Spicy Beef Noodle Stir Fry
This is the sort of noodle bowl I start eating straight from the pan while I’m supposed to be serving it.
The beef is spicy, the noodles are slick with sauce, and somehow all the best bits end up hiding at the bottom.
I have very little patience for a dry stir fry. If I’m making noodles, I want them properly coated in sauce, with enough left clinging to the beef and vegetables that every forkful actually tastes like something.
This Spicy Beef Noodle Stir Fry definitely delivers on that. The beef gets browned first, then in go the peppers, onions, cabbage, and crunchy greens. I don’t cook the vegetables for too long.
A little bite makes such a difference here, especially next to the soft, saucy noodles.
Then everything gets tossed together with the spicy sauce. That’s the moment it goes from a pan of separate ingredients to something you suddenly can’t stop picking at.
Some noodles get darker than others, little chilli pieces stick everywhere, and the beef catches all that glossy sauce around the edges.
I usually add the spring onions right at the end and call it done. No fancy finishing touches needed.
Just grab the chopsticks, mix everything up properly, and make sure you get some beef with those noodles before somebody else finds all the good pieces.
Why You’ll Love This Recipe
- Ready in about 30 minutes.
- Better than takeout.
- Loaded with tender beef and vegetables.
- Rich, spicy homemade stir fry sauce.
- Perfect for weeknight dinners.
- Easily adjustable to your preferred spice level.
- Great for meal prep and leftovers.
Ingredients
For the Beef
- 500g beef steak, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
For the Stir Fry
- 300g egg noodles
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, thinly sliced
- 100g sugar snap peas
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 spring onions, sliced
For the Sauce
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon chili flakes
- 1 teaspoon brown sugar
- 60ml beef stock
Instructions
1. Marinate the Beef
Combine the sliced beef with the cornstarch, soy sauce, sesame oil and black pepper. Leave it to marinate for about 15 minutes while preparing the remaining ingredients.
2. Cook the Noodles
Cook the noodles according to the package instructions. Drain, rinse briefly with cold water and set aside.
3. Sear the Beef
Heat one tablespoon of oil in a large wok over high heat. Cook the beef in batches for 2 to 3 minutes until browned, then transfer to a plate.
4. Cook the Vegetables
Add the remaining oil to the wok. Stir fry the onion, peppers, carrot and sugar snap peas for about 4 to 5 minutes until just tender. Stir in the garlic and ginger and cook for another 30 seconds.
5. Make the Sauce
Whisk together the soy sauce, oyster sauce, dark soy sauce, sweet chili sauce, sriracha, chili flakes, brown sugar and beef stock.
6. Toss Everything Together
Return the beef to the wok. Add the cooked noodles and pour over the sauce. Toss everything together for 2 to 3 minutes until the noodles are evenly coated and heated through.
7. Garnish and Serve
Sprinkle over the sliced spring onions and serve immediately while hot.
Tips for Success
- Slice the beef against the grain for maximum tenderness.
- Cook over high heat for the best stir fry flavor.
- Prepare all the ingredients before turning on the heat since everything cooks quickly.
- Don’t overcrowd the pan when browning the beef.
- Add extra chili flakes if you prefer more heat.
Variations
Add More Vegetables
Broccoli, mushrooms, baby corn, bok choy or cabbage all work well.
Make It Extra Spicy
Add fresh sliced red chilies or a spoonful of chili crisp.
Swap the Protein
Chicken, shrimp, pork or tofu are excellent alternatives.
Serving Suggestions
- Crispy spring rolls
- Steamed dumplings
- Asian cucumber salad
- Garlic green beans
- Kimchi
- Chili oil on the side
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water to loosen the sauce.
Frequently Asked Questions
Can I use different noodles?
Yes. Egg noodles, ramen, udon, rice noodles or even spaghetti can be used if that’s what you have on hand.
What’s the best cut of beef?
Flank steak, sirloin or rump steak all cook quickly and stay tender when sliced thinly.
Can I make it ahead?
Yes. The sauce can be mixed a day in advance, and all the vegetables can be sliced ahead of time to make dinner even quicker.
Is it very spicy?
It has a medium level of heat. Reduce the sriracha and chili flakes for a milder version, or increase them for a spicier stir fry.
Can I make it vegetarian?
Absolutely. Swap the beef for extra-firm tofu or your favorite plant-based beef alternative and use vegetarian oyster sauce if needed.
