I swapped rice for linguini and the result is the kind of Beef Noodle Stir Fry that makes every other takeout look sad.
Ingredients
- Sirloin steak: hearty protein, tender when sliced across the grain, really satisfying.
- Linguini: carries the sauce well, gives a chewy, comforting base.
- Vegetable oil: neutral cooking oil, lets the steak brown without fuss.
- Sesame oil: nutty aroma, adds that toasty finish you’ll notice instantly.
- Garlic: punchy and savory, makes everything smell like home.
- Ginger: bright, slightly spicy zing that cuts through richness.
- Yellow onion: sweet and softens up, adds mild savory depth.
- Red bell pepper: crunchy, sweet, and colorful—keeps things lively.
- Broccoli: crunchy green bite, makes it feel a bit healthier.
- Soy sauce: salty backbone, ties the whole thing together.
- Oyster sauce: savory and slightly sweet, it adds umami weight.
- Hoisin sauce: sticky sweetness with a hint of spice, fun contrast.
- Rice vinegar: bright acid, wakes up the sauce without being sharp.
- Sugar or honey: balances salt, gives a gentle caramel edge.
- Cornstarch slurry: thickens the sauce so it clings to noodles.
- Beef broth: adds meaty depth, makes the sauce feel richer.
- Salt and pepper: simple seasoning, tweak to taste and you’re good.
- Green onions: fresh, oniony pop at the end, looks pretty too.
Ingredient Quantities
- 1 lb sirloin steak, thinly sliced across the grain
- 8 oz linguini, cooked al dente and drained
- 2 tbsp vegetable oil or other neutral oil
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated or minced
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets (optional but nice)
- 3 tbsp soy sauce (use low sodium if you want)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar or plain white vinegar
- 1 tsp sugar or honey
- 1 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
- 1/4 cup beef broth or water
- Salt and black pepper to taste
- 2 green onions, sliced for garnish
- Red pepper flakes or sriracha for heat, optional
How to Make this
1. Slice the sirloin thinly across the grain, season with a little salt and pepper, then toss with half the cornstarch slurry to lightly coat the meat; this helps make a silky sauce and tenderizes the steak a bit.
2. Mix soy sauce, oyster sauce, hoisin, rice vinegar, sugar or honey, beef broth or water and the rest of the cornstarch slurry in a bowl; set the sauce aside.
3. Cook linguini to al dente, drain and toss with a teaspoon of sesame oil so it does not stick; set aside.
4. Heat 1 tbsp 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 and set aside when just browned but not overcooked.
5. Add the remaining vegetable oil and the sesame oil to the pan, reduce heat to medium-high and stir fry the onion, red bell pepper and broccoli (if using) until just tender crisp, about 3 to 4 minutes; add garlic and ginger in the last 30 seconds so they do not burn.
6. Return the steak to the pan, pour the prepared sauce over everything and bring to a simmer; the sauce should thicken and coat the meat and veggies within a minute or two.
7. Toss in the cooked linguini and stir constantly so the noodles soak up the sauce and everything heats through, about 1 to 2 minutes; if it seems dry add a splash more beef broth or water.
8. Taste and adjust seasoning with salt, pepper, extra soy sauce or a pinch of sugar if needed; add red pepper flakes or sriracha if you want heat.
9. Turn off the heat, sprinkle sliced green onions over the top and give everything one last toss to combine.
10. Serve immediately while hot, with extra sauce on the side if you like; leftovers reheat well but the noodles will soak more sauce over time.
Equipment Needed
1. Cutting board
2. Sharp chef’s knife
3. Large bowl for marinating and another for the sauce
4. Measuring spoons and measuring cups
5. Large pot for boiling pasta and a colander for draining
6. Large skillet or wok (high heat friendly)
7. Tongs or a wide spatula for searing and tossing
8. Small bowl and whisk or fork for the cornstarch slurry
9. Wooden spoon or silicone spatula for stir frying the veggies
10. Serving plates or a large serving bowl and a pair of chopsticks or forks
FAQ
Sirloin Steak Stir Fry Recipe Substitutions and Variations
- Sirloin steak: you can swap with flank or skirt steak (slice thin across the grain), or for a non-beef option use thinly sliced chicken breast or firm tofu for a vegetarian version.
- 8 oz linguini: rice noodles (pad thai style) or soba noodles work great, or just use regular spaghetti if thats what you have.
- 3 tbsp soy sauce: use tamari for gluten free cooking, or coconut aminos if you want something lower in sodium and a bit sweeter.
