🥩🍜 Ingredients
Beef Marinade
- 400 g beef (sirloin or flank), thinly sliced
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp oil
- ½ tsp black pepper
Stir-Fry
- 250–300 g wide flat noodles (rice noodles or wheat ho fun)
- 1 red bell pepper (chunks)
- 1 yellow bell pepper (chunks)
- 1 green bell pepper (chunks)
- 1 medium onion (sliced)
- 2 cloves garlic (minced)
- 1 tbsp oil (high heat)
Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (for color, optional)
- 1 tsp sugar
- 3–4 tbsp water or beef stock
- ½ tsp sesame oil (optional)
🔪 Instructions
1️⃣ Marinate the Beef
Mix beef with soy sauce, cornstarch, oil, and pepper.
Rest 10–15 minutes.
2️⃣ Prepare the Noodles
- If dried rice noodles: soak in hot water until soft, then drain.
- Toss noodles lightly with a little oil to prevent sticking.
3️⃣ Sear the Beef
- Heat wok or pan on high heat
- Add oil, then beef in one layer
- Sear 1–2 minutes, flip quickly
- Remove beef and set aside (don’t overcook)
4️⃣ Stir-Fry Veggies
- In same pan, add garlic and onion
- Stir 30 seconds until fragrant
- Add bell peppers, stir-fry 2–3 minutes
(they should stay slightly crunchy)
5️⃣ Combine Everything
- Add noodles to the pan
- Pour in sauce
- Toss quickly on high heat
- Add beef back in
- Stir-fry 2–3 minutes until glossy and coated
6️⃣ Finish
- Drizzle sesame oil
- Taste and adjust salt/sauce
- Serve immediately 🔥
💡 Pro Tips (Restaurant Level)
✔ Use very high heat for wok flavor
✔ Slice beef against the grain
✔ Don’t overcrowd the pan
✔ If noodles stick, splash 1–2 tbsp water
🌶 Variations
- Spicy: add chili oil or fresh chili
- Chicken version: swap beef with chicken thighs
- Low-carb: replace noodles with cabbage strips
- Extra saucy: double the sauce ingredients