Spicy Beef Stir Fry with Noodles (Print Version)
Vibrant stir fry with tender beef strips, crisp vegetables, and noodles in a spicy, savory sauce. Quick and dairy-free.
# What You'll Need:
→ 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, optional
20 - Fresh cilantro, chopped, optional
# Directions:
01 - In a bowl, toss beef strips with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside to marinate while preparing remaining ingredients.
02 - Cook noodles according to package instructions. Drain, rinse with cold water, and set aside.
03 - In a small bowl, whisk together all sauce ingredients: soy sauce, oyster sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, brown sugar, garlic, and ginger.
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 beef and set aside.
05 - Add another 1 tablespoon oil to the wok if needed. Stir fry bell peppers, carrot, and snap peas for 3-4 minutes until just tender but still crisp.
06 - Return beef to the wok. Pour in the 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 everything is well combined.
08 - Transfer to serving plates immediately, garnished with sesame seeds and cilantro if desired.
# Expert Tips:
01 -
- The sauce has this perfect balance of sweet, savory and spicy that makes you want to drink what's left from the bowl when nobody's watching.
- The whole dish comes together in about 35 minutes, making it my go-to for those nights when I'm craving something that feels restaurant-worthy but don't want to wait for delivery.
02 -
- If you dump all the beef in at once instead of creating a single layer, it will steam rather than sear, and you'll miss out on that beautiful caramelization that makes this dish special.
- Preparing all ingredients before heating the wok isn't just chef-y pretentiousness, stir-frying moves too quickly to be chopping midway through, which I learned the hard way with some very burnt garlic.
03 -
- Freeze the beef for about 15 minutes before slicing, it firms up just enough to make those paper-thin cuts easier without fully freezing the meat.
- Keep a small splash of water nearby when stir-frying, if things start to stick or look too dry, a tablespoon of water will create instant steam and loosen everything without adding more oil.