Sirloin Steak Stir Fry Recipe

I just tossed seared sirloin with linguini into a Beef Noodle Stir Fry that knocks takeout right off its throne.

I’m obsessed with this messy Sirloin Steak Stir Fry because sirloin steak sears into little bites of pure beefy joy and linguini noodles soak up the sauce. I love how it’s loud and unapologetic, simple but totally satisfying.

And I eat it when I’m wiped out, when I want something that hits like takeout, or when I need to impress without flexing. Beef Noodle Stir Fry energy with none of the fuss.

These Sirloin Steak Recipes feel like cheating because they work every time. No fluff.

Just big flavor and a plate gone in minutes and zero cleanup drama. seriously.

Ingredients

• Sirloin: hearty protein, quick-cooking, keeps the dish meaty and satisfying.
• Linguini: chewy noodle base that soaks up sauce nicely.
• Vegetable oil: neutral cooking oil, good for high-heat searing.
• Toasted sesame oil: nutty finish, adds warm aroma at the end.
• Garlic: sharp, punchy flavor that wakes everything up.
• Ginger: bright, spicy hint that cuts through richness.
• Red bell pepper: sweet crunch and vibrant color on the plate.
• Broccoli: crunchy green bites, adds freshness and bite.
• Scallions: mild oniony zing, whites for cooking, greens for garnish.
• Soy sauce: salty backbone, brings savory umami depth.
• Oyster sauce: thick, slightly sweet umami, adds glossy richness.
• Rice vinegar: bright acidity to balance salty and sweet.
• Brown sugar or honey: gentle sweetness that tames saltiness.
• Beef broth: liquid base for sauce, boosts beefy flavor.
• Cornstarch: thickening magic to give sauce cling and shine.
• Red pepper flakes: optional heat kick, adds warmth if you want.
• Salt and pepper: basic seasoning, adjust to taste for balance.
• Toasted sesame seeds: crunchy garnish, tiny nutty pops on top.

Ingredient Quantities

• 12 ounces sirloin steak, thinly sliced across the grain
• 8 ounces linguini noodles
• 2 tablespoons vegetable oil (or canola)
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1 large red bell pepper, thinly sliced
• 1 small head broccoli, cut into bite sized florets (about 2 cups)
• 4 scallions, sliced (whites and greens separated)
• 1/4 cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 to 2 teaspoons brown sugar or honey, to taste
• 1/2 cup beef broth or water
• 1 tablespoon cornstarch (for slurry)
• 1/4 teaspoon red pepper flakes, optional for heat
• Salt and freshly ground black pepper, to taste
• 1 tablespoon toasted sesame seeds, optional garnish

How to Make this

1. Cook the linguini in salted boiling water until just shy of al dente, about 8 minutes, then drain and toss with a little sesame oil so it doesnt stick; set aside.

2. While the pasta cooks, mix the sauce: in a bowl whisk together soy sauce, oyster sauce, rice vinegar, brown sugar or honey, beef broth or water, minced garlic, grated ginger, and red pepper flakes if using.

3. Pat the sirloin dry and slice thin across the grain. Season with a pinch of salt and pepper, then toss with about 1 teaspoon of cornstarch and the toasted sesame oil to help it brown and get a silky finish when cooked.

4. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Working quick, sear the steak in a single layer for 30 to 60 seconds per side until browned but not fully cooked through. Remove the steak to a plate.

5. Add the remaining 1 tablespoon vegetable oil to the pan, reduce heat to medium-high, then add the white parts of the scallions, sliced red bell pepper, and broccoli florets. Stir fry 3 to 5 minutes until veggies are crisp tender.

6. Pour the sauce into the pan with the veggies and bring to a simmer. In a small cup mix the remaining 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then stir that into the sauce to thicken. Simmer 1 minute until glossy.

7. Return the steak to the pan along with the cooked linguini. Toss everything together over medium heat so the steak finishes cooking and the noodles soak up the sauce, about 1 to 2 minutes. Taste and add more salt, pepper, or brown sugar/honey if needed.

8. Fold in the green parts of the scallions, drizzle a little extra toasted sesame oil if you like, and remove from heat. If sauce seems too thin, let it sit a minute off heat to thicken slightly.

9. Serve hot, sprinkled with toasted sesame seeds and extra red pepper flakes if you want more heat. Eat right away, because leftovers lose that fresh stir fry bite.

Equipment Needed

1. Large pot for boiling the linguini
2. Colander or pasta strainer to drain noodles
3. Large skillet or wok for searing and stir frying
4. Tongs or pasta fork for tossing and serving
5. Cutting board and a good sharp knife for the steak and veg
6. Mixing bowl and a whisk for the sauce
7. Measuring cups and spoons for accuracy
8. Small bowl or cup for the cornstarch slurry and a spoon to mix it
9. Spatula or wooden spoon for stirring and scraping the pan

FAQ

Sirloin Steak Stir Fry Recipe Substitutions and Variations

• Sirloin steak: flank or skirt steak (slice thin across the grain), boneless chicken breast (thinly sliced), or firm tofu for a vegetarian swap.
• Linguini noodles: rice noodles (for gluten free), lo mein/egg noodles, soba noodles, or plain spaghetti in a pinch.
• Vegetable oil: peanut oil (higher smoke point), grapeseed oil, or avocado oil; use olive oil only if you don’t mind a stronger flavor.
• Low sodium soy sauce: tamari (gluten free), coconut aminos (lower sodium and soy free), or regular soy sauce diluted with a little water if that’s all you have.

