Spicy Beef Noodles Bold (Printable Version)
Tender beef and vegetables mingle in a bold spicy sauce over wide rice noodles.
# What You Need:
→ Beef & Marinade
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tsp cornstarch
05 - 1 tsp sesame oil
06 - ½ tsp black pepper
→ Noodles & Sauce
07 - 10 oz dried wide rice noodles or egg noodles
08 - 3 tbsp soy sauce
09 - 2 tbsp dark soy sauce
10 - 2 tbsp chili garlic sauce (adjust to taste)
11 - 2 tsp brown sugar
12 - 1 tbsp rice vinegar
→ Vegetables & Aromatics
13 - 2 tbsp vegetable oil
14 - 1 red bell pepper, thinly sliced
15 - 1 medium carrot, julienned
16 - 3.5 oz snow peas, trimmed
17 - 3 spring onions, sliced (separating white and green parts)
18 - 3 cloves garlic, minced
19 - 1 tbsp fresh ginger, grated
→ Garnish
20 - 1 tbsp toasted sesame seeds
21 - Fresh coriander or cilantro leaves, chopped
22 - Lime wedges (optional)
# How-To:
01 - Combine sliced beef with soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper in a bowl. Mix thoroughly and marinate for 15 minutes.
02 - Prepare noodles following package directions. Drain, rinse briefly under cold water, and set aside.
03 - In a small bowl, combine soy sauce, dark soy sauce, chili garlic sauce, brown sugar, and rice vinegar. Stir until blended.
04 - Heat 1 tablespoon vegetable oil in a large wok or deep skillet over high heat. Add marinated beef in a single layer and sear for 1 to 2 minutes until lightly browned. Remove and set aside.
05 - Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry garlic, ginger, and the white parts of the spring onions for 30 seconds until fragrant.
06 - Add bell pepper, carrot, and snow peas. Stir-fry for 2 to 3 minutes until just tender.
07 - Return seared beef to the wok along with cooked noodles. Pour in the prepared sauce and toss over high heat for 2 to 3 minutes until fully combined and heated through.
08 - Remove from heat. Garnish with spring onion greens, toasted sesame seeds, fresh coriander, and lime wedges if desired. Serve immediately.
# Expert Tips:
01 -
- Ready in 40 minutes but tastes like you've been cooking all day.
- The spice is adjustable, so you control the heat without sacrificing flavor depth.
- One wok means cleanup is laughably easy, which is its own kind of magic on a tired evening.
02 -
- Don't crowd the wok when searing the beef—let each slice touch the hot surface directly, or you'll steam instead of sear, and the texture suffers completely.
- Thinly slicing your beef and marinating it makes even an economical cut taste expensive, but cutting against the grain instead of with it is what actually makes the difference in tenderness.
03 -
- Keep your workspace organized with all ingredients prepped and measured—this dish moves fast and forgiveness becomes impossible once the heat is on.
- If your sauce seems too thin once it hits the hot wok, mix a teaspoon of cornstarch with a splash of water and stir it in; it thickens almost instantly and clings to the noodles better.