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Sirloin Steak Stir Fry Recipe

Written by James Level Published on February 18, 2026

I made a Beef Noodle Stir Fry with sirloin and linguini that somehow tastes like the best mistake you’ll make this week.

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I’m obsessed with this sirloin steak stir fry; it’s a top pick in Sirloin Recipes because it hits that loud, meaty spot I crave. I love tossing sirloin steak, thinly sliced against the grain, and linguine, cooked until just al dente and drained, into a sauce that’s salty, sweet and slightly smoky.

It’s not dainty. It’s a beef noodle stir fry that feeds my hunger and cleans the plate.

I adore caramelized onions and garlic making the steak sing. And the noodles soak up every bit of sauce.

Worth skipping takeout. I want it weekly.

No regrets, just bold flavor.

Ingredients

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Sirloin steak: hearty protein, tender when sliced thin.
Linguine: chewy noodles that soak up sauce nicely.
Vegetable oil: neutral frying oil, keeps things from sticking.
Sesame oil: nutty punch of flavor, use sparingly, it’s strong.
Garlic: pungent kick, warms the whole dish.
Ginger: bright, zippy heat that cuts richness.
Yellow onion: sweet base, softens and adds depth.
Red bell pepper: sweet crunch and pop of color.
Broccoli florets: fresh green bite, actually kinda healthy.
Carrots: sweet crunch and visual contrast, you’ll like it.
Green onions: fresh, sharp finish tossed on top.
Soy sauce: salty backbone, brings savory umami.
Oyster sauce: deep, slightly sweet umami boost.
Rice vinegar: tangy lift that brightens heavy flavors.
Brown sugar: mellow sweet note, balances the salt.
Cornstarch slurry: thickens sauce so it clings.
Black pepper: subtle heat, freshly ground is best.
Toasted sesame seeds: tiny crunchy garnish, nice aroma.
Salt: use sparingly because soy’s already salty.
Basically, this combo makes a quick, satisfying stir fry.

Ingredient Quantities

1 pound sirloin steak, thinly sliced against the grain

8 ounces linguine, cooked until just al dente and drained

2 tablespoons vegetable oil (or canola)

1 tablespoon sesame oil, for flavor

3 cloves garlic, minced

1 tablespoon fresh ginger, peeled and minced

1 medium yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 cup broccoli florets, bite sized

2 carrots, julienned or thinly sliced

4 green onions, sliced on a bias

1/4 cup low sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar, packed

1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)

Freshly ground black pepper, to taste

1 teaspoon toasted sesame seeds, optional

Salt, to taste (used sparingly because soy sauce is salty)

How to Make this

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1. Pat the sirloin dry and slice it thin against the grain, season lightly with black pepper and a pinch of salt; set aside while you prep the veg and noodles.

2. Cook linguine until just al dente, drain, toss with a drizzle of sesame oil to keep it from sticking and set aside.

3. Whisk together soy sauce, oyster sauce, rice vinegar, brown sugar and the cornstarch slurry in a bowl; taste and adjust sweetness or salt if needed, remembering soy sauce is already salty.

4. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering; add the steak in a single layer and sear quickly, about 1 minute per side for thin slices, remove to a plate. Don’t overcrowd the pan or the meat will steam.

5. Add the remaining 1 tablespoon vegetable oil and the sesame oil to the pan; reduce heat to medium-high and toss in garlic and ginger, cook just 20 to 30 seconds until fragrant so they don’t burn.

6. Add onion, red bell pepper, carrots and broccoli; stir fry 3 to 5 minutes until veggies are bright and crisp tender, you want a little bite not mush.

7. Return the steak to the pan with the vegetables, pour in the sauce and stir constantly until it thickens and coats everything, about 1 to 2 minutes; if it gets too thick add a splash of water.

8. Add the cooked linguine and sliced green onions, toss gently but thoroughly so the noodles pick up the sauce and everything is well combined; heat through 1 minute.

