I turned sirloin and linguini into a Beef Noodle Stir Fry that actually outclasses takeout, so keep scrolling if you want your next dinner to beat every leftover.
I’m obsessed with this Sirloin Steak Recipes Beef Noodle Stir Fry because it scratches every craving I’ve got. I love how thinly sliced sirloin steak against the grain stays actually tender, and how linguini noodles grab the sauce.
I want bold beef, fat hits of garlic, and a little chew. But it’s the texture duel, meaty bites against slippery noodles that I can’t get over.
I make it when I’m hangry and need dinner to matter. No pretension.
No fluff. Just big steak flavor and noodles that refuse to play small.
And yes, I go back for seconds every time.
Ingredients
- Sirloin steak, protein punch, it stays tender.
- Linguini noodles, chewy base that soaks sauce.
- Vegetable oil, neutral fry oil, keeps things crisp.
- Sesame oil, nutty finish, a little goes far.
- Garlic, punchy aroma, it wakes the dish.
- Ginger, bright zip, cuts the richness.
- Onion, sweet bite, it caramelizes nicely.
- Red bell pepper, crunchy color, adds freshness.
- Broccoli florets, green crunch, pretty healthy filler.
- Carrot, sweet snap, adds color and texture.
- Green onions, fresh zing, use whites for cooking.
- Soy sauce, salty backbone, ties flavors together.
- Oyster sauce, savory depth, a touch of umami.
- Rice vinegar, light tang, balances the salt.
- Brown sugar, subtle sweetness, rounds out sauce.
- Beef broth, meaty liquid, adds mellow body.
- Cornstarch slurry, glossy thicken, makes sauce cling.
- Salt and pepper, simple seasoning, tweak to taste.
- Red pepper flakes, spicy kick, add if you like heat.
- Sriracha, tangy heat option, great for saucy lovers.
- Toasted sesame seeds, tiny crunch, nice finishing touch.
Ingredient Quantities
- 1 lb sirloin steak, thinly sliced against the grain
- 8 oz linguini noodles
- 2 tbsp vegetable oil, plus extra for the pan
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned or thinly sliced
- 3 green onions, sliced (white and green parts separated if you want)
- 1/4 cup low sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar or mirin
- 1 tbsp brown sugar
- 1/2 cup beef broth or water
- 1 to 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Salt and black pepper to taste
- Red pepper flakes or sriracha to taste for heat (optional)
- 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 8 oz linguini until just shy of al dente according to package directions; drain and toss with a little vegetable oil so it doesn’t stick.
2. While the pasta cooks, mix the sauce: combine 1/4 cup low sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar or mirin, 1 tbsp brown sugar, and 1/2 cup beef broth or water in a bowl; set aside.
3. Pat 1 lb thinly sliced sirloin steak dry, season with salt and black pepper, then toss with a little cornstarch if you wanna get a good sear and light glaze when it cooks.
4. Heat a wok or large skillet over high heat with 2 tbsp vegetable oil plus 1 tbsp sesame oil; sear the steak in batches until browned but not fully cooked, about 1 to 2 minutes per side depending on thickness; remove steak and let it rest briefly.
5. Add a touch more oil to the hot pan if needed, then add 3 cloves minced garlic and 1 tbsp minced ginger; stir for 15 to 30 seconds until fragrant, careful not to burn.
6. Add 1 medium thinly sliced onion, 1 red bell pepper sliced, 1 cup broccoli florets and 1 julienned carrot; stir fry on high heat until veggies are bright and just tender, about 3 to 4 minutes.
7. Return the steak to the pan along with the cooked linguini and pour the prepared sauce over everything; toss quickly to combine and heat through for about 1 to 2 minutes.
8. Stir the cornstarch slurry (1 to 2 tbsp cornstarch mixed with 2 tbsp cold water) then pour it into the pan, stirring constantly until the sauce thickens and coats the steak and noodles, about 30 to 60 seconds.
9. Add 3 sliced green onions, taste and adjust with salt, black pepper, and red pepper flakes or sriracha if you want heat; finish with a drizzle of sesame oil if you want extra aroma.
10. Serve immediately, garnish with 1 tsp toasted sesame seeds and extra green onion tops if you like.
Equipment Needed
1. Large pot for boiling the linguini
2. Colander or strainer to drain the pasta
3. Wok or large skillet for searing and stir frying
4. Tongs or a slotted spatula for turning steak and tossing noodles
5. Chef’s knife and cutting board for slicing steak and veggies
6. Mixing bowl and measuring cups/spoons for the sauce and slurry
7. Small bowl and whisk or fork to mix the cornstarch slurry
8. Garlic press or microplane (optional) for mincing garlic and ginger
9. Serving plates and a spoon or pasta fork for plating and serving
FAQ
Sirloin Steak Stir Fry Recipe Substitutions and Variations
- Sirloin steak: flank or skirt steak (slice thin across the grain), or thinly sliced ribeye for more fat and flavor, or firm tofu for a vegetarian swap.
- Linguini noodles: use rice noodles or flat rice vermicelli for an Asian vibe, udon for chewier texture, or spaghetti if that’s what you got.
