Spicy Beef Noodles with Vegetables (Printable Version)
Vibrant noodle dish with tender beef strips, crisp vegetables, and bold spicy sauce. Ready in 40 minutes.
# 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 Steps:
01 - In a bowl, combine 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 until tender. 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. Transfer beef to a clean plate.
05 - Add another 1 tablespoon oil to the pan. Stir-fry garlic, ginger, and all vegetables except spring onions for 3 to 4 minutes until tender-crisp.
06 - Return beef to the pan. Add cooked noodles and spring onions. Pour sauce over ingredients and toss thoroughly over high heat until evenly coated and heated through, 2 to 3 minutes.
07 - Divide noodles among serving bowls. Garnish with fresh cilantro, toasted sesame seeds, and lime wedges. Serve immediately while hot.
# Helpful Tips:
01 -
- The beef marinates in minutes but tastes like it took hours, a perfect cheat for busy weeknights when you still want something that feels special.
- The sauce hits that magical sweet spot between spicy, savory and slightly sweet that makes you keep twirling noodles long after youre full.
02 -
- The cornstarch in the beef marinade is what gives that restaurant-quality tenderness, so dont skip it even if youre tempted to simplify.
- Adding the vegetables in order of cooking time completely changed my results, with carrots going in first and snap peas last for perfect doneness across all veggies.
03 -
- Freezing the beef for about 15 minutes before slicing makes getting those paper-thin pieces infinitely easier, even with a less-than-razor-sharp knife.
- Reserve a few tablespoons of the noodle cooking water to add to your sauce if it ever looks too thick or needs a bit more volume without increasing the flavor intensity.