Spicy Beef Noodles
These Spicy Beef Noodles are packed with tender beef, chewy noodles, and a bold, savory-sweet sauce with just the right amount of heat. Ready in 30 minutes, this quick and easy stir-fry is perfect for busy weeknights.
Servings: 4
Calories: 670kcal
Ingredients
For the Beef:
- 1 pound top sirloin steak or flank steak, thinly sliced
- 1 tablespoon soy sauce low sodium
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon baking soda optional, for extra tender beef
- 1 tablespoon vegetable oil
For the Sauce:
- 3 tablespoons soy sauce low sodium
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce adjust to heat preference
- 1 teaspoon dark soy sauce optional, for color
- 1 teaspoon sugar
- 1 teaspoon sesame oil
For the Noodles:
- 12 ounces flat noodles rice or wheat noodles
- 3 tablespoons vegetable oil divided
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 red chili thinly sliced
- 2 medium bell peppers cut into 1 inch pieces
- 3 green onions sliced, plus extra for garnish
- sesame seeds for garnish (optional)
Instructions
- In a bowl, combine soy sauce, cornstarch, sesame oil, and baking soda (if using). Add the sliced beef and toss to coat. Let marinate for 15 minutes.
- Prepare the flat noodles according to package instructions. Drain, rinse under cold water, and set aside.
- In a small bowl, whisk together all the sauce ingredients. Adjust the chili garlic sauce for heat preference.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 1-2 minutes on each side until browned and just cooked through. Remove the beef from the pan and set aside.
- In the same wok, add another 1 tablespoon of oil. Stir-fry the garlic, ginger, and red chili until fragrant, about 30 seconds. Add the mixed vegetables and cook for 2-3 minutes until tender-crisp.
- Push the vegetables to one side of the wok and add the remaining oil. Toss in the cooked noodles and pour the sauce over the top. Return the beef to the wok and toss everything together until well coated and heated through.
- Top with sliced green onions and sesame seeds, if desired, and serve.
Video
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 to 3 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 to 2 months. Reheat by stir-frying from frozen with a splash of water to loosen up the noodles.
Nutrition
Serving: 1serving | Calories: 670kcal | Carbohydrates: 85g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1673mg | Potassium: 684mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2060IU | Vitamin C: 95mg | Calcium: 65mg | Iron: 3mg