- Oyster sauce: hoisin sauce or a mix of soy sauce plus a little brown sugar and a splash of fish sauce to mimic that umami sweetness.
- Cornstarch slurry: use arrowroot mixed with cold water, or make a flour slurry (1 tbsp flour + 2 tbsp cold water) though it wont be quite as glossy.
Pro Tips
1) Slice the steak very thin and chill it for 15 minutes before cooking, it firms up and sears better. Tossing the slices in a little cornstarch right before cooking gives a nicer crust and helps the sauce cling, but don’t overdo it or the coating gets gummy.
2) Cook the linguini just shy of al dente and rinse briefly under hot water to stop cooking, then toss with a splash of oil. That keeps the noodles from turning to mush when you finish everything in the pan.
3) Stir fry on very high heat and keep things moving. Get the pan screaming hot, cook meat in small batches so it browns not steams, and pull veggies off the heat while still bright and slightly crisp since they keep cooking with the sauce.
4) Taste and tweak the sauce at the end. If it’s too salty add a splash more rice vinegar or a teaspoon of sugar, if too thin mix a little extra cornstarch with cold water and add slowly while stirring, and finish with a tiny drizzle of sesame oil for aroma right before serving.
Sirloin Steak Stir Fry Recipe
I turned sirloin and linguini into a Beef Noodle Stir Fry that actually outclasses takeout, so keep scrolling if you want your next dinner to beat every leftover.
4
servings
552
kcal
Equipment: 1. Large pot for boiling the linguini
2. Colander or strainer to drain the pasta
3. Wok or large skillet for searing and stir frying
4. Tongs or a slotted spatula for turning steak and tossing noodles
5. Chef’s knife and cutting board for slicing steak and veggies
6. Mixing bowl and measuring cups/spoons for the sauce and slurry
7. Small bowl and whisk or fork to mix the cornstarch slurry
8. Garlic press or microplane (optional) for mincing garlic and ginger
9. Serving plates and a spoon or pasta fork for plating and serving
Ingredients
-
1 lb sirloin steak, thinly sliced against the grain
-
8 oz linguini noodles
-
2 tbsp vegetable oil, plus extra for the pan
-
1 tbsp sesame oil
-
3 cloves garlic, minced
-
1 tbsp fresh ginger, minced or grated
-
1 medium onion, thinly sliced
-
1 red bell pepper, thinly sliced
-
1 cup broccoli florets
-
1 medium carrot, julienned or thinly sliced
-
3 green onions, sliced (white and green parts separated if you want)
-
1/4 cup low sodium soy sauce
-
2 tbsp oyster sauce
-
1 tbsp rice vinegar or mirin
-
1 tbsp brown sugar
-
1/2 cup beef broth or water
-
1 to 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
-
Salt and black pepper to taste
-
Red pepper flakes or sriracha to taste for heat (optional)
-
1 tsp toasted sesame seeds for garnish (optional)
Directions
- Bring a large pot of salted water to a boil and cook the 8 oz linguini until just shy of al dente according to package directions; drain and toss with a little vegetable oil so it doesn’t stick.
- While the pasta cooks, mix the sauce: combine 1/4 cup low sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar or mirin, 1 tbsp brown sugar, and 1/2 cup beef broth or water in a bowl; set aside.
- Pat 1 lb thinly sliced sirloin steak dry, season with salt and black pepper, then toss with a little cornstarch if you wanna get a good sear and light glaze when it cooks.
- Heat a wok or large skillet over high heat with 2 tbsp vegetable oil plus 1 tbsp sesame oil; sear the steak in batches until browned but not fully cooked, about 1 to 2 minutes per side depending on thickness; remove steak and let it rest briefly.
- Add a touch more oil to the hot pan if needed, then add 3 cloves minced garlic and 1 tbsp minced ginger; stir for 15 to 30 seconds until fragrant, careful not to burn.
- Add 1 medium thinly sliced onion, 1 red bell pepper sliced, 1 cup broccoli florets and 1 julienned carrot; stir fry on high heat until veggies are bright and just tender, about 3 to 4 minutes.
- Return the steak to the pan along with the cooked linguini and pour the prepared sauce over everything; toss quickly to combine and heat through for about 1 to 2 minutes.
- Stir the cornstarch slurry (1 to 2 tbsp cornstarch mixed with 2 tbsp cold water) then pour it into the pan, stirring constantly until the sauce thickens and coats the steak and noodles, about 30 to 60 seconds.
- Add 3 sliced green onions, taste and adjust with salt, black pepper, and red pepper flakes or sriracha if you want heat; finish with a drizzle of sesame oil if you want extra aroma.
- Serve immediately, garnish with 1 tsp toasted sesame seeds and extra green onion tops if you like.
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: 299g
- Total number of serves: 4
- Calories: 552kcal
- Fat: 22g
- Saturated Fat: 4.5g
- Trans Fat: 0.3g
- Polyunsaturated: 3g
- Monounsaturated: 7.5g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 600mg
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 5g
- Protein: 32g
- Vitamin A: 1250IU
- Vitamin C: 37mg
- Calcium: 50mg
- Iron: 2.5mg
