Spicy Beef Noodles Dish (Printable)

Tender beef and noodles tossed with vegetables in a bold, spicy, and savory sauce.

# What You Need:

→ Beef & Marinade

01 - 14 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tsp cornstarch
05 - 1 tsp sesame oil
06 - ½ tsp black pepper

→ Noodles & Sauce

07 - 10 oz dried wide rice noodles or egg noodles
08 - 3 tbsp soy sauce
09 - 2 tbsp dark soy sauce
10 - 2 tbsp chili garlic sauce (adjust to taste)
11 - 2 tsp brown sugar
12 - 1 tbsp rice vinegar

→ Vegetables & Aromatics

13 - 2 tbsp vegetable oil
14 - 1 red bell pepper, thinly sliced
15 - 1 medium carrot, julienned
16 - 3.5 oz snow peas, trimmed
17 - 3 spring onions, sliced (separate white and green parts)
18 - 3 cloves garlic, minced
19 - 1 tbsp fresh ginger, grated

→ Garnish

20 - 1 tbsp toasted sesame seeds
21 - Fresh coriander or cilantro leaves, chopped
22 - Lime wedges (optional)

# How to Make It:

01 - Combine the sliced beef with soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper in a bowl. Mix well and marinate for 15 minutes.
02 - Cook noodles according to package instructions. Drain, rinse briefly with cold water, and set aside.
03 - Whisk together soy sauce, dark soy sauce, chili garlic sauce, brown sugar, and rice vinegar in a small bowl.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1–2 minutes until just browned. Remove and set aside.
05 - Add remaining 1 tablespoon oil to the wok. Stir-fry garlic, ginger, and white parts of spring onion for 30 seconds until fragrant.
06 - Add bell pepper, carrot, and snow peas. Stir-fry for 2–3 minutes until just tender.
07 - Return beef to wok with noodles. Pour in prepared sauce and toss everything together over high heat for 2–3 minutes until well combined and heated through.
08 - Remove from heat. Garnish with green parts of spring onion, toasted sesame seeds, fresh coriander, and lime wedges if desired. Serve immediately.

# Expert Tips:

01 -
  • The whole meal comes together in 40 minutes, which means weeknight dinners don't have to taste like shortcuts.
  • It's a spice lover's dream without being so hot that it drowns out the other flavors.
  • You can throw in whatever vegetables are lurking in your fridge and it only gets better.
  • Leftovers reheat beautifully, making it perfect for meal prep or lunch the next day.
02 -
  • Don't overcrowd the wok when you sear the beef—work in batches if needed, because steam kills the crust you're trying to build.
  • The sauce-to-noodle ratio matters; if it seems too thick, loosen it with a splash of water or rice vinegar, remembering that noodles will soak up liquid as they sit.
  • Slice your beef against the grain, not with it, or you'll end up with chewy, stringy pieces instead of tender bites.
03 -
  • Have everything prepped and sitting next to your wok before you start cooking—once you begin, the heat is too high and the pace too fast for chopping.
  • If you're nervous about high heat cooking, start with medium-high and work your way up; better to have more control your first time than smoke pouring out of your kitchen.
  • Leftover noodles keep well in the fridge for 3 to 4 days, and they reheat beautifully in a hot wok or even a microwave with a splash of water to loosen them up.

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