Spicy Beef Noodles
Stir-fried spicy beef with flat noodles, bell peppers, garlic, ginger, and a savory chili-hoisin sauce. Quick marinated beef is seared, then tossed with noodles and vegetables for a flavorful weeknight meal.
Servings: 4 servings
Ingredients
Ingredients
- 1 poundtop sirloin steak or flank steak, thinly sliced
- 1 tablespoonsoy sauce low sodium
- 1 tablespooncornstarch
- 1 teaspoonsesame oil
- 1 teaspoonbaking soda optional, for extra tender beef
- 1 tablespoonvegetable oil
- 3 tablespoonssoy sauce low sodium
- 2 tablespoonsoyster sauce
- 1 tablespoonhoisin sauce
- 1 tablespoonchili garlic sauce adjust to heat preference
- 1 teaspoondark soy sauce optional, for color
- 1 teaspoonsugar
- 1 teaspoonsesame oil
- 12 ouncesflat noodles rice or wheat noodles
- 3 tablespoonsvegetable oil divided
- 3 clovesgarlic minced
- 1 tablespoonginger minced
- 1 red chili thinly sliced
- 2 mediumbell peppers cut into 1 inch pieces
- 3 green onions sliced, plus extra for garnish
- sesame seeds for garnish (optional)
Instructions
Instructions
- In a bowl, combine 1 tablespoon low-sodium soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1 teaspoon baking soda (if using). Add the 1 pound thinly sliced top sirloin (or flank) and toss to coat. Marinate for 15 minutes.
- While the beef marinates, cook 12 ounces flat noodles according to package instructions. Drain, rinse under cold water, and set aside.
- In a small bowl, whisk together the sauce: 3 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon chili garlic sauce (adjust to taste), 1 teaspoon dark soy sauce (optional), 1 teaspoon sugar, and 1 teaspoon sesame oil. Set the sauce aside.
- Prepare aromatics and vegetables: mince 3 garlic cloves and 1 tablespoon ginger, thinly slice 1 red chili, cut 2 medium bell peppers into 1-inch pieces, and slice 3 green onions. Reserve a small amount of the sliced green onions for garnish.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until hot but not smoking. Add the marinated beef in a single layer (work in batches if needed to avoid crowding). Sear 1–2 minutes per side until browned and just cooked through. Remove the beef to a plate and set aside.
- Add 1 tablespoon of the reserved vegetable oil to the same wok and heat over medium-high. Add the minced garlic, minced ginger, and sliced red chili; stir-fry about 20–30 seconds until fragrant.
- Add the bell peppers and most of the sliced green onions (keeping the reserved garnish aside). Stir-fry 2–3 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the wok, add the remaining 2 tablespoons vegetable oil, then add the cooked noodles and pour the prepared sauce over everything. Toss or stir gently to coat the noodles and vegetables evenly with the sauce.
- Return the cooked beef to the wok and toss everything together. Stir-fry 1–2 minutes more until the dish is heated through and the sauce slightly thickens.
- Transfer to a serving dish, garnish with the reserved sliced green onions and sesame seeds if desired, and serve immediately.
Equipment
- HexClad 10 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle
Notes
Beef:Flank steak or top sirloin work best, but skirt steak or ribeye also deliver great results. Slice against the grain for the most tender bite. Want extra tenderness? The baking soda in the marinade helps break down the fibers for melt-in-your-mouth beef, just like takeout!
Noodles:Flat rice noodles are my go-to, but lo mein, egg noodles, or even ramen work just as well. If using dried noodles, cook them slightly under, they’ll finish in the sauce!
Adjusting Spice:Like it extra spicy? Add more chili garlic sauce, red pepper flakes, or a drizzle of chili oil before serving. Prefer mild? Cut the chili garlic sauce in half or leave it out altogether.
Sauce Consistency:If the noodles soak up too much sauce, add a splash of water or beef broth to loosen it up.Too salty?Balance it out with a pinch of sugar or an extra splash of water.
Storage & Reheating:Leftovers? Store in an airtight container in the fridge for up to3 days. Reheat in a pan over medium heat with a splash of water or broth to revive the sauce. Microwaving works, but stir halfway through to prevent clumping.
Freezing Tips:For best results, freeze the beef and sauce separately and cook fresh noodles when serving. If freezing the full dish, let it cool completely and store in an airtight container for up to2 months. Reheat by stir-frying from frozen with a splash of water to loosen up the noodles.
Noodles:Flat rice noodles are my go-to, but lo mein, egg noodles, or even ramen work just as well. If using dried noodles, cook them slightly under, they’ll finish in the sauce!
Adjusting Spice:Like it extra spicy? Add more chili garlic sauce, red pepper flakes, or a drizzle of chili oil before serving. Prefer mild? Cut the chili garlic sauce in half or leave it out altogether.
Sauce Consistency:If the noodles soak up too much sauce, add a splash of water or beef broth to loosen it up.Too salty?Balance it out with a pinch of sugar or an extra splash of water.
Storage & Reheating:Leftovers? Store in an airtight container in the fridge for up to3 days. Reheat in a pan over medium heat with a splash of water or broth to revive the sauce. Microwaving works, but stir halfway through to prevent clumping.
Freezing Tips:For best results, freeze the beef and sauce separately and cook fresh noodles when serving. If freezing the full dish, let it cool completely and store in an airtight container for up to2 months. Reheat by stir-frying from frozen with a splash of water to loosen up the noodles.