9. Taste and adjust seasoning with a little more soy or a pinch of salt and black pepper if needed, finish with toasted sesame seeds sprinkled on top if using.

10. Serve hot right away for best texture; leftovers reheat well in a skillet with a splash of water or soy to loosen the sauce.

Equipment Needed

1. Large pot for boiling the linguine
2. Colander to drain the pasta
3. Large skillet or wok for stir frying
4. Sharp chef knife for slicing steak and veg
5. Cutting board
6. Mixing bowl and small bowl for the sauce and cornstarch slurry
7. Measuring spoons and measuring cup
8. Tongs or a wide spatula for tossing the steak and noodles
9. Whisk or fork to blend the sauce ingredients

FAQ

Q: How do I avoid overcooking the sirloin so it stays tender?

A: Slice thin against the grain and cook on high heat for only 1 to 2 minutes per side, stirring once or twice. Let the steak rest a few minutes off the heat before tossing with noodles so it stays juicy. Don’t crowd the pan, do it in batches if you must.

Q: Can I swap the linguine for something else?

A: Yep. Use rice noodles, udon, or even short pasta like penne. If using rice noodles soak them per package directions and add them at the end so they dont turn mushy.

Q: My sauce is too thin or too salty. How do I fix it?

A: For thin sauce add the cornstarch slurry a little at a time until it thickens, cook 30 seconds after adding. If too salty dilute with a splash of water or more rice vinegar and a pinch of sugar, or add more noodles and veggies to balance it out.

Q: Can I prep this ahead for meal prep?

A: You can slice the steak and chop vegetables a day ahead, store separately. Cooked stir fry is best same-day but will keep 3 days in the fridge. Reheat gently in a skillet over medium, add a splash of water or oil to loosen the sauce.

Q: Do I need a wok or will a skillet work?

A: A wok is great for high heat and tossing, but a heavy skillet or cast iron works fine. The key is high heat and quick cooking so the steak sears and veggies stay crisp.

Q: Any swaps for soy or oyster sauce for allergies or gluten free?

A: Use tamari or gluten free soy sauce for gluten free. If allergic to shellfish, replace oyster sauce with mushroom stir fry sauce or extra soy and a touch more brown sugar for umami.

Sirloin Steak Stir Fry Recipe Substitutions and Variations

Sirloin steak: try flank steak, skirt steak, or thinly sliced ribeye for more marbling. If you want no beef use thin sliced tofu or seitan.
Linguine: swap for lo mein or chow mein egg noodles, rice noodles, or even spaghetti in a pinch.
Sesame oil: use toasted peanut oil, a little olive oil plus a pinch of toasted sesame seeds, or omit and add extra sesame seeds at the end.
Oyster sauce: substitute hoisin sauce for sweetness, fish sauce for umami (use less), or a mix of soy sauce plus a teaspoon of brown sugar.

Pro Tips

1. Slice the steak as thin as you can and chill it for 10 minutes first; cold meat slices sear faster and stay tender, plus they wont overcook while you stir fry the veg.
2. Don’t overcrowd the pan when searing the beef; do it in batches if needed so you get a quick brown crust instead of steaming it.
3. Cook the linguine slightly under al dente by 30 to 60 seconds if you can, since it will finish softening when tossed in the hot sauce and veggies.
4. Keep a small cup of hot water nearby to loosen the sauce if it thickens too fast, and always taste before adding extra salt because soy sauce already brings most of the saltiness.

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 somehow tastes like the best mistake you'll make this week.

