I tossed sirloin with linguini for a Beef Noodle Stir Fry that ended up being the kind of dinner I text photos of before I even take a bite.
I’m obsessed with this sirloin steak stir fry because it hits everything I want after a long day. The sirloin steak, thinly sliced against the grain, stays juicy and gets this brown-crispy edge that I can’t stop thinking about.
Tossing it with linguini makes it seriously addictive, slippery noodles grab the sauce and meat in every bite. I don’t care if it sounds weird, Beef Noodle Stir Fry is my fix and it beats the usual takeout.
It’s a messy, loud dinner that feels honest. I make it all the time as one of my favorite Sirloin Recipes right now.
Ingredients
- Sirloin steak, tender protein that keeps the stir fry meaty and satisfying.
- Linguini, chewy wheat noodles that soak up the sauce nicely.
- Vegetable oil, neutral frying oil so nothing burns and things crisp up.
- Sesame oil, adds a toasty note at the end of cooking.
- Garlic, punchy aroma that wakes up every bite.
- Ginger, bright zing that cuts through the richness.
- Yellow onion, sweet base flavor that softens as it cooks.
- Red bell pepper, crunchy, colorful, and slightly sweet.
- Broccoli florets, hearty veg that keeps things fresh and green.
- Carrot, crisp sweetness and nice orange color.
- Green onions, sharp finish and pretty garnish.
- Soy sauce, salty backbone that ties flavors together.
- Oyster sauce, savory depth and glossy finish.
- Brown sugar or honey, balances salt with gentle sweetness.
- Cornstarch, light coating for silky sauce cling.
- Water for slurry, thins the cornstarch without lumps.
- Salt and pepper, basic seasoning to taste, simple but necessary.
- Toasted sesame seeds, optional crunch and nutty sprinkle.
- Water for boiling, gets the linguini cooked perfectly.
- Salt for boiling, seasons the pasta from the start.
Ingredient Quantities
- 1 pound sirloin steak, thinly sliced against the grain
- 8 ounces linguini (about half a standard box)
- 2 tablespoons vegetable oil, plus extra for cooking
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 medium yellow onion, thinly sliced
- 1 large red or bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned or thinly sliced
- 2 green onions, sliced on the diagonal
- 3 tablespoons soy sauce (use low sodium if preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar or honey
- 1 tablespoon cornstarch (for a light coating/marinate)
- 2 tablespoons water (for cornstarch slurry)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon toasted sesame seeds, optional
- 4 quarts water and 1 tablespoon salt for boiling the linguini
How to Make this
1. Bring 4 quarts water to a rolling boil in a large pot, add 1 tablespoon salt and cook 8 ounces linguini until just al dente, drain and toss with a little vegetable oil so it doesn’t stick.
2. Slice 1 pound sirloin thinly against the grain, season lightly with salt and pepper, then toss the slices with 1 tablespoon cornstarch so each piece gets a light coating.
3. In a small bowl mix 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar or honey, 1 teaspoon sesame oil and 2 tablespoons water to make a quick sauce; set aside.
4. Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering; working in batches, sear the steak quickly about 1 minute per side until browned but still tender, remove to a plate.
5. Lower heat to medium-high, add a touch more oil if needed, then sauté 3 cloves minced garlic and 1 tablespoon minced ginger for about 30 seconds until fragrant but not burnt.
6. Add 1 medium thinly sliced yellow onion, 1 large red bell pepper sliced, 2 cups broccoli florets and 1 julienned carrot; stir fry 3 to 5 minutes until veggies are crisp tender.
7. Return the steak to the pan along with the cooked linguini, pour the sauce over everything and toss quickly so noodles and steak get coated; cook 1 to 2 minutes until heated through and sauce thickens slightly.
8. If you want a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the pan a little at a time until you reach the consistency you like.
9. Stir in 2 sliced green onions, taste and adjust with more soy sauce, salt or pepper if needed.
10. Finish with a sprinkle of 1 teaspoon toasted sesame seeds and serve hot; this is great with extra soy or sriracha on the side.
Equipment Needed
1. Large pot for boiling linguini (4 quart minimum), with lid
2. Colander or mesh strainer to drain pasta
3. Large wok or heavy skillet for searing and stir frying
4. Cutting board and a good sharp chef knife, you’ll slice the steak and veg fast
5. Mixing bowls, one small for the sauce and one for tossing the cornstarch with the steak
6. Tongs or long spatula to toss noodles and turn steak
7. Measuring spoons and a tablespoon for sauces, oil and cornstarch
8. Garlic press or small grater and a spoon for tasting and adjusting seasoning
FAQ
Sirloin Steak Stir Fry Recipe Substitutions and Variations
- 1 pound sirloin steak: swap with flank or skirt steak (same chew and flavor), thinly sliced ribeye for richer taste, or firm tofu for a vegetarian option
- 8 ounces linguini: use rice noodles for a more authentic stir fry texture, udon for a chewier bite, or regular spaghetti if thats what you got
- 1 tablespoon oyster sauce: substitute hoisin sauce for sweetness, 1 tsp fish sauce plus 1 tsp brown sugar for umami, or a mushroom stir-fry sauce for a vegetarian swap
- 1 tablespoon cornstarch: use arrowroot or potato starch for a clear glossy sauce, or 1 1/2 teaspoons all purpose flour mixed with water if nothing else is available
Pro Tips
1) Coat the steak in cornstarch and let it sit 10 minutes before cooking. It gives a silky crust and helps the sauce cling, but dont overdo it or the meat will feel gummy.
