Sirloin Steak Stir Fry Recipe

I tossed sirloin with linguini and call it my Beef Noodle Stir Fry that somehow makes every other weeknight dinner look lazy.

I am obsessed with this Sirloin Steak Stir Fry because the beef actually tastes like beef, not sad mush. I love how 1 lb sirloin steak, thinly sliced against the grain sings with char and chew, and the saucy mess clings to 8 oz linguini noodles so every bite is sloppy-good.

I crave it when I don’t want boring weeknight garbage. I adore the punch of garlic and ginger and the way the peppers still snap.

Beef Noodle Stir Fry fans get it. This is one of those Sirloin Recipes I make until someone steals my plate and lick bowls.

Ingredients

• Sirloin steak: hearty protein, tender if sliced against the grain.
• Linguini noodles: gives chewiness and soaks up all the sauce.
• Vegetable oil: lets things sizzle without sticking, neutral flavor.
• Yellow onion: sweet bite and soft texture once caramelized.
• Bell peppers: crunchy color, fresh sweet counterpoint to beef.
• Garlic: punchy aroma, it’s what wakes up the whole pan.
• Ginger: bright warmth and zing, cuts through richness.
• Soy sauce: salty backbone, adds savory depth and color.
• Oyster sauce: rich umami, makes the sauce feel more substantial.
• Hoisin sauce: sweet hint, optional but adds sticky balance.
• Rice vinegar: bright acid, basically lifts the sauce.
• Sesame oil: tiny drizzle adds toasty, nutty finish.
• Cornstarch slurry: thickens sauce so it clings to noodles.
• Beef broth: adds meaty moisture and a savory base.
• Salt and pepper: simple seasoning, adjust to your taste.
• Red pepper flakes: optional heat, gives a little kick.
• Green onions: fresh, sharp garnish that lightens each bite.
• Toasted sesame seeds: little crunch and nutty sparkle on top.

Ingredient Quantities

• 1 lb sirloin steak, thinly sliced against the grain
• 8 oz linguini noodles
• 2 tbsp vegetable oil or canola oil
• 1 medium yellow onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 3 cloves garlic, minced
• 1 inch piece fresh ginger, peeled and minced or grated
• 3 tbsp soy sauce (use low sodium if you like)
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional but adds sweetness)
• 1 tbsp rice vinegar or lime juice
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
• 1/4 cup beef broth or water
• Salt and freshly ground black pepper to taste
• Pinch red pepper flakes or 1 small fresh chili, sliced (optional)
• 2 green onions, sliced for garnish
• 1 tsp toasted sesame seeds for garnish (optional)

How to Make this

1. Bring a large pot of salted water to a boil and cook the linguini according to package directions until just al dente, drain, toss with a little oil so it doesn’t stick, set aside.

2. While the pasta cooks, pat the sirloin dry, season lightly with salt and pepper, and if you want, toss with half the cornstarch slurry to give it a silky sear; set aside for a minute.

3. Mix soy sauce, oyster sauce, hoisin (if using), rice vinegar or lime juice, toasted sesame oil, beef broth or water, and the remaining cornstarch slurry in a bowl; stir until smooth and set the sauce aside.

4. Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until smoking hot; sear the steak in a single layer for about 30-60 seconds per side until browned but not fully cooked through, work in batches if needed, then remove steak to a plate.

5. Add the remaining 1 tablespoon oil to the pan, lower heat to medium-high, add the onion and bell peppers and stir fry for 3-4 minutes until they start to soften but still have bite.

6. Push the veggies to the side, add a touch more oil if needed, then add the garlic, ginger and optional chili or red pepper flakes; cook 30-45 seconds until fragrant, don’t let the garlic burn.

7. Return the steak and any accumulated juices to the pan, pour the prepared sauce over everything, toss to combine and let it simmer for 1-2 minutes until the sauce thickens and the steak finishes cooking.

8. Add the cooked linguini to the wok, toss everything together over the heat so the noodles soak up the sauce, taste and adjust seasoning with salt, pepper or a splash more soy if needed.

9. Remove from heat, garnish with sliced green onions and toasted sesame seeds, serve hot.

Equipment Needed

1. Large pot for boiling pasta
2. Colander to drain the linguini
3. Wok or large heavy skillet for stir frying
4. Cutting board and a sharp chef’s knife (you’ll use these a lot)
5. Mixing bowls for the sauce and the cornstarch slurry
6. Measuring cups and spoons
7. Tongs or a pasta fork to toss the noodles and handle the steak
8. Wooden spoon or silicone spatula for stir frying and scraping the pan
9. Plate or tray to rest the seared steak and a small bowl for garnishes

FAQ

Sirloin Steak Stir Fry Recipe Substitutions and Variations

• Sirloin steak: use flank steak, skirt steak, or thinly sliced ribeye; for a vegetarian switch, try firm tofu pressed and cubed or seitan — cooks fast and soaks up sauce well.
• 8 oz linguini noodles: swap with lo mein or chow mein egg noodles, rice noodles, or even spaghetti in a pinch; brown rice pasta works if you want gluten free.
• 2 tbsp oyster sauce: substitute with 1 tbsp hoisin plus 1 tbsp soy sauce, or use mushroom stir fry sauce for a vegetarian option; add a dash of sugar if you want that sweet umami.
• 1 tbsp cornstarch slurry: use arrowroot or tapioca starch 1:1, or mix 1 tbsp all purpose flour with 3 tbsp cold water if you dont have starch — it wont be quite as glossy but it’ll thicken.

