Spicy Beef Noodles (Printable Version)
Tender beef, fresh vegetables, and bold spices combine for a flavorful noodle dish with Asian flair.
# What You Need:
→ Beef
01 - 12 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Noodles
05 - 10 oz fresh or dried wheat noodles (e.g., udon or lo mein)
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz sugar snap peas, halved
09 - 3 spring onions, sliced
10 - 3 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
→ Sauce
12 - 3 tbsp soy sauce
13 - 1 1/2 tbsp oyster sauce
14 - 1 tbsp chili garlic sauce (adjust to taste)
15 - 1 tbsp rice vinegar
16 - 1 tsp brown sugar
17 - 1 tsp toasted sesame oil
→ Garnish
18 - 1 tbsp sesame seeds
19 - Fresh cilantro leaves
20 - Extra sliced spring onions
# How to Make It:
01 - Combine the sliced beef with 1 tablespoon soy sauce, cornstarch, and 1 teaspoon sesame oil. Mix thoroughly and allow to marinate for 10 minutes.
02 - Prepare noodles according to the package directions. Drain, rinse with cold water, and set aside.
03 - In a small bowl, whisk together all sauce ingredients until well combined.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Stir-fry marinated beef in batches until browned, about 2 minutes per batch. Remove beef and set aside.
05 - Add more oil to the wok if needed. Stir-fry garlic and ginger for 30 seconds until fragrant. Add bell pepper, carrot, and sugar snap peas; cook for 2 to 3 minutes until just tender.
06 - Return beef to the wok and add cooked noodles. Pour in the sauce and toss thoroughly to coat. Heat through for about 2 minutes.
07 - Stir in sliced spring onions just before serving.
08 - Serve immediately, garnished with sesame seeds, fresh cilantro leaves, and additional spring onions.
# Expert Advice:
01 -
- It comes together faster than delivery, and tastes like you spent way more effort than you actually did.
- The heat builds gradually instead of hitting you all at once, leaving room for flavor underneath.
- One pot (well, one wok) means fewer dishes and more time enjoying what you made.
- Beef gets silky when you treat it right, and this method proves it every single time.
02 -
- Cold rinsed noodles won't clump when you toss them into the hot wok—skip this step and you'll end up with a tangled mess.
- Cooking beef in batches isn't extra work, it's the only way to get that proper sear instead of a gray steam situation.
- The sauce needs to taste slightly too strong on its own—it mellows when it hits the hot noodles and beef.
03 -
- Slice your beef against the grain and you get tenderness that seems impossible for something cooked this fast.
- A hot wok is non-negotiable—let it sit on high heat for a solid minute before you add oil, and you'll taste the difference in texture.