Spicy Beef Stir Fry Noodles (Printable version)
Tender beef, crisp veggies, and noodles combine with a spicy savory sauce for a bold dish.
# Ingredient List:
→ 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
→ 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
20 - 1 tsp brown sugar
21 - 2 tbsp water
# How to Make It:
01 - Combine beef slices with soy sauce, sesame oil, and cornstarch in a bowl. Let rest for 10 minutes to marinate.
02 - Cook noodles according to package directions. Drain and rinse under cold water, then set aside.
03 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sriracha, brown sugar, and water until smooth.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry marinated beef for 2 to 3 minutes until just cooked. Remove and reserve.
05 - Add remaining vegetable oil to the wok. Stir-fry bell peppers, carrot, and sugar snap peas for 2 to 3 minutes until crisp-tender.
06 - Incorporate garlic, ginger, and sliced chilies into the wok. Stir-fry for 1 minute until fragrant.
07 - Return beef to the wok. Add noodles and sauce, tossing everything together for 2 to 3 minutes until heated through and evenly coated.
08 - Sprinkle spring onions on top before serving.
# Expert Suggestions:
01 -
- The beef stays impossibly tender because of one small trick with cornstarch and a quick marinade.
- Everything cooks in under twenty minutes once you've prepped your ingredients, which means weeknight dinners that taste intentional.
- It's the kind of dish where you can adjust the spice level on the fly, so nobody at your table feels left out.
02 -
- Don't wash the wok between cooking the beef and vegetables—that fond on the bottom is flavor gold.
- If your sauce looks thin, it's because the noodles and vegetables will release their own liquid as they heat; trust the process.
- The cornstarch in the beef marinade isn't optional; it's what keeps the meat tender instead of tough.
03 -
- Have everything cut and ready before the wok gets hot—stir frying waits for no one and moves too fast for last-minute prep.
- If your sauce seems too thin after the final toss, it's likely because you're missing the cornstarch coating from the beef marinade; that starch thickens everything beautifully.