Servings

servings

Calories

567

kcal

Equipment: 1. Large pot for boiling the linguine
2. Colander to drain the pasta
3. Large skillet or wok for stir frying
4. Sharp chef knife for slicing steak and veg
5. Cutting board
6. Mixing bowl and small bowl for the sauce and cornstarch slurry
7. Measuring spoons and measuring cup
8. Tongs or a wide spatula for tossing the steak and noodles
9. Whisk or fork to blend the sauce ingredients

Ingredients

1 pound sirloin steak, thinly sliced against the grain
8 ounces linguine, cooked until just al dente and drained
2 tablespoons vegetable oil (or canola)
1 tablespoon sesame oil, for flavor
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 cup broccoli florets, bite sized
2 carrots, julienned or thinly sliced
4 green onions, sliced on a bias
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar, packed
1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
Freshly ground black pepper, to taste
1 teaspoon toasted sesame seeds, optional
Salt, to taste (used sparingly because soy sauce is salty)

Directions

Pat the sirloin dry and slice it thin against the grain, season lightly with black pepper and a pinch of salt; set aside while you prep the veg and noodles.
Cook linguine until just al dente, drain, toss with a drizzle of sesame oil to keep it from sticking and set aside.
Whisk together soy sauce, oyster sauce, rice vinegar, brown sugar and the cornstarch slurry in a bowl; taste and adjust sweetness or salt if needed, remembering soy sauce is already salty.
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering; add the steak in a single layer and sear quickly, about 1 minute per side for thin slices, remove to a plate. Don’t overcrowd the pan or the meat will steam.
Add the remaining 1 tablespoon vegetable oil and the sesame oil to the pan; reduce heat to medium-high and toss in garlic and ginger, cook just 20 to 30 seconds until fragrant so they don't burn.
Add onion, red bell pepper, carrots and broccoli; stir fry 3 to 5 minutes until veggies are bright and crisp tender, you want a little bite not mush.
Return the steak to the pan with the vegetables, pour in the sauce and stir constantly until it thickens and coats everything, about 1 to 2 minutes; if it gets too thick add a splash of water.
Add the cooked linguine and sliced green onions, toss gently but thoroughly so the noodles pick up the sauce and everything is well combined; heat through 1 minute.
Taste and adjust seasoning with a little more soy or a pinch of salt and black pepper if needed, finish with toasted sesame seeds sprinkled on top if using.
Serve hot right away for best texture; leftovers reheat well in a skillet with a splash of water or soy to loosen the sauce.

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: 382g
Total number of serves: 4
Calories: 567kcal
Fat: 26g
Saturated Fat: 7.5g
Trans Fat: 0.12g
Polyunsaturated: 3.8g
Monounsaturated: 10g
Cholesterol: 102mg
Sodium: 925mg
Potassium: 671mg
Carbohydrates: 47g
Fiber: 5g
Sugar: 5.6g
Protein: 37g
Vitamin A: 3324IU
Vitamin C: 64mg
Calcium: 75mg
Iron: 4.9mg

Sirloin Steak Stir Fry Recipe

Written by James Level Published on February 18, 2026

I threw tender sirloin into linguini for a Beef Noodle Stir Fry that reads like a cheat code for dinner and will make your usual stir fry seem basic.

Jump to Recipe

I freakin’ love this sirloin steak stir fry because it hits that chewy, saucy, noodle-cradling spot in my brain. I get obsessed with the sizzle of sirloin steak, thinly sliced against the grain, tossed with linguini, cooked al dente, and crunchy veg.

It’s messy in the best way, slurpy and salty and loud. I don’t want delicate here.

I want bold. This Beef Noodle Stir Fry is go-to, Sirloin Recipes energy when I need dinner satisfaction.

No pretense. Just big beef flavor and carbs doing their job.

I always crave it on weeknights and weekends. It never lets me down.

