Sizzling Beef Steak Noodles: Asian Stir-Fry
Select beef sirloin for your beef steak noodles. Look for meat with fine white marbling and a deep red colour. Avoid cuts with thick ribbons of hard gristle or greyish tones. Slice the beef into 5 mm strips to ensure the heat penetrates quickly and evenly. Use a sharp knife to create clean edges, which helps the marinade penetrate the fibres for better tenderisation.
This is a hearty stir-fry where you cook beef and egg-wide noodles in a sweet-savoury sauce. You must heat the wok until it smokes lightly to lock in juices and create a brown crust on the steak. Combine the seared beef with sautéed garlic, onion, and bell pepper. The result is a satisfying meal that balances the richness of oyster sauce and beef stock with a fresh finish of spring onion and sesame seeds. The total time for this dish is 35 minutes.
Sizzling Beef Steak Noodles: Asian Stir-Fry
Recipe cardIngredients
Watch how it's made
Instructions
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Marinate the beef
Combine the beef strips, baking soda, soy sauce, sugar, sesame oil and black pepper in a bowl. Toss the meat to coat every strip. Let the mixture stand for 10 minutes at room temperature to tenderise the fibres.
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Prepare the noodles
Boil water at 100°C (212°F) in a pot. Add the noodles and simmer for 6 minutes until al dente. Drain and rinse them under cold water to stop the cooking process and prevent sticking.
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Sear the steak
Heat the wok over high heat until it smokes lightly and add the peanut oil. Place the beef in a single layer. Sear without stirring for 2 minutes to form a brown crust, then flip and sear for 2 minutes more.
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Sauté the aromatics
Add minced garlic, sliced onion and bell pepper to the hot wok. Stir-fry for 30 seconds until they are fragrant. This builds a base of flavour before you add the liquids.
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Reduce the sauce
Deglaze the pan with soy sauce, oyster sauce and beef stock. Reduce the heat to medium and simmer for 2 minutes. This allows the liquids to blend and thicken slightly.
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Combine and finish
Return the steak to the wok for 1 minute to warm through. Add the noodles and light soy sauce, tossing for 30 seconds. Drizzle with sesame oil, spring onion and sesame seeds, then let sit for 2 minutes before serving.
Ensure the wok is smoking before adding the beef. If the pan is too cool, the meat will steam in its own juices rather than searing. This results in grey meat instead of a caramelised brown crust, which ruins the texture.
Beef sirloin substitutes
Use flank steak or rump steak if sirloin is unavailable. These cuts are leaner and tougher, so ensure you keep the baking soda marination to maintain tenderness. Do not omit the baking soda, as it breaks down the muscle fibres to prevent the meat from becoming chewy during the high-heat sear.
What to serve with it
Plate these noodles on a shallow dish with a wedge of lime for a refreshing contrast. You may serve them alongside steamed jasmine rice for a more filling meal. For added crunch, add a handful of fresh crushed peanuts on top or a side of sliced cucumber or a light salad.
Storing and reheating
Store leftovers in a covered container at room temperature for up to 2 hours. For longer storage, place them in the freezer for up to 2 months. Reheat the noodles in a hot pan with a splash of water to loosen the sauce and restore the original consistency.
Nutrition per serving
- Calories
- 480
- Protein
- 28.5 g
- Carbs
- 42.0 g
- Fat
- 18.2 g
- Fiber
- 2.1 g
- Sugar
- 6.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can you use steak for beef and noodles?
Yes. Sliced beef steak provides a hearty texture and rich flavour. Use a tender cut like sirloin and slice it into 5 mm strips to ensure it cooks quickly and evenly in the hot wok.
What sauce is good for steak and noodles?
A blend of soy sauce, oyster sauce, and beef stock creates a balanced savoury profile. These ingredients deglaze the pan and coat the noodles, while sesame oil adds a toasted aroma to the finished dish.
What seasonings go in beef and noodles?
Use soy sauce, sugar, sesame oil, and black pepper for the marinade. For the stir-fry, add minced garlic, sliced onion, and bell pepper to create an aromatic base that complements the beef.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