Pro Tips

1. Let the steak come close to room temp before you cook it, seriously it cooks way more even that way. Pat it dry with paper towels too, wet meat will steam not sear, and you want that quick brown crust. If you can, slice it a little thinner than you think, it makes the bite more tender.

2. Don’t overcook the noodles. Undercook them a bit so when you toss them in the hot pan with the sauce they finish to perfect texture. Toss the drained pasta with a tiny bit of oil right away so it doesnt clump, but dont use too much or the sauce wont stick later.

3. Build the sauce in stages. Taste as you go, especially the salt level, soy sauce varies a lot. If it tastes a tad flat add a squeeze of lime or a splash of rice vinegar to brighten it, if too salty add a little water or a pinch sugar. Cornstarch thickens fast so mix slurry well and add slowly while stirring.

4. Work the pan hot and in batches. Crowding the steak or veggies makes them steam instead of fry, so cook meat quickly in one layer and rest on a plate while you do the veggies. When you bring everything back together, a short high heat toss finishes the steak without turning it rubbery.

Sirloin Steak Stir Fry Recipe

Recipe by James Level

0.0 from 0 votes

I tossed sirloin with linguini and call it my Beef Noodle Stir Fry that somehow makes every other weeknight dinner look lazy.

Pin

Servings

4

servings

Calories

585

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander to drain the linguini
3. Wok or large heavy skillet for stir frying
4. Cutting board and a sharp chef’s knife (you’ll use these a lot)
5. Mixing bowls for the sauce and the cornstarch slurry
6. Measuring cups and spoons
7. Tongs or a pasta fork to toss the noodles and handle the steak
8. Wooden spoon or silicone spatula for stir frying and scraping the pan
9. Plate or tray to rest the seared steak and a small bowl for garnishes

Ingredients

• 1 lb sirloin steak, thinly sliced against the grain

• 8 oz linguini noodles

• 2 tbsp vegetable oil or canola oil

• 1 medium yellow onion, thinly sliced

• 2 bell peppers (any color), thinly sliced

• 3 cloves garlic, minced

• 1 inch piece fresh ginger, peeled and minced or grated

• 3 tbsp soy sauce (use low sodium if you like)

• 2 tbsp oyster sauce

• 1 tbsp hoisin sauce (optional but adds sweetness)

• 1 tbsp rice vinegar or lime juice

• 1 tsp toasted sesame oil

• 1 tbsp cornstarch mixed with 3 tbsp cold water (slurry)

• 1/4 cup beef broth or water

• Salt and freshly ground black pepper to taste

• Pinch red pepper flakes or 1 small fresh chili, sliced (optional)

• 2 green onions, sliced for garnish

• 1 tsp toasted sesame seeds for garnish (optional)

Directions

• Bring a large pot of salted water to a boil and cook the linguini according to package directions until just al dente, drain, toss with a little oil so it doesn't stick, set aside.
• While the pasta cooks, pat the sirloin dry, season lightly with salt and pepper, and if you want, toss with half the cornstarch slurry to give it a silky sear; set aside for a minute.
• Mix soy sauce, oyster sauce, hoisin (if using), rice vinegar or lime juice, toasted sesame oil, beef broth or water, and the remaining cornstarch slurry in a bowl; stir until smooth and set the sauce aside.
• Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until smoking hot; sear the steak in a single layer for about 30-60 seconds per side until browned but not fully cooked through, work in batches if needed, then remove steak to a plate.
• Add the remaining 1 tablespoon oil to the pan, lower heat to medium-high, add the onion and bell peppers and stir fry for 3-4 minutes until they start to soften but still have bite.
• Push the veggies to the side, add a touch more oil if needed, then add the garlic, ginger and optional chili or red pepper flakes; cook 30-45 seconds until fragrant, don’t let the garlic burn.
• Return the steak and any accumulated juices to the pan, pour the prepared sauce over everything, toss to combine and let it simmer for 1-2 minutes until the sauce thickens and the steak finishes cooking.
• Add the cooked linguini to the wok, toss everything together over the heat so the noodles soak up the sauce, taste and adjust seasoning with salt, pepper or a splash more soy if needed.
• Remove from heat, garnish with sliced green onions and toasted sesame seeds, serve hot.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 360g
• Total number of serves: 4
• Calories: 585kcal
• Fat: 18g
• Saturated Fat: 5.3g
• Trans Fat: 0.13g
• Polyunsaturated: 2.5g
• Monounsaturated: 7.5g
• Cholesterol: 91mg
• Sodium: 925mg
• Potassium: 625mg
• Carbohydrates: 51g
• Fiber: 5g
• Sugar: 3.8g
• Protein: 33.5g
• Vitamin A: 1000IU
• Vitamin C: 65mg
• Calcium: 75mg
• Iron: 3.6mg