- 1 tbsp cornstarch slurry: arrowroot powder gives a clearer sheen, tapioca starch also works, or whisk 1 tbsp all purpose flour into the sauce but cook a bit longer to remove the raw flour taste.
Pro Tips
1. Pat the steak slices nearly dry before you season and toss with the slurry, otherwise the water on the meat will make the coating slide off and you wont get that silky sauce texture. Also chill the slices for 10 minutes if you can, they sear way nicer when cold.
2. Cook veggies super quick on high heat so they stay crisp, don’t crowd the pan or they steam. If your pan is small do them in two batches, you want bright color and a little bite, not mush.
3. Add garlic and ginger at the very end of the veg step, like the last 30 seconds, or they’ll burn and taste bitter. If you do burn them, scrape them out and start that step over, it really ruins the whole dish.
4. Toss the pasta with a teaspoon of sesame oil and reserve a little of the sauce liquid. When you mix everything, add the sauce gradually so the noodles soak up just enough, and keep a splash of broth or pasta water ready to loosen it if it gets gluey.
Sirloin Steak Stir Fry Recipe
I swapped rice for linguini and the result is the kind of Beef Noodle Stir Fry that makes every other takeout look sad.
4
servings
540
kcal
Equipment: 1. Cutting board
2. Sharp chef’s knife
3. Large bowl for marinating and another for the sauce
4. Measuring spoons and measuring cups
5. Large pot for boiling pasta and a colander for draining
6. Large skillet or wok (high heat friendly)
7. Tongs or a wide spatula for searing and tossing
8. Small bowl and whisk or fork for the cornstarch slurry
9. Wooden spoon or silicone spatula for stir frying the veggies
10. Serving plates or a large serving bowl and a pair of chopsticks or forks
Ingredients
-
1 lb sirloin steak, thinly sliced across the grain
-
8 oz linguini, cooked al dente and drained
-
2 tbsp vegetable oil or other neutral oil
-
1 tbsp sesame oil
-
3 cloves garlic, minced
-
1 inch fresh ginger, grated or minced
-
1 medium yellow onion, thinly sliced
-
1 red bell pepper, thinly sliced
-
1 cup broccoli florets (optional but nice)
-
3 tbsp soy sauce (use low sodium if you want)
-
1 tbsp oyster sauce
-
1 tbsp hoisin sauce
-
1 tbsp rice vinegar or plain white vinegar
-
1 tsp sugar or honey
-
1 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
-
1/4 cup beef broth or water
-
Salt and black pepper to taste
-
2 green onions, sliced for garnish
-
Red pepper flakes or sriracha for heat, optional
Directions
- Slice the sirloin thinly across the grain, season with a little salt and pepper, then toss with half the cornstarch slurry to lightly coat the meat; this helps make a silky sauce and tenderizes the steak a bit.
- Mix soy sauce, oyster sauce, hoisin, rice vinegar, sugar or honey, beef broth or water and the rest of the cornstarch slurry in a bowl; set the sauce aside.
- Cook linguini to al dente, drain and toss with a teaspoon of sesame oil so it does not stick; set aside.
- Heat 1 tbsp 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 and set aside when just browned but not overcooked.
- Add the remaining vegetable oil and the sesame oil to the pan, reduce heat to medium-high and stir fry the onion, red bell pepper and broccoli (if using) until just tender crisp, about 3 to 4 minutes; add garlic and ginger in the last 30 seconds so they do not burn.
- Return the steak to the pan, pour the prepared sauce over everything and bring to a simmer; the sauce should thicken and coat the meat and veggies within a minute or two.
- Toss in the cooked linguini and stir constantly so the noodles soak up the sauce and everything heats through, about 1 to 2 minutes; if it seems dry add a splash more beef broth or water.
- Taste and adjust seasoning with salt, pepper, extra soy sauce or a pinch of sugar if needed; add red pepper flakes or sriracha if you want heat.
- Turn off the heat, sprinkle sliced green onions over the top and give everything one last toss to combine.
- Serve immediately while hot, with extra sauce on the side if you like; leftovers reheat well but the noodles will soak more sauce over time.
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: 360g
- Total number of serves: 4
- Calories: 540kcal
- Fat: 23g
- Saturated Fat: 5.5g
- Trans Fat: 0.4g
- Polyunsaturated: 3g
- Monounsaturated: 7.5g
- Cholesterol: 80mg
- Sodium: 900mg
- Potassium: 550mg
- Carbohydrates: 47g
- Fiber: 2g
- Sugar: 3g
- Protein: 36g
- Vitamin A: 500IU
- Vitamin C: 60mg
- Calcium: 38mg
- Iron: 2mg
