Description
A quick and flavorful noodle stir-fry featuring tender beef, chewy noodles, crisp vegetables, and a glossy hoisin-based sauce. Sweet, savory, and umami-packed, it’s a perfect weeknight dinner in under 30 minutes.
Ingredients
-
- For the Beef Marinade:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
-
- For the Sauce:
- ¼ cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sriracha or chili paste (optional)
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- For the Noodles & Stir-Fry:
- 8 oz egg noodles, ramen, or rice noodles
- 2 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 small carrot, julienned
- 2 green onions, chopped
- Sesame seeds and extra green onions, for garnish
Instructions
- Marinate beef with soy sauce, cornstarch, and sesame oil for 10–15 minutes.
- Whisk sauce ingredients in a small bowl and set aside.
- Cook noodles according to package instructions. Drain and rinse under cold water.
- Heat 1 tbsp oil in a wok or skillet over high heat. Sear beef in batches until browned and just cooked. Remove and set aside.
- Add remaining oil to skillet. Stir-fry bell pepper and carrot for 2–3 minutes until crisp-tender.
- Return beef to the skillet. Add noodles and pour in sauce. Toss for 2–3 minutes until noodles are glossy and coated.
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
- Swap beef with ground beef, chicken, tofu, or mushrooms for variation.
- Add snap peas, cabbage, or broccoli for more crunch.
- If out of hoisin, substitute soy sauce mixed with peanut butter and honey.
- Try udon or soba noodles for a different texture.
- Reheat leftovers with a splash of soy sauce or water to loosen sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 14g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
