooked. Remove beef and set aside.
05 - Add remaining 1 tbsp vegetable oil to the wok. Stir-fry bell peppers, carrot, and sugar snap peas for 2 to 3 minutes until crisp-tender.
06 - Add garlic, ginger, and sliced chilies. Stir-fry for 1 minute until fragrant.
07 - Return cooked beef to the wok along with noodles and sauce. Toss together for 2 to 3 minutes until heated through and well combined.
08 - Sprinkle with sliced spring onions just before serving.
# Expert Suggestions:
01 -
- It tastes like takeout but costs a fraction of the price, and you control exactly how spicy it gets.
- The whole thing comes together in under 40 minutes, so it's weeknight proof but impressive enough for guests.
- That sauce—it's tangy, savory, and slightly sweet all at once, clinging to every noodle and piece of beef in the best way.
02 -
- If your beef is tough, you either overcooked it or didn't slice it against the grain—next time, pay attention to the meat's muscle fibers and cut perpendicular to them.
- Don't crowd the pan when searing the beef, and don't stir constantly; letting it sit for a moment creates that golden crust that makes everything taste better.
- The noodles must be cooled after cooking, or they'll turn into mush when you mix them with the hot sauce and wok ingredients.
03 -
- Invest in a good wok or skillet that heats evenly and quickly—cheap pans with thin bottoms create hot spots and uneven cooking.
- If you find your stir fries always feel greasy, you're likely using too much oil or cooking at too low a temperature. High heat and less oil is always the answer.