I just swapped boring takeout for a proper win with my Beef Noodle Stir Fry that throws tender sirloin at linguini and leaves you actually excited about leftovers.
I can’t shut up about this Sirloin Steak Stir Fry. I love how sirloin steak, thinly sliced against the grain, turns into these tender, slightly charred strips that make me forget takeout.
Tossed with linguini, cooked al dente and drained, it becomes this wild Beef Noodle Stir Fry that’s all chew and sauce and muscle. And I’m obsessed with texture, soft noodles, crisp veggies, meat with bite.
It’s not delicate. It slaps you in the face with flavor.
I make it when I want real dinner, not something polite. Steak Stir Fry that actually satisfies.
No fluff. I want seconds.
Ingredients
- Sirloin steak: tender protein, quick-seared, keeps the dish meaty and satisfying.
- Linguini: chewy noodles that soak up sauce, it’s comfort in every bite.
- Vegetable oil: neutral cooking oil for quick sears, won’t fight flavors.
- Toasted sesame oil: nutty finish, a little goes a long way.
- Garlic: punchy aroma, gives savory backbone to the whole stir fry.
- Ginger: bright, zippy heat that cuts richness and refreshes your palate.
- Yellow onion: sweet and softens, brings depth and mild bite.
- Red bell pepper: crunchy color and sweetness, looks pretty on the plate.
- Broccoli: green crunch and grassy bite, adds healthy heft.
- Carrot: crisp texture and subtle sweetness, makes it feel balanced.
- Green onions: fresh, oniony pop that livens every forkful.
- Soy sauce: salty umami base, ties the whole sauce together.
- Oyster sauce: rich, slightly sweet savory boost, makes it feel restaurant-ready.
- Beef broth: thin savory liquid that adds depth without heaviness.
- Cornstarch slurry: thickens the sauce so it clings to noodles.
- Brown sugar or honey: just enough sweetness to balance salty notes.
- Crushed red pepper flakes: optional heat, add if you like a kick.
- Salt and black pepper: basic seasoning, use to taste like a pro.
- Sesame seeds: little toasty crunch and visual polish, sprinkle on top.
Ingredient Quantities
- 1 lb (450 g) sirloin steak, thinly sliced against the grain
- 8 oz (225 g) linguini, cooked al dente and drained
- 2 tbsp vegetable oil or canola oil
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 1 medium yellow onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned or thinly sliced
- 3 green onions, sliced on the diagonal
- 1/4 cup low sodium soy sauce
- 2 tbsp oyster sauce
- 1/4 cup beef broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp brown sugar or honey
- 1/4 tsp crushed red pepper flakes, optional
- Salt and black pepper to taste
- 1 tbsp sesame seeds, optional for garnish
How to Make this
1. Cook linguini in salted boiling water to al dente according to package, drain and toss with a little oil so it doesnt stick, set aside.
2. Slice sirloin thin against the grain, pat dry and season lightly with salt and black pepper.
3. Whisk together soy sauce, oyster sauce, beef broth (or water), brown sugar or honey, and crushed red pepper flakes if using; set that sauce aside, then mix cornstarch with 2 tbsp water to make the slurry.
4. Heat 1 tbsp vegetable oil in a large wok or heavy skillet over high heat until smoking hot; stir fry steak in batches 30-60 seconds per side until just browned but not fully cooked, remove steak to a plate.
5. Add the remaining 1 tbsp vegetable oil to the pan, reduce heat to medium-high and add minced garlic and ginger, stir 10-20 seconds until fragrant but not burned.
6. Toss in onion, red bell pepper, carrot and broccoli, stir fry 3-4 minutes until crisp tender; season with a pinch of salt and pepper as they cook.
7. Return the steak to the pan, pour in the soy/oyster sauce mixture and bring to a simmer; stir in the cornstarch slurry and cook 1 minute until sauce thickens and coats the meat and veggies.
8. Add cooked linguini and sliced green onions to the wok, toss constantly to combine and heat through, letting the sauce coat the noodles evenly; if sauce is too thick add a splash of beef broth or water.
9. Stir in toasted sesame oil at the end for aroma, taste and adjust seasoning with salt, pepper or a little more soy if needed.
10. Serve hot topped with sesame seeds and extra green onions, eat right away because the noodles soak up the sauce fast.
Equipment Needed
1. Large pot for boiling the linguini
2. Colander to drain pasta
3. Large wok or heavy skillet for stir frying
4. Chef knife and cutting board for slicing steak and veg
5. Tongs or a long spatula to toss and flip ingredients
6. Mixing bowls for the sauce and cornstarch slurry
7. Whisk or fork to blend the sauce and slurry
8. Measuring cups and spoons plus a small plate to rest cooked steak
FAQ
Sirloin Steak Stir Fry Recipe Substitutions and Variations
- Sirlion steak: flank or skirt steak (similar beefy flavor, just slice thin), boneless chicken breast or thigh (uses same cook method, adjust time), extra firm tofu (for a vegetarian swap, press well and sear till browned).