Pro Tips

1. Slice the steak extra thin and chill it for 15 minutes before cooking. Cold meat sears faster and stays tender, plus it wont overcook by the time the noodles finish. If slices start sticking together, toss them with a little oil and cornstarch right before they hit the pan.

2. Undercook the linguini by a minute or two on purpose. It will finish cooking when you toss it in the hot pan with the sauce and steak, so this keeps the texture springy instead of mushy.

3. Get your pan screaming hot for the first sear, then lower the heat for the veggies. High heat gives the steak a quick brown crust, but broccoli and peppers burn fast, so drop to medium-high once you add them.

4. Make the sauce a little stronger than you think you need. Noodles and steak soak up flavor, so adding a touch more salt, soy, or sugar at the start prevents a bland final dish. Taste and adjust after you combine everything though.

5. Don’t skip the cornstarch trick: mix the slurry with cold liquid before adding it, then stir it in off the heat for a few seconds so the sauce thickens evenly. If it gets too thick, thin with a splash of beef broth or water.

Sirloin Steak Stir Fry Recipe

Recipe by James Level

0.0 from 0 votes

I just tossed seared sirloin with linguini into a Beef Noodle Stir Fry that knocks takeout right off its throne.

Pin

Servings

4

servings

Calories

520

kcal

Equipment: 1. Large pot for boiling the linguini
2. Colander or pasta strainer to drain noodles
3. Large skillet or wok for searing and stir frying
4. Tongs or pasta fork for tossing and serving
5. Cutting board and a good sharp knife for the steak and veg
6. Mixing bowl and a whisk for the sauce
7. Measuring cups and spoons for accuracy
8. Small bowl or cup for the cornstarch slurry and a spoon to mix it
9. Spatula or wooden spoon for stirring and scraping the pan

Ingredients

• 12 ounces sirloin steak, thinly sliced across the grain

• 8 ounces linguini noodles

• 2 tablespoons vegetable oil (or canola)

• 1 tablespoon toasted sesame oil

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced or grated

• 1 large red bell pepper, thinly sliced

• 1 small head broccoli, cut into bite sized florets (about 2 cups)

• 4 scallions, sliced (whites and greens separated)

• 1/4 cup low sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon rice vinegar

• 1 to 2 teaspoons brown sugar or honey, to taste

• 1/2 cup beef broth or water

• 1 tablespoon cornstarch (for slurry)

• 1/4 teaspoon red pepper flakes, optional for heat

• Salt and freshly ground black pepper, to taste

• 1 tablespoon toasted sesame seeds, optional garnish

Directions

• Cook the linguini in salted boiling water until just shy of al dente, about 8 minutes, then drain and toss with a little sesame oil so it doesnt stick; set aside.
• While the pasta cooks, mix the sauce: in a bowl whisk together soy sauce, oyster sauce, rice vinegar, brown sugar or honey, beef broth or water, minced garlic, grated ginger, and red pepper flakes if using.
• Pat the sirloin dry and slice thin across the grain. Season with a pinch of salt and pepper, then toss with about 1 teaspoon of cornstarch and the toasted sesame oil to help it brown and get a silky finish when cooked.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Working quick, sear the steak in a single layer for 30 to 60 seconds per side until browned but not fully cooked through. Remove the steak to a plate.
• Add the remaining 1 tablespoon vegetable oil to the pan, reduce heat to medium-high, then add the white parts of the scallions, sliced red bell pepper, and broccoli florets. Stir fry 3 to 5 minutes until veggies are crisp tender.
• Pour the sauce into the pan with the veggies and bring to a simmer. In a small cup mix the remaining 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then stir that into the sauce to thicken. Simmer 1 minute until glossy.
• Return the steak to the pan along with the cooked linguini. Toss everything together over medium heat so the steak finishes cooking and the noodles soak up the sauce, about 1 to 2 minutes. Taste and add more salt, pepper, or brown sugar/honey if needed.
• Fold in the green parts of the scallions, drizzle a little extra toasted sesame oil if you like, and remove from heat. If sauce seems too thin, let it sit a minute off heat to thicken slightly.
• Serve hot, sprinkled with toasted sesame seeds and extra red pepper flakes if you want more heat. Eat right away, because leftovers lose that fresh stir fry bite.

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: 275g
• Total number of serves: 4
• Calories: 520kcal
• Fat: 23g
• Saturated Fat: 7g
• Trans Fat: 0.5g
• Polyunsaturated: 6g
• Monounsaturated: 10g
• Cholesterol: 60mg
• Sodium: 825mg
• Potassium: 570mg
• Carbohydrates: 49g
• Fiber: 4g
• Sugar: 3g
• Protein: 29g
• Vitamin A: 1215IU
• Vitamin C: 88mg
• Calcium: 50mg
• Iron: 3mg