Spicy Beef Noodles with Vegetables (Printer-friendly)
Vibrant noodle dish featuring tender beef, crisp vegetables, and bold spicy sauce—ready in 40 minutes for quick weeknight meals.
# What You Need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon sesame oil
→ Noodles
05 - 10 oz dried egg noodles or rice noodles
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 medium carrot, julienned
08 - 1 small zucchini, julienned
09 - 3.5 oz snap peas, trimmed
10 - 2 spring onions, sliced
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh ginger, minced
→ Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon oyster sauce or vegetarian alternative
15 - 1 tablespoon chili garlic sauce
16 - 2 teaspoons rice vinegar
17 - 1 teaspoon brown sugar
18 - 2 tablespoons water
→ Garnish
19 - 2 tablespoons fresh cilantro, chopped
20 - 1 teaspoon toasted sesame seeds
21 - Lime wedges
# How to Make It:
01 - In a bowl, combine the sliced beef with soy sauce, cornstarch, and sesame oil. Mix thoroughly and allow to marinate for 10 to 15 minutes.
02 - Cook noodles according to package instructions. Drain thoroughly and set aside.
03 - In a small bowl, whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and water. Set aside.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated beef and stir-fry until browned, approximately 2 minutes. Remove beef and set aside.
05 - Add another 1 tablespoon oil to the pan. Stir-fry garlic and ginger for 30 seconds, then add all vegetables except spring onions. Stir-fry for 3 to 4 minutes until tender-crisp.
06 - Return beef to the pan. Add cooked noodles and spring onions. Pour in the prepared sauce and toss everything together over high heat until evenly coated and heated through, approximately 2 to 3 minutes.
07 - Divide among serving bowls and garnish with fresh cilantro, toasted sesame seeds, and lime wedges. Serve immediately.
# Expert Tips:
01 -
- The sauce clings to every noodle strand with that perfect balance of heat and umami that I used to think only restaurants could achieve.
- Everything cooks in one pan which means more time enjoying your meal and less time scrubbing dishes afterward like I once spent an entire Sunday evening doing.
02 -
- Freezing the beef for 20 minutes before slicing makes getting those paper-thin slices infinitely easier a trick I wish Id known before mangling my first attempt.
- The vegetables should still have a satisfying snap when done not the mushy mess I created when I stepped away to answer a phone call during my third time making this.
03 -
- Toast your sesame seeds in a dry pan until golden before sprinkling them over your finished dish—the nutty aroma that blooms from this simple step elevates the entire meal.
- Reserve a few tablespoons of the starchy noodle cooking water to add to your sauce if it needs thinning, as it helps the sauce cling to the noodles better than plain water ever could.