Sirloin Steak Stir Fry Recipe

I made a Beef Noodle Stir Fry with sirloin and linguini that honestly stomps on takeout and leaves your usual stir fry jealous.

I’m obsessed with this Sirloin Steak Stir Fry because it hits like a messy, roaring craving. I love the way sirloin steak sings when it meets a hot pan and how those noodles soak up every charred bit.

But it’s the combo of bold beef and soft linguini that keeps me coming back every week. No frills, just intense, meaty comfort that’s fast and totally satisfying.

I eat it when I need flavor, not a salad. Beef Noodle Stir Fry and Beef Stir Fry fans get it.

this one loud, saucy, built for appetite. No BS, just dinner satisfaction.

Ingredients

• Sirloin steak, juicy protein, bold bite.
• Linguini, soft noodles that soak sauce, it’s comforting.
• Veg oil, neutral heat carrier.
• Toasted sesame oil, toasty aroma, adds depth.
• Garlic, punchy, keeps it lively.
• Ginger, bright spice, little kick.
• Yellow onion, sweet layers and bite.
• Red bell pepper, crunchy sweetness and color.
• Broccoli, green crunch and earthiness.
• Mushrooms, meaty umami, cozy feel.
• Green onions, you’ll want that fresh zing.
• Soy sauce, salty backbone, savory boost.
• Oyster sauce, deep rounded savory notes.
• Brown sugar, tiny caramel sweetness.
• Cornstarch, thickener that clings.
• Broth or water, it’s meaty moisture.
• Black pepper, warm sharpness, simple.
• Plus red flakes, optional heat kick.
• Sesame seeds, nutty sprinkle, pretty finish.
• Salt, seasons steak and pasta.

Ingredient Quantities

• 1 lb sirloin steak, thinly sliced against the grain
• 8 oz linguini, cooked al dente and drained
• 2 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced or grated
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 4 oz mushrooms, sliced
• 1 bunch green onions, sliced (about 3 stalks)
• 1/4 cup low sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1/4 cup beef broth or water
• 1/4 tsp black pepper, or to taste
• Pinch of red pepper flakes, optional
• 1 tbsp sesame seeds, optional
• Salt, for seasoning steak and pasta as needed

How to Make this

1. Cook the linguini in salted boiling water until just al dente, drain, toss with a little vegetable oil to stop sticking, set aside.

2. Pat the sirloin dry and season lightly with salt and black pepper. Toss the steak slices with 1 tablespoon of cornstarch so they get a thin coating, this helps make a nice sear and gives the sauce something to cling to.

3. Whisk together the sauce: soy sauce, oyster sauce, brown sugar, beef broth or water, the remaining 1/2 tablespoon cornstarch (if you used 1 tbsp total, reserve about half for slurry), black pepper and a pinch of red pepper flakes if using. Set aside.

4. Heat a large wok or skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Quickly sear the steak in batches so it browns but stays tender, about 1 to 2 minutes per side for thin slices. Remove steak to a plate and keep juices in the pan.

5. Lower heat to medium-high, add remaining 1 tablespoon vegetable oil and the toasted sesame oil. Add garlic and ginger, stir for 15 seconds until fragrant but not burnt. Add sliced onion, bell pepper, broccoli and mushrooms. Stir fry about 3 to 4 minutes until veggies are crisp tender.

6. Push veggies to the side, add the steak back to the pan with any accumulated juices, then pour the prepared sauce into the center. Let it bubble and thicken for about 1 minute, stirring so the cornstarch activates and coats everything.

7. Add the cooked linguini and most of the sliced green onions to the pan. Toss everything together with tongs or two spatulas so the noodles pick up the sauce and the ingredients are evenly mixed. Taste and adjust salt or soy if it needs more.

8. Turn off the heat and stir in a drizzle more toasted sesame oil if you want extra aroma. Sprinkle with sesame seeds and the remaining green onions.

9. Serve hot right away. If the sauce gets too thick while resting, splash a little warm water or beef broth to loosen it. Enjoy it messy and bold.

Equipment Needed

1. Large pot for boiling the linguini (with lid, if you got one)
2. Colander to drain the pasta
3. Big wok or large heavy skillet for searing and stir frying
4. Tongs plus 1 or 2 spatulas for tossing noodles and stirring
5. Cutting board and a sharp chef knife (you’ll use both a lot)
6. Small bowl and whisk or fork to mix the sauce and cornstarch slurry
7. Measuring spoons and 1/4 cup measuring cup for sauces and cornstarch
8. Plate or shallow bowl to rest the seared steak between batches
9. Garlic press or microplane for the ginger and garlic, optional but handy
10. Oven mitts or a kitchen towel and a set of chopsticks or serving forks for plating

FAQ

Sirloin Steak Stir Fry Recipe Substitutions and Variations

• Sirloin steak: flank or skirt steak, thinly sliced against the grain; thin-sliced ribeye for more fat and flavor; or 1 lb chicken breast or thighs if you want poultry instead.
• Linguini: use rice noodles or pad thai style noodles for a lighter texture; udon for a chewy bite; or regular spaghetti in a pinch.
• Oyster sauce: hoisin sauce for sweetness and depth; 1 tsp fish sauce plus 1 tsp brown sugar to mimic umami; or a splash of teriyaki sauce if you like it sweeter.
• 1/4 cup beef broth: chicken broth or vegetable broth work fine; water plus 1/2 beef bouillon cube if you need the beefy taste; or just water with a pinch of salt if you dont have any broth.