Ingredients

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Sirloin steak, thinly sliced: hearty protein, tender if you slice against the grain.
Linguini, cooked al dente: carb base that soaks up sauce without getting mushy.
Soy sauce, divided: salty umami hits; you’ll use it for depth and seasoning.
Oyster sauce: sticky, savory boost that rounds out the soy sauce.
Rice vinegar: bright acidity that cuts through richness and adds zip.
Brown sugar: sweet counterpoint that balances salty and tangy notes.
Cornstarch slurry: thickens sauce so it clings to noodle and meat.
Toasted sesame oil: nutty finish, a little goes a long way.
Vegetable oil: neutral frying oil so nothing sticks and things crisp nicely.
Garlic, minced: punchy aromatics that make everything smell irresistible.
Ginger, minced: warm, peppery zip that complements the garlic.
Red bell pepper, thinly sliced: sweet crunch and vibrant color.
Green bell pepper, thinly sliced: crisp freshness and mild bitterness.
Onion, thinly sliced: sweetens when cooked, adds soft texture layers.
Broccoli florets: satisfying green bite and a little healthy crunch.
Carrot, julienned: sweet, colorful slivers that stay slightly crisp.
Green onions, diagonal: fresh, sharp garnish that brightens each bite.
Crushed red pepper flakes: heat control; add as much as you can handle.
Salt and black pepper: basic seasoning to taste, don’t skip it.
Sesame seeds, optional: tiny toasty bits for looks and subtle nutty crunch.

Ingredient Quantities

1 pound sirloin steak, thinly sliced against the grain

8 ounces linguini, cooked al dente and drained

3 tablespoons soy sauce, divided

1 tablespoon oyster sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

1 tablespoon cornstarch plus 2 tablespoons water for slurry

1 teaspoon toasted sesame oil

2 tablespoons vegetable oil for stir frying

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 medium red bell pepper, thinly sliced

1 medium green bell pepper, thinly sliced

1 small onion, thinly sliced

1 cup broccoli florets

1 medium carrot, julienned or thinly sliced

2 green onions, sliced on the diagonal

1/4 to 1/2 teaspoon crushed red pepper flakes or to taste

Salt and freshly ground black pepper to taste

Sesame seeds for garnish, optional

How to Make this

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1. Slice the sirloin thin against the grain, pat it dry, then toss with 2 tablespoons soy sauce, 1 teaspoon of the cornstarch (save the rest for the slurry), and a pinch of black pepper; let it sit 10 to 15 minutes while you prep the rest.

2. Whisk together the remaining 1 tablespoon soy sauce, oyster sauce, rice vinegar, brown sugar, toasted sesame oil, minced garlic, minced ginger, and the 2 tablespoons water; set that aside as your stir fry sauce.

3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering; add the steak in a single layer and sear about 1 minute per side until browned but still a little pink inside, then remove to a plate.

4. Add the remaining 1 tablespoon vegetable oil to the pan, throw in the onion, bell peppers, broccoli, and carrot; stir fry 3 to 4 minutes until vegetables are bright and just tender crisp.

5. Push the veggies to the side, add the minced garlic and ginger to the hot spot for 10 to 20 seconds until fragrant, then mix everything together.

6. Return the steak to the pan along with the cooked linguini and pour the sauce over; toss to combine and heat through for a minute.

7. Make the cornstarch slurry by mixing the remaining 1 tablespoon cornstarch with 2 tablespoons water, then pour it into the pan while stirring; simmer 30 to 60 seconds until sauce thickens and coats the noodles.

8. Stir in the sliced green onions and crushed red pepper flakes to taste, check seasoning and add salt and pepper if needed.

9. Turn off the heat, drizzle an extra tiny drop of sesame oil if you want more aroma, then transfer to a serving plate.

10. Garnish with sesame seeds and more green onions if you like, serve hot and enjoy.

Equipment Needed

1. Chef’s knife (for slicing the steak and veg, not razor sharp but sharp enough)
2. Cutting board (one for meat one for veg if you wanna avoid cross contamination)
3. Large skillet or wok (big enough to toss linguini and everything else)
4. Mixing bowls (one to marinate the steak, one for the sauce, one for slurry)
5. Tongs or spatula (to sear the steak and toss the noodles)
6. Whisk or fork (to mix the sauce and break up the cornstarch)
7. Measuring spoons and measuring cups (for soy, vinegar, sugar, cornstarch etc)
8. Plate or tray (to rest the seared steak while you cook the veggies)
9. Colander or strainer (for draining the linguini)

FAQ

Q: How do I keep the sirloin tender instead of chewy?

A: Slice thin against the grain like the recipe says, and cook on very high heat for just 1 to 2 minutes per side. Overcooking makes it tough, so get it seared fast and remove it from the pan when it’s still slightly pink.

Q: My linguini got soggy while stir frying, how do I avoid that?

A: Rinse the cooked linguini under cold water and toss with a little sesame or vegetable oil to stop it sticking. Add it at the end of cooking and stir just enough to coat with sauce, dont let it sit in the pan absorbing liquid.

Q: The sauce was thin, how can I thicken it fast?

A: Use the cornstarch slurry in the recipe and add it slowly while the sauce is simmering, stirring constantly. If it’s still thin after a minute, mix another teaspoon cornstarch with cold water and add a little at a time.

Q: Can I make this ahead or store leftovers?

A: Yes. Cook everything but toss noodles and steak together only when reheating if possible. Store in an airtight container up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or soy to loosen it.

Q: Any easy swaps for ingredients I dont have?

A: Sure. Use spaghetti if you dont have linguini, hoisin instead of oyster sauce in a pinch, and frozen mixed veggies for convenience. Adjust soy and sugar to taste when you swap.

Q: How do I control the spice level for picky eaters?

A: Start with 1/4 teaspoon crushed red pepper and add more to your own plate. You can also leave the flakes out completely and serve sriracha on the side so people can add what they like.

Sirloin Steak Stir Fry Recipe Substitutions and Variations

1 pound sirloin steak: substitute with thinly sliced flank steak or skirt steak. Both are a bit chewier but soak up the sauce well, and they slice well against the grain.
8 ounces linguini: swap for 8 ounces of rice noodles or udon noodles. Rice noodles make it more takeout-style, udon gives a chewier, heartier bite.
1 tablespoon oyster sauce: you can use 1 tablespoon hoisin sauce plus a splash of soy sauce for salt, or 1/2 tablespoon fish sauce plus 1/2 tablespoon brown sugar if you want that umami punch.
1 tablespoon rice vinegar: replace with 1 tablespoon apple cider vinegar or fresh lime juice for brightness. Lime gives a fresher, slightly fruity tang.

Pro Tips

1. Marinate the steak only briefly, 10 to 15 minutes. If you let it sit longer the cornstarch and soy can make it gummy, not tender. Pat the slices extra dry before searing so you get a good brown crust, otherwise it will steam and get chewy.

2. Cook the noodles a little under al dente, rinse with cold water and toss with a tiny bit of oil so they dont clump when you add them back to the pan. They will finish cooking in the sauce and stay springy instead of mushy.

3. High heat is your friend for stir frying. Make sure your pan is really hot before you add the steak or veggies, and dont overcrowd the pan. Work in batches if needed. Overcrowding drops the temp and everything steams instead of sears.

4. Make the slurry last and stir it in slowly while the pan simmers. If your sauce gets too thick add a tablespoon of water at a time to loosen it. Taste before you add salt since soy and oyster sauce already have plenty of salt, and a little extra rice vinegar can brighten a flat sauce.

Sirloin Steak Stir Fry Recipe

Recipe by James Level

0.0 from 0 votes

I threw tender sirloin into linguini for a Beef Noodle Stir Fry that reads like a cheat code for dinner and will make your usual stir fry seem basic.

Servings

servings

Calories

606

kcal

Equipment: 1. Chef’s knife (for slicing the steak and veg, not razor sharp but sharp enough)
2. Cutting board (one for meat one for veg if you wanna avoid cross contamination)
3. Large skillet or wok (big enough to toss linguini and everything else)
4. Mixing bowls (one to marinate the steak, one for the sauce, one for slurry)
5. Tongs or spatula (to sear the steak and toss the noodles)
6. Whisk or fork (to mix the sauce and break up the cornstarch)
7. Measuring spoons and measuring cups (for soy, vinegar, sugar, cornstarch etc)
8. Plate or tray (to rest the seared steak while you cook the veggies)
9. Colander or strainer (for draining the linguini)