Spicy Beef Stir Fry with Noodles (Print)
Tender beef, crisp vegetables, and noodles in a fiery umami-rich sauce ready in 35 minutes.
# What You 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
→ 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
# How to Make:
01 - Combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil in a bowl. Mix thoroughly and let marinate for at least 10 minutes while preparing other ingredients.
02 - Prepare noodles according to package instructions. 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.
04 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and stir-fry for 2–3 minutes until just 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 2–3 minutes until vegetables are crisp-tender.
06 - Return beef to the pan. Add noodles and sauce mixture. Toss everything together over high heat for 2–3 minutes until heated through and well coated with sauce.
07 - Stir in spring onions and adjust seasoning if necessary. Serve immediately, sprinkled with sesame seeds, fresh cilantro, and lime wedges.
# Expert Advice:
01 -
- The beef stays impossibly tender thanks to a quick marinade trick I learned from a restaurant chef
- You can customize the heat level and swap proteins without losing that restaurant quality flavor
02 -
- Overcrowding the pan causes steaming instead of stir frying—work in batches if your wok looks too full
- Cold noodles straight from the fridge can lower your pan temperature too quickly
03 -
- Preheat your wok until it's literally smoking before adding oil for that authentic restaurant sear
- Let the beef come to room temperature for 20 minutes before cooking for more even browning