Spicy Beef Noodles Vegetables (Printable)
Tender beef strips with crisp vegetables tossed in spicy noodles.
# What You'll Need:
→ Beef
01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Noodles
05 - 9 oz dried egg noodles or rice noodles
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz sugar snap peas, trimmed
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
→ Sauce
12 - 3 tbsp soy sauce
13 - 2 tbsp oyster sauce
14 - 1 tbsp sriracha or chili garlic sauce, adjust to taste
15 - 1 tbsp brown sugar
16 - 2 tbsp water
→ For Cooking & Serving
17 - 2 tbsp vegetable oil
18 - Fresh cilantro, chopped (optional)
19 - Toasted sesame seeds (optional)
20 - Lime wedges (optional)
# How to Make It:
01 - In a bowl, combine the sliced beef with soy sauce, cornstarch, and sesame oil. Toss to coat evenly and let marinate for 10 minutes.
02 - Prepare noodles according to package directions. Drain thoroughly, rinse under cold water to stop cooking, then set aside.
03 - Whisk together soy sauce, oyster sauce, sriracha, brown sugar, and water in a small bowl until smooth.
04 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add marinated beef and stir-fry for 2 to 3 minutes until just cooked. Remove and set aside.
05 - Add the remaining 1 tbsp oil to the pan. Stir-fry garlic, ginger, red bell pepper, carrot, and sugar snap peas for 3 to 4 minutes until tender yet crisp.
06 - Return beef to the pan along with cooked noodles and sauce. Toss everything for 2 to 3 minutes to heat through and fully combine flavors.
07 - Remove from heat. Garnish with sliced spring onions, optional cilantro, sesame seeds, and lime wedges. Serve immediately.
# Expert Suggestions:
01 -
- The beef comes out impossibly tender while the vegetables keep their snap, creating this perfect textural dance in every bite.
- It's the kind of dish that feels fancy enough to impress people but honest enough that you're not stressed while making it.
02 -
- Don't crowd the pan when you cook the beef—if pieces are touching, they'll steam instead of searing, and you'll lose that tender, caramelized exterior.
- Taste the sauce before you add it to the noodles, because sriracha brands vary wildly in heat, and you'd rather adjust now than have dinner that's too spicy to enjoy.
03 -
- If your noodles are breaking apart after cooking, you're rinsing them with water that's too hot—cold water stops the cooking and keeps them intact for the final toss.
- Keep your pan and ingredients organized before you start cooking; once that beef hits the heat, you have maybe five minutes before the whole thing needs to come together.