Beef, noodles, and crisp veggies tossed with sesame-soy sauce for a quick, tasty Asian-inspired dish.
# The Ingredients You'll Need:
→ Beef
01 - 400 g flank steak or sirloin, thinly sliced across the grain
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tsp toasted sesame oil
→ Noodles
05 - 250 g egg noodles or wheat noodles
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 100 g snap peas, trimmed
08 - 2 medium carrots, julienned
09 - 3 spring onions, sliced (separate white and green parts)
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, minced
→ Sauce
12 - 3 tbsp soy sauce
13 - 2 tbsp oyster sauce
14 - 1 tbsp hoisin sauce
15 - 2 tsp toasted sesame oil
16 - 1 tbsp rice vinegar
17 - 1 tbsp honey or brown sugar
18 - 2 tbsp water
19 - 1 tsp chili flakes (optional)
→ Garnish
20 - 2 tbsp toasted sesame seeds
21 - Green parts of spring onions, sliced
# Step-by-Step Instructions:
01 - In a bowl, toss the sliced beef with cornstarch, soy sauce, and sesame oil. Set aside to marinate while you prep the other ingredients.
02 - Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
03 - In a small bowl, whisk together all sauce ingredients until smooth.
04 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated beef and sear for 2–3 minutes until browned. Remove beef from the pan and set aside.
05 - In the same pan, add another tablespoon of oil if needed. Sauté garlic, ginger, and the white parts of the spring onions for 30 seconds until fragrant.
06 - Add bell pepper, snap peas, and carrots. Stir-fry for 2–3 minutes until just tender but still crisp.
07 - Return the beef to the pan. Add cooked noodles and pour in the sauce. Toss everything together for 2–3 minutes until heated through and evenly coated. Serve immediately, topped with toasted sesame seeds and sliced green spring onions.