Pro Tips

1) Sear the steak in really hot pan and do it fast, in batches so you don’t crowd the meat. Crowding makes it steam not brown, and browned bits are what give the sauce big flavor. If your first batch sticks a bit, don’t scrape it off, add a splash of broth or soy when you deglaze and scrape those bits into the sauce.

2) Coat the steak lightly with cornstarch, but shake off any excess so it’s a thin dusting. Too much cornstarch makes the coating gummy. Also, toss the pasta with a bit of oil right after draining so it doesnt clump, but don’t overdo it or the sauce wont stick.

3) Cook the veggies hot and quick so they stay crisp tender. Start with the ones that take longer (broccoli, onion) then add peppers and mushrooms last. If your broccoli is thick, cut stems thinner or blanch briefly so everything finishes at the same time.

4) Taste and adjust at the end instead of the start. The soy and oyster sauce can be salty, and the cornstarch concentrates flavor. If it’s too thick, add warm broth or a splash of water, if it’s flat add a tiny bit more soy and a squeeze of lime or a pinch of sugar to brighten it. Sprinkle sesame oil and green onions at the end for fresh aroma, not during long cooking.

Sirloin Steak Stir Fry Recipe

Recipe by James Level

0.0 from 0 votes

I made a Beef Noodle Stir Fry with sirloin and linguini that honestly stomps on takeout and leaves your usual stir fry jealous.

Pin

Servings

4

servings

Calories

586

kcal

Equipment: 1. Large pot for boiling the linguini (with lid, if you got one)
2. Colander to drain the pasta
3. Big wok or large heavy skillet for searing and stir frying
4. Tongs plus 1 or 2 spatulas for tossing noodles and stirring
5. Cutting board and a sharp chef knife (you’ll use both a lot)
6. Small bowl and whisk or fork to mix the sauce and cornstarch slurry
7. Measuring spoons and 1/4 cup measuring cup for sauces and cornstarch
8. Plate or shallow bowl to rest the seared steak between batches
9. Garlic press or microplane for the ginger and garlic, optional but handy
10. Oven mitts or a kitchen towel and a set of chopsticks or serving forks for plating

Ingredients

• 1 lb sirloin steak, thinly sliced against the grain

• 8 oz linguini, cooked al dente and drained

• 2 tbsp vegetable oil

• 1 tsp toasted sesame oil

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced or grated

• 1 small yellow onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 cup broccoli florets

• 4 oz mushrooms, sliced

• 1 bunch green onions, sliced (about 3 stalks)

• 1/4 cup low sodium soy sauce

• 2 tbsp oyster sauce

• 1 tbsp brown sugar

• 1 tbsp cornstarch

• 1/4 cup beef broth or water

• 1/4 tsp black pepper, or to taste

• Pinch of red pepper flakes, optional

• 1 tbsp sesame seeds, optional

• Salt, for seasoning steak and pasta as needed

Directions

• Cook the linguini in salted boiling water until just al dente, drain, toss with a little vegetable oil to stop sticking, set aside.
• Pat the sirloin dry and season lightly with salt and black pepper. Toss the steak slices with 1 tablespoon of cornstarch so they get a thin coating, this helps make a nice sear and gives the sauce something to cling to.
• Whisk together the sauce: soy sauce, oyster sauce, brown sugar, beef broth or water, the remaining 1/2 tablespoon cornstarch (if you used 1 tbsp total, reserve about half for slurry), black pepper and a pinch of red pepper flakes if using. Set aside.
• Heat a large wok or skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Quickly sear the steak in batches so it browns but stays tender, about 1 to 2 minutes per side for thin slices. Remove steak to a plate and keep juices in the pan.
• Lower heat to medium-high, add remaining 1 tablespoon vegetable oil and the toasted sesame oil. Add garlic and ginger, stir for 15 seconds until fragrant but not burnt. Add sliced onion, bell pepper, broccoli and mushrooms. Stir fry about 3 to 4 minutes until veggies are crisp tender.
• Push veggies to the side, add the steak back to the pan with any accumulated juices, then pour the prepared sauce into the center. Let it bubble and thicken for about 1 minute, stirring so the cornstarch activates and coats everything.
• Add the cooked linguini and most of the sliced green onions to the pan. Toss everything together with tongs or two spatulas so the noodles pick up the sauce and the ingredients are evenly mixed. Taste and adjust salt or soy if it needs more.
• Turn off the heat and stir in a drizzle more toasted sesame oil if you want extra aroma. Sprinkle with sesame seeds and the remaining green onions.
• Serve hot right away. If the sauce gets too thick while resting, splash a little warm water or beef broth to loosen it. Enjoy it messy and bold.

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: 438g
• Total number of serves: 4
• Calories: 586kcal
• Fat: 21g
• Saturated Fat: 6g
• Trans Fat: 0.05g
• Polyunsaturated: 3g
• Monounsaturated: 10g
• Cholesterol: 136mg
• Sodium: 450mg
• Potassium: 595mg
• Carbohydrates: 57g
• Fiber: 4.5g
• Sugar: 5g
• Protein: 41g
• Vitamin A: 1200IU
• Vitamin C: 50mg
• Calcium: 100mg
• Iron: 4.2mg