Spicy Beef Noodles Dish (Printable Version)
Tender beef and fresh vegetables combine with noodles and a spicy savory sauce for a bold dish.
# 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 thinly sliced beef with 1 tbsp soy sauce, cornstarch, and 1 tsp sesame oil in a bowl. Mix thoroughly and let marinate for 10 minutes.
02 - Cook noodles according to package instructions. Drain and rinse under cold water. Set aside.
03 - In a small bowl, whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and toasted sesame oil until well combined.
04 - Heat 1 tbsp oil in a large wok or skillet over high heat. Stir-fry marinated beef in batches until browned, about 2 minutes. Remove from wok and set aside.
05 - Add additional oil to the wok if needed. Stir-fry garlic and ginger for 30 seconds until fragrant. Add bell pepper, carrot, and sugar snap peas, cooking for 2-3 minutes until crisp-tender.
06 - Return beef to wok. Add cooked noodles and pour sauce over. Toss well to coat and heat through for about 2 minutes.
07 - Stir in sliced spring onions. Serve immediately, garnished with sesame seeds, fresh cilantro, and additional spring onions.
# Expert Tips:
01 -
- Ready in 30 minutes but tastes like you spent an hour in the kitchen.
- The heat builds slowly—no aggressive burn, just a warming glow that makes you crave another bite.
- Tender beef and vegetables stay crisp, never mushy or overdone.
- Fills your kitchen with a smell that makes people ask what you're cooking before they even walk in.
02 -
- Marinating the beef for even 10 minutes makes it tender and allows the seasonings to sink in—this single step changes everything about the texture.
- If your sauce looks thin when you add it, that's okay; it thickens as it reduces and coats the noodles, so don't panic and start adding cornstarch.
- The heat of your wok matters more than the size of your wok—high, consistent heat is what creates that restaurant-quality sear and keeps vegetables crisp.
03 -
- Prep all your ingredients before you start cooking—the wok moves fast, and you won't have time to chop once the beef hits the heat.
- A wok with a long handle and a wooden spatula changes everything; you get better control and the food stays where you want it instead of flying across the stove.