Spicy Pepper Beef with Noodles
Indulge in the bold and vibrant flavors of Spicy Pepper Beef with Noodles, a quick and satisfying stir-fry that combines tender slices of marinated beef, colorful bell peppers, and silky noodles, all tossed in a richly savory and slightly spicy sauce. This restaurant-style dish comes together in just 35 minutes, making it perfect for busy weeknights or a homemade takeout treat. Fresh garlic, ginger, and a hint of red chili bring aromatic heat, while a medley of soy sauces and sesame oil infuse every bite with umami depth. Serve it hot from the wok with a garnish of fresh scallions for a meal that's as visually appealing as it is delicious. Ideal for noodle lovers and spice enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams beef sirloin (thinly sliced)
- 60 milliliters soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (freshly grated)
- 1 large red bell pepper (sliced)
- 1 large green bell pepper (sliced)
- 1 large red chili (thinly sliced)
- 2 stalks scallions (sliced on a diagonal)
- 300 grams noodles (e.g., chow mein or egg noodles)
- 120 milliliters water
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
Instructions
In a medium bowl, combine the soy sauce, oyster sauce, dark soy sauce, and cornstarch. Add the sliced beef and mix well to coat. Let marinate for 15 minutes while preparing the other ingredients.
Cook the noodles according to the package instructions. Drain, rinse with cold water, and toss with sesame oil to prevent sticking. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. When the oil is shimmering, add the beef in a single layer. Cook for 2-3 minutes until browned but not fully cooked through. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and sliced red chili, and stir-fry for 30 seconds until fragrant.
Add the red and green bell peppers to the wok and stir-fry for 2-3 minutes until they start to soften but remain crisp.
Return the beef to the wok along with its juices. Pour in the water and bring to a simmer. Toss everything together to evenly coat in the sauce.
Add the cooked noodles to the wok and stir-fry for another 2-3 minutes until the noodles are heated through and well-mixed with the sauce and vegetables.
Season with salt and freshly ground black pepper to taste. Sprinkle the sliced scallions over the top and give it one final toss.
Serve hot and enjoy your Spicy Pepper Beef with Noodles!
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 7015 mg | 305% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 16.9 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2980 mg | 63% | |
*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.
