Spicy Beef Noodles Vegetables (Printable)

Tender beef and crisp vegetables tossed in spicy noodles for a quick, vibrant, and flavorful meal.

# What You Need:

→ Beef

01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil

→ Noodles

05 - 9 oz dried egg noodles or rice noodles

→ Vegetables

06 - 1 red bell pepper, thinly sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz sugar snap peas, trimmed
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated

→ Sauce

12 - 3 tbsp soy sauce
13 - 2 tbsp oyster sauce
14 - 1 tbsp sriracha or chili garlic sauce (adjust to taste)
15 - 1 tbsp brown sugar
16 - 2 tbsp water

→ For Cooking & Serving

17 - 2 tbsp vegetable oil
18 - Fresh cilantro, chopped (optional)
19 - Toasted sesame seeds (optional)
20 - Lime wedges (optional)

# How-To Steps:

01 - Combine thinly sliced beef with 1 tablespoon soy sauce, cornstarch, and sesame oil in a bowl. Toss to coat evenly and let marinate for 10 minutes.
02 - Cook the noodles following package instructions. Drain thoroughly, rinse under cold water, and set aside.
03 - In a small bowl, whisk together soy sauce, oyster sauce, sriracha, brown sugar, and water until well combined.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry the marinated beef for 2 to 3 minutes until just cooked through. Transfer to a plate and set aside.
05 - Add the remaining 1 tablespoon vegetable oil to the wok. Stir-fry garlic, ginger, red bell pepper, carrot, and sugar snap peas for 3 to 4 minutes until tender-crisp.
06 - Return the cooked beef to the wok. Add the drained noodles and prepared sauce. Toss everything together over high heat for 2 to 3 minutes until heated evenly and coated with sauce.
07 - Remove from heat and garnish with sliced spring onions, chopped cilantro, toasted sesame seeds, and lime wedges as desired. Serve immediately.

# Helpful Tips:

01 -
  • The beef stays impossibly tender because of that clever cornstarch trick that nobody talks about enough.
  • Everything comes together in one pan, which means you'll actually want to make this on a weeknight instead of ordering takeout.
  • The spice level is completely yours to control, so it works whether you like a gentle warmth or sweat-on-your-forehead heat.
02 -
  • The beef will toughen if you cook it too long or cut it too thick, so slice it thin and keep the heat high so it's done fast.
  • Don't rinse the noodles after cooking if you like them saucier, or rinse them really well if you want them separate and not clumpy.
  • Sriracha heat varies wildly between brands, so taste as you go and add more if you're brave enough.
03 -
  • Have everything chopped and ready before you start cooking because once the wok gets hot, there's no stopping to prep.
  • If the noodles seem dry after tossing, add a splash of water instead of more sauce because it's easier to fix than oversaucing it.

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