Description
Spicy Beef Noodles is a mouthwatering Asian-inspired dish that combines tender slices of marinated beef with perfectly cooked noodles and crisp vegetables. Tossed in a savory and spicy sauce, this quick and easy meal is bursting with bold flavors and satisfying textures.
Ingredients
Units
Scale
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
- 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
- Marinate the beef: 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 noodles: Cook the flat noodles according to package instructions. Drain, rinse under cold water, and set aside.
- Make the sauce: In a small bowl, whisk together all the sauce ingredients. Adjust the chili garlic sauce for heat preference.
- Cook the beef: 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.
- Stir-fry the aromatics and vegetables: 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.
- Combine and finish: 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.
- Garnish and serve: Top with sliced green onions and sesame seeds, if desired, and serve hot.
Notes
- For the most tender beef, slice against the grain and consider using the baking soda in the marinade.
- Experiment with different types of noodles like lo mein, egg noodles, or ramen for variety.
- Adjust the spice level by modifying the amount of chili garlic sauce or adding chili oil.
- If the sauce becomes too thick, add a splash of water or beef broth to loosen it up.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
