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- Egg noodles: You need 8 oz. of egg noodles. They add a nice chewy texture. - Flank steak: Use 1 lb. of flank steak, cut thin against the grain for tenderness. - Soy sauce and oyster sauce: These sauces add rich umami. Use 2 tablespoons soy sauce and 1 tablespoon oyster sauce. - Vegetable oil and sesame oil: You'll need 2 tablespoons of vegetable oil and 1 teaspoon of sesame oil for cooking and flavor. - Aromatics: garlic and ginger: Grab 2 cloves of minced garlic and a piece of fresh ginger, grated. They bring great flavor. - Vegetables: red bell pepper and snow peas: Use 1 thinly sliced red bell pepper and 1 cup of trimmed snow peas for crunch and color. - Seasonings: chili paste, salt, and pepper: Add 1 teaspoon of chili paste for spice, plus salt and pepper to taste for balance. - Optional garnish: green onions and sesame seeds: For a fresh touch, add 3 finely chopped green onions and a sprinkle of sesame seeds. {{ingredient_image_2}} To start, take a medium bowl and add the thinly sliced flank steak. Pour in soy sauce, oyster sauce, and cornstarch. Sprinkle in a dash of salt and pepper. Mix well until the beef is coated evenly. Cover the bowl and let it sit in the fridge for at least 15 minutes. This step helps the beef become tender and flavorful. Next, fill a large pot with salted water and bring it to a boil. Add the egg noodles and cook them according to the package instructions. Aim for about 4-5 minutes to get an al dente texture. Once done, drain the noodles. To prevent sticking, toss them with a small amount of oil. Now, heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. When the oil is hot, add the marinated beef in a single layer. Cook for 2-3 minutes until the beef turns brown and is cooked through. Once browned, remove the beef from the pan and set it aside to keep warm. In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and grated ginger. Sauté them for about 30 seconds until they smell great but do not burn. This adds a nice flavor base to your dish. Add the sliced red bell pepper and trimmed snow peas to the skillet. Stir-fry these veggies for 2-3 minutes. You want them vibrant and tender-crisp. This keeps the colors bright and the crunch intact. Return the cooked beef to the skillet along with the drained noodles. Drizzle with sesame oil and chili paste. Gently toss everything together over medium heat for 2 minutes. This mixes the flavors well. Taste your dish and adjust seasonings if needed. If you like it spicy, add more chili paste. For more saltiness, splash in some extra soy sauce. To make your beef and noodles burst with flavor, consider these tips: - Sauces: Use soy sauce and oyster sauce for a rich taste. Add a splash of fish sauce for complexity. - Spices: Garlic and ginger bring warmth. If you like heat, add more chili paste or fresh chili slices. - Balancing: Taste as you go. If it’s too salty, add a splash of vinegar or lime juice. This helps balance the flavors. Cooking beef and noodles well makes a big difference. - High Heat: Always use high heat for stir-frying. This gives you that nice sear and keeps your beef tender. - Utensils: Use a wok or large skillet. A wooden spatula helps you toss the beef and veggies without sticking. How you serve your dish can elevate the meal. - Vibrant Bowls: Serve your beef and noodles in bright, colorful bowls. This makes the dish more inviting. - Garnishing: Top with chopped green onions and sesame seeds. For extra flair, drizzle some chili oil on top. This adds color and flavor. Pro Tips Marinate for Maximum Flavor: Allow the beef to marinate for at least 30 minutes, or even overnight if time permits, to enhance its tenderness and flavor absorption. High Heat is Key: Use high heat when stir-frying to quickly sear the beef and vegetables. This helps maintain their texture and prevents them from becoming soggy. Vegetable Variations: Feel free to customize the vegetables based on your preferences or seasonal availability. Broccoli, carrots, or bok choy can also work well in this dish. Perfect Noodle Cooking: Be careful not to overcook the egg noodles. They should be al dente as they will continue to cook slightly when tossed with the hot beef and vegetables. {{image_4}} You can switch out the flank steak for other proteins. Chicken, turkey, or tofu work great. If you choose chicken or turkey, use breast meat for a lean option. Cut the meat into thin strips just like the beef. For tofu, use firm or extra-firm tofu. Press it to remove excess water, then cut it into cubes. Marinate the tofu just like the beef. This gives it great flavor and texture. Each protein brings its own charm to the dish. Changing up the veggies can add fun twists. You might try carrots, broccoli, or bell peppers. Thinly slice carrots for a sweet crunch. Broccoli florets add color and nutrients. You can even toss in baby corn or snap peas for a different bite. The key is to keep veggies tender-crisp. This makes sure they stay bright and flavorful. Mix and match to find your favorite combos. Want more heat? Adjust the spice level easily. Use different chili pastes or fresh peppers. Sriracha gives a tangy kick. You can also add red pepper flakes for extra spice. If you prefer less heat, reduce the chili paste. Start with a little, then taste and adjust. This way, you create a dish that fits your taste. Remember, it's all about what you enjoy! To keep your beef and noodles fresh, use airtight containers. Glass or plastic containers work well. Let the dish cool before sealing. Store it in the fridge for up to three days. For the best flavor, eat the leftovers within this time. When reheating, use the stovetop or microwave. For the stovetop, add a splash of water in a pan. Heat the dish over low to medium heat, stirring gently. This helps keep the noodles soft. In the microwave, use a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat in short bursts, stirring in between. To freeze, use freezer-safe containers or bags. Portion your beef and noodles to make it easy. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To thaw, move the container to the fridge overnight. You can also use the microwave, but be careful not to cook it while thawing. You can use several cuts instead of flank steak. Skirt steak, sirloin, or ribeye work well. Each cut has a different taste and texture. Skirt steak is tender and flavorful. Sirloin is lean but still juicy. Ribeye has more fat, giving a rich taste. Choose what you like best for your dish. To make this dish gluten-free, swap egg noodles for rice noodles or gluten-free pasta. For sauces, use a gluten-free soy sauce. There are many brands available. These changes keep the flavor but remove gluten. Always check labels to ensure all ingredients are gluten-free. Yes, you can prepare this dish ahead of time. Cook the beef and noodles, then store them separately in the fridge. You can mix them right before serving. For best results, eat within three days. Reheat in a pan over low heat to maintain texture and flavor. In this blog, we explored the essential ingredients and simple steps to create a delicious stir-fry. We covered marinating beef, cooking noodles, and sautéing vegetables for the best texture. I shared tips to enhance flavor and presentation. Remember, you can easily adjust this dish by swapping proteins or vegetables. Enjoy experimenting and making it your own. Stir-frying is quick and fun, so dive in and savor each bite!

