Stir Fry Steak and Noodles
Elevate your weeknight dinner with this bold and flavorful Stir Fry Steak and Noodles recipe—an irresistible combination of tender marinated flank steak, vibrant vegetables, and silky rice noodles all tossed in a savory blend of soy, hoisin, and oyster sauces. Perfectly balanced with hints of garlic, ginger, and sesame oil, this quick and easy dish is ready in just 35 minutes, making it ideal for busy weeknights or a special treat any day of the week. The crisp-tender broccoli, sweet red bell peppers, and crunchy carrots add a hearty, colorful touch, while a sprinkle of chili flakes lets you adjust the heat level to your liking. Whether you're a stir-fry enthusiast or just looking to spice up your noodle game, this recipe is an absolute must-try. Serve it hot, garnished with fresh spring onions, and watch it become a family favorite in no time!
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Recipe Information
Ingredients
- 400 grams Flank steak
- 4 tablespoons Soy sauce
- 3 tablespoons Hoison sauce
- 2 tablespoons Oyster sauce
- 2 teaspoons Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Chili flakes (optional)
- 300 grams Rice noodles
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 1 cup Broccoli florets
- 2 Spring onions, sliced
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 3 tablespoons Water
Instructions
Slice the flank steak thinly against the grain. In a bowl, mix 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and the cornstarch. Add the steak to the mixture, toss to coat, and let it marinate for 10 minutes.
In a separate small bowl, mix the remaining soy sauce, hoisin sauce, oyster sauce, and water to create the stir-fry sauce. Set aside.
Cook the rice noodles according to the package instructions, drain, and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated steak and stir-fry for 2-3 minutes until browned. Remove the steak and set aside.
Add the remaining vegetable oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the red bell pepper, carrot, and broccoli to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the steak to the wok and pour the stir-fry sauce over the mixture. Toss to coat evenly.
Add the cooked rice noodles and gently toss everything together for 1-2 minutes until the noodles are warmed through and coated in the sauce.
Sprinkle with spring onions and chili flakes (if using) before serving hot.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 6237 mg | 271% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 32.4 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 346 mg | 27% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2706 mg | 58% | |
*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.