- Linguini: rice noodles (lighter, soaks up sauce well), soba noodles (earthy buckwheat note), spaghetti (handy pantry swap, cooks the same).
- Low sodium soy sauce: tamari (gluten free, nearly same taste), coconut aminos (less salty and slightly sweet), regular soy sauce (just reduce added salt elsewhere).
- Oyster sauce: hoisin sauce (sweeter, add a splash of soy to balance), mushroom stir fry sauce (great vegetarian umami), fish sauce (use sparingly, very salty and pungent).
Pro Tips
1. Slice the steak paper thin and pat it super dry before it hits the pan, otherwise it steams not sears. If you cant get it razor thin, freeze the steak for 20 minutes first to make slicing easier.
2. Don’t overcrowd the wok — cook the beef in quick small batches so it browns fast. If you dump it all in you’ll end up with gray, chewy meat.
3. Save a little of the pasta cooking water or keep extra broth nearby. If the sauce gets too thick or the noodles start sucking it up, a splash loosens everything and helps the sauce cling better.
4. Add sesame oil and green onions right at the end, not while you’re stir frying. The sesame oil loses its smell if you cook it too long, and the green onions should stay bright and fresh.
Sirloin Steak Stir Fry Recipe
I just swapped boring takeout for a proper win with my Beef Noodle Stir Fry that throws tender sirloin at linguini and leaves you actually excited about leftovers.
4
servings
545
kcal
Equipment: 1. Large pot for boiling the linguini
2. Colander to drain pasta
3. Large wok or heavy skillet for stir frying
4. Chef knife and cutting board for slicing steak and veg
5. Tongs or a long spatula to toss and flip ingredients
6. Mixing bowls for the sauce and cornstarch slurry
7. Whisk or fork to blend the sauce and slurry
8. Measuring cups and spoons plus a small plate to rest cooked steak
Ingredients
-
1 lb (450 g) sirloin steak, thinly sliced against the grain
-
8 oz (225 g) linguini, cooked al dente and drained
-
2 tbsp vegetable oil or canola oil
-
1 tbsp toasted sesame oil
-
3 cloves garlic, minced
-
1 tbsp fresh ginger, minced or grated
-
1 medium yellow onion, thinly sliced
-
1 large red bell pepper, thinly sliced
-
1 cup broccoli florets
-
1 medium carrot, julienned or thinly sliced
-
3 green onions, sliced on the diagonal
-
1/4 cup low sodium soy sauce
-
2 tbsp oyster sauce
-
1/4 cup beef broth or water
-
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
-
1 tsp brown sugar or honey
-
1/4 tsp crushed red pepper flakes, optional
-
Salt and black pepper to taste
-
1 tbsp sesame seeds, optional for garnish
Directions
- Cook linguini in salted boiling water to al dente according to package, drain and toss with a little oil so it doesnt stick, set aside.
- Slice sirloin thin against the grain, pat dry and season lightly with salt and black pepper.
- Whisk together soy sauce, oyster sauce, beef broth (or water), brown sugar or honey, and crushed red pepper flakes if using; set that sauce aside, then mix cornstarch with 2 tbsp water to make the slurry.
- Heat 1 tbsp vegetable oil in a large wok or heavy skillet over high heat until smoking hot; stir fry steak in batches 30-60 seconds per side until just browned but not fully cooked, remove steak to a plate.
- Add the remaining 1 tbsp vegetable oil to the pan, reduce heat to medium-high and add minced garlic and ginger, stir 10-20 seconds until fragrant but not burned.
- Toss in onion, red bell pepper, carrot and broccoli, stir fry 3-4 minutes until crisp tender; season with a pinch of salt and pepper as they cook.
- Return the steak to the pan, pour in the soy/oyster sauce mixture and bring to a simmer; stir in the cornstarch slurry and cook 1 minute until sauce thickens and coats the meat and veggies.
- Add cooked linguini and sliced green onions to the wok, toss constantly to combine and heat through, letting the sauce coat the noodles evenly; if sauce is too thick add a splash of beef broth or water.
- Stir in toasted sesame oil at the end for aroma, taste and adjust seasoning with salt, pepper or a little more soy if needed.
- Serve hot topped with sesame seeds and extra green onions, eat right away because the noodles soak up the sauce fast.
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: 333g
- Total number of serves: 4
- Calories: 545kcal
- Fat: 93.5g
- Saturated Fat: 23.2g
- Trans Fat: 0.5g
- Polyunsaturated: 20g
- Monounsaturated: 45g
- Cholesterol: 90mg
- Sodium: 875mg
- Potassium: 660mg
- Carbohydrates: 105g
- Fiber: 15g
- Sugar: 16g
- Protein: 32.9g
- Vitamin A: 3862IU
- Vitamin C: 72mg
- Calcium: 99mg
- Iron: 4mg