Sizzling Spicy Beef & Noodles

A flavorful dish featuring tender beef, egg noodles, and vibrant vegetables, all tossed in a spicy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 oz egg noodles
  • 1 lb flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 red bell pepper thinly sliced
  • 1 cup snow peas, trimmed
  • 3 green onions finely chopped
  • 1 teaspoon sesame oil
  • 1 teaspoon chili paste
  • to taste salt and pepper
  • for garnish sesame seeds

Instructions
 

  • In a medium bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, cornstarch, and a dash of salt and pepper. Mix well until the beef is evenly coated. Cover and let marinate in the refrigerator for at least 15 minutes.
  • In a large pot, bring salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente, about 4-5 minutes. Drain the noodles and set aside, tossing them with a little oil to prevent sticking.
  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Once the oil is hot and shimmering, add the marinated beef in a single layer. Stir-fry for 2-3 minutes until the beef is browned and just cooked through. Remove the beef from the pan and set aside, keeping it warm.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant but not burned.
  • Add the sliced red bell pepper and trimmed snow peas to the skillet. Stir-fry the vegetables for another 2-3 minutes until they are vibrant and tender-crisp.
  • Return the cooked beef to the skillet along with the drained egg noodles. Drizzle with sesame oil and chili paste, tossing everything together gently over medium heat for 2 minutes until well mixed and piping hot.
  • Give the dish a quick taste and adjust seasonings as necessary. If you like it spicier, add more chili paste. If you prefer it saltier, add a splash more soy sauce.
  • Remove from heat and generously garnish with chopped green onions and a sprinkle of sesame seeds.

Notes

Serve in large bowls garnished with green onions and sesame seeds for visual appeal.
Keyword beef, noodles, spicy, stir fry