Image Credit: Jo Cooks

• 1 pound top sirloin steak (or flank steak, thinly sliced)
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon baking soda (optional, for extra tender beef)
• 1 tablespoon vegetable oil

• 3 tablespoons soy sauce (low sodium)
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon chili garlic sauce (adjust to heat preference)
• 1 teaspoon dark soy sauce (optional, for color)
• 1 teaspoon sugar
• 1 teaspoon sesame oil

• 12 ounces flat noodles (rice or wheat noodles)
• 3 tablespoons vegetable oil (divided)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 1 red chili (thinly sliced)
• 2 medium bell peppers (cut into 1-inch pieces)
• 3 green onions (sliced, plus extra for garnish)
• Sesame seeds (for garnish (optional))

1. In a mixing bowl, blend soy sauce, cornstarch, sesame oil, and optional baking soda. Add sliced beef, toss to coat, and let marinate for 15 minutes.
2. Cook flat noodles according to the package directions, then drain, rinse with cold water, and set aside.
3. In a separate bowl, whisk together all the sauce ingredients, adjusting the chili garlic sauce to your spice preference.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer, searing for 1-2 minutes per side until browned. Remove from the pan and set aside.
5. In the same pan, add another tablespoon of oil. Sauté the garlic, ginger, and red chili for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for 2-3 minutes until tender but still crisp.
6. Push the vegetables to one side and add the remaining oil. Toss in the noodles, pour the sauce over the top, then return the beef to the pan. Stir everything together until evenly coated and heated through.
7. Garnish with green onions and sesame seeds, if desired, and serve hot.

Notes & Tips:​

• Choosing Beef: Flank steak or top sirloin are ideal, but ribeye and skirt steak also work well. Slice against the grain for the best texture. Using baking soda in the marinade helps tenderize the meat for that classic takeout-style bite.
• Noodle Options: Flat rice noodles are a favorite, but lo mein, egg noodles, or even ramen make great substitutes. If using dried noodles, slightly undercook them so they finish absorbing the sauce in the pan.
• Spice Levels: Want more heat? Increase the chili garlic sauce, add red pepper flakes, or drizzle on chili oil. Prefer it mild? Reduce or omit the chili garlic sauce.
• Sauce Adjustments: If the noodles soak up too much sauce, loosen them with a splash of water or beef broth. If the dish tastes too salty, balance it with a pinch of sugar or extra liquid.
• Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat with a splash of water or broth to refresh the sauce. Microwaving works, but stir halfway through for even heating.
• Freezing Tips: For best results, freeze the beef and sauce separately, then cook fresh noodles when serving