Spicy Beef Noodles with Vegetables (Printable Version)
Quick-prep dish featuring tender beef, crisp vegetables, and spicy noodles. A satisfying and vibrant meal for any day.
# What You'll Need:
→ Beef Marinade
01 - 14 ounces beef sirloin or flank steak, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
→ Noodles
05 - 9 ounces dried egg noodles or rice noodles
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 medium carrot, julienned
08 - 3.5 ounces sugar snap peas, trimmed
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
→ Stir-Fry Sauce
12 - 3 tablespoons soy sauce
13 - 2 tablespoons oyster sauce
14 - 1 tablespoon sriracha or chili garlic sauce (adjust to taste)
15 - 1 tablespoon brown sugar
16 - 2 tablespoons water
→ For Cooking and Garnish
17 - 2 tablespoons vegetable oil
18 - Fresh cilantro, chopped (optional)
19 - Toasted sesame seeds (optional)
20 - Lime wedges (optional)
# How To Make It:
01 - In a mixing bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, cornstarch, and sesame oil. Toss thoroughly to ensure an even coat, then set aside to marinate for 10 minutes.
02 - Cook the desired noodles according to the package directions. Once tender, drain them, rinse with cold water to prevent sticking, and reserve them for later use.
03 - In a small bowl, whisk together all sauce ingredients: 3 tablespoons of soy sauce, oyster sauce, sriracha or chili garlic sauce, brown sugar, and water, until well combined.
04 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry briskly for 2 to 3 minutes, or until the beef is just cooked through. Transfer the cooked beef to a clean plate.
05 - Add the remaining 1 tablespoon of vegetable oil to the same pan. Introduce the minced garlic, grated ginger, thinly sliced bell pepper, julienned carrot, and trimmed sugar snap peas. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
06 - Return the cooked beef to the pan with the vegetables. Add the prepared noodles and the whisked sauce. Toss all components together for 2 to 3 minutes, ensuring they are thoroughly coated and heated through.
07 - Remove the dish from heat. Garnish with sliced spring onions, chopped fresh cilantro, toasted sesame seeds, and lime wedges, if desired. Serve immediately for optimal flavor.
# Expert Advice:
01 -
- It's your secret weapon for a lightning-fast, flavor-packed dinner that tastes like you spent hours on it.
- You can easily customize the heat and vegetables, making it perfect for whatever fresh produce you have on hand.
02 -
- Overcrowding your wok when stir-frying beef or vegetables means steaming instead of searing, so cook in batches if you need to!
- A quick rinse of cold water on your cooked noodles prevents them from sticking together in a clump while you finish the stir-fry.
03 -
- Marinating the beef for at least 10 minutes with cornstarch ensures it stays tender and juicy, even with high-heat cooking.
- Always have your sauce whisked and ready to go before you start stir-frying; timing is everything when you're working with a hot wok.