Bistro Beef Noodles
Elevate your weeknight dinner game with Bistro Beef Noodles, a quick and flavorful stir-fry that combines tender beef sirloin, crisp veggies, and savory egg noodles in a rich, umami-packed sauce. This Asian-inspired dish features a medley of soy sauce, hoisin, oyster sauce, and warm aromatics like garlic and ginger for a bold and balanced flavor profile. With just 20 minutes of prep and 15 minutes of cooking, you can enjoy a restaurant-quality meal at home that's perfect for busy nights. Tossed with a drizzle of sesame oil and garnished with fresh green onions, these noodles are as vibrant as they are delicious—ideal for satisfying your craving for takeout-style indulgence without leaving your kitchen!
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Recipe Information
Ingredients
- 300 grams beef sirloin
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 1 large carrot
- 1 medium red bell pepper
- 2 stalks green onions
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 400 grams cooked egg noodles
- 1 teaspoon sesame oil
- 2 tablespoons water
Instructions
Thinly slice the beef sirloin against the grain into bite-sized strips.
In a medium bowl, combine the beef with 1 tablespoon of soy sauce and the cornstarch. Mix well and set aside to marinate for 10-15 minutes.
While the beef marinates, peel and mince the garlic cloves and ginger. Julienne the carrot and red bell pepper into thin strips. Chop the green onions into 1-inch pieces, separating the white parts from the green tops.
In a small bowl, whisk together 2 tablespoons of soy sauce, hoisin sauce, oyster sauce, dark soy sauce, sugar, and water to make the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef and cook for 2-3 minutes until browned and just cooked through. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
Add the carrot and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked beef to the skillet along with the noodles. Pour the prepared sauce over everything and toss to coat evenly.
Cook for another 2-3 minutes, stirring frequently, until the noodles are heated through and the sauce has thickened slightly.
Drizzle with sesame oil and toss one final time. Garnish with the green tops of the green onions before serving hot.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.4 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