2) Get your pan screaming hot and cook in batches. Crowding the pan makes the steak steam, not sear, and you lose that good browned flavor. Wipe the pan quick between batches if bits start to burn.
3) Save a little pasta water and add it to the sauce if it seems too thick or dry. The starchy water loosens the sauce and helps it coat noodles without watering it down.
4) Timing is everything. Have everything prepped and within reach because the stirfry moves fast. Veggies should be crisp tender, steak just barely browned. If something’s done too soon, pull it off and hold it loosely covered while finishing the rest.
Sirloin Steak Stir Fry Recipe
I tossed sirloin with linguini for a Beef Noodle Stir Fry that ended up being the kind of dinner I text photos of before I even take a bite.
4
servings
513
kcal
Equipment: 1. Large pot for boiling linguini (4 quart minimum), with lid
2. Colander or mesh strainer to drain pasta
3. Large wok or heavy skillet for searing and stir frying
4. Cutting board and a good sharp chef knife, you’ll slice the steak and veg fast
5. Mixing bowls, one small for the sauce and one for tossing the cornstarch with the steak
6. Tongs or long spatula to toss noodles and turn steak
7. Measuring spoons and a tablespoon for sauces, oil and cornstarch
8. Garlic press or small grater and a spoon for tasting and adjusting seasoning
Ingredients
-
1 pound sirloin steak, thinly sliced against the grain
-
8 ounces linguini (about half a standard box)
-
2 tablespoons vegetable oil, plus extra for cooking
-
1 teaspoon sesame oil
-
3 cloves garlic, minced
-
1 tablespoon fresh ginger, minced or grated
-
1 medium yellow onion, thinly sliced
-
1 large red or bell pepper, thinly sliced
-
2 cups broccoli florets
-
1 medium carrot, julienned or thinly sliced
-
2 green onions, sliced on the diagonal
-
3 tablespoons soy sauce (use low sodium if preferred)
-
1 tablespoon oyster sauce
-
1 tablespoon brown sugar or honey
-
1 tablespoon cornstarch (for a light coating/marinate)
-
2 tablespoons water (for cornstarch slurry)
-
Salt and freshly ground black pepper, to taste
-
1 teaspoon toasted sesame seeds, optional
-
4 quarts water and 1 tablespoon salt for boiling the linguini
Directions
- Bring 4 quarts water to a rolling boil in a large pot, add 1 tablespoon salt and cook 8 ounces linguini until just al dente, drain and toss with a little vegetable oil so it doesn't stick.
- Slice 1 pound sirloin thinly against the grain, season lightly with salt and pepper, then toss the slices with 1 tablespoon cornstarch so each piece gets a light coating.
- In a small bowl mix 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar or honey, 1 teaspoon sesame oil and 2 tablespoons water to make a quick sauce; set aside.
- Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering; working in batches, sear the steak quickly about 1 minute per side until browned but still tender, remove to a plate.
- Lower heat to medium-high, add a touch more oil if needed, then sauté 3 cloves minced garlic and 1 tablespoon minced ginger for about 30 seconds until fragrant but not burnt.
- Add 1 medium thinly sliced yellow onion, 1 large red bell pepper sliced, 2 cups broccoli florets and 1 julienned carrot; stir fry 3 to 5 minutes until veggies are crisp tender.
- Return the steak to the pan along with the cooked linguini, pour the sauce over everything and toss quickly so noodles and steak get coated; cook 1 to 2 minutes until heated through and sauce thickens slightly.
- If you want a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the pan a little at a time until you reach the consistency you like.
- Stir in 2 sliced green onions, taste and adjust with more soy sauce, salt or pepper if needed.
- Finish with a sprinkle of 1 teaspoon toasted sesame seeds and serve hot; this is great with extra soy or sriracha on the side.
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: 344g
- Total number of serves: 4
- Calories: 513kcal
- Fat: 20.5g
- Saturated Fat: 5.8g
- Trans Fat: 0.2g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 91mg
- Sodium: 925mg
- Potassium: 400mg
- Carbohydrates: 52g
- Fiber: 5g
- Sugar: 5g
- Protein: 32g
- Vitamin A: 1800IU
- Vitamin C: 46mg
- Calcium: 25mg
- Iron: 3.8mg
