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Hoisin Beef Stir-Fry Noodles

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • Wok or large skillet A wok is ideal for that high-heat sear, but a heavy-bottomed skillet works in a pinch.
  • Tongs or spatula For tossing everything evenly.
  • Mixing bowls To marinate the beef and mix your sauce.
  • Pot To cook your noodles. If using ramen or udon noodle stir fry options, follow package instructions.

Ingredients
  

For the Stir-Fry

  • 8 oz flank steak thinly sliced against the grain (you can also use sirloin or skirt steak)
  • 1 tablespoon cornstarch helps with that gorgeous sear
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil for stir-frying
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 red bell pepper thinly sliced
  • 1 cup snap peas
  • 4 green onions cut into 2-inch segments
  • 10 oz noodles pho noodles, ramen noodles, or even udon work well

For the Hoisin Sauce

  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce optional, for a kick

Garnish

  • Toasted sesame seeds
  • Extra green onions finely sliced
  • Chili flakes if you like heat

Instructions
 

Marinate the Beef

  1. In a bowl, toss the thinly sliced beef with soy sauce and cornstarch. Let it sit while you prep the rest of the ingredients. This step tenderizes the meat and helps develop that glorious sear.

Cook the Noodles

  1. Prepare your noodles according to the package instructions. If you're doing a ramen stir fry recipe, remember to undercook slightly since they’ll continue cooking in the wok. Drain and set aside.

Mix the Sauce

  1. In a small bowl, whisk together hoisin, soy sauce, oyster sauce, vinegar, sesame oil, and chili garlic sauce. This is your umami powerhouse.

Sear the Beef

  1. Heat the oil in your wok over high heat. Add the marinated beef in a single layer and let it sear undisturbed for about 1-2 minutes before tossing. Cook until browned, then remove and set aside.

Stir-Fry the Veggies

  1. In the same wok, add a touch more oil if needed. Toss in garlic, ginger, bell pepper, and snap peas. Stir-fry for 2-3 minutes until veggies are vibrant but still crisp.

Combine and Toss

  1. Return the beef to the wok, add the cooked noodles, pour in the sauce, and toss everything together. Use tongs to mix well and make sure the sauce coats every strand and bite.

Serve Hot

  1. Plate it up and garnish with sesame seeds, green onions, and chili flakes. Get ready to dive into a plate of sticky, slurpy joy.