Spicy Beef Noodles (Printable)
Tender beef paired with fresh vegetables and noodles in a vibrant, spicy sauce full of bold flavors.
# 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 in a bowl. Mix thoroughly and let it marinate for 10 minutes.
02 - Cook noodles following package instructions. Drain, rinse under cold water, and set aside.
03 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and toasted sesame oil in a small bowl until combined.
04 - Heat a large wok or skillet over high heat and add 1 tablespoon vegetable oil. Stir-fry the marinated beef in batches until just browned, about 2 minutes per batch. Remove and set aside.
05 - Add more oil if necessary to the wok. Stir-fry minced garlic and grated ginger for 30 seconds until aromatic. Add bell pepper, carrot, and sugar snap peas, stir-frying for 2 to 3 minutes until just tender.
06 - Return cooked beef to the wok, add noodles and pour in the sauce. Toss everything together and heat through for about 2 minutes.
07 - Stir in sliced spring onions gently.
08 - Serve immediately, garnished with sesame seeds, fresh cilantro leaves, and extra spring onions.
# Expert Suggestions:
01 -
- Ready in 30 minutes but tastes like you've been cooking all day.
- The spice level is completely in your hands, so you can dial it up or scale it back without ruining anything.
- Leftover beef noodles taste even better the next day cold, straight from the container.
02 -
- Wet noodles and hot ingredients are non-negotiable—everything needs to come to the wok hot or the final toss will cool everything down and you'll end up with lukewarm noodles.
- The beef continues cooking after you remove it, so pull it out when it still looks slightly underdone because it goes back in the heat at the end.
- Don't skip toasting the sesame oil or the marinade step—these small details are what separate this from feeling rushed.
03 -
- Make the marinade and sauce while your noodles cook so nothing feels rushed when the wok gets hot.
- If you don't have chili garlic sauce, mix equal parts sriracha and minced fresh chili—the fresh version tastes brighter.
- Leftover noodles actually improve after a night in the fridge, and reheating them quickly in a dry pan with a splash of oil gets them crispy on the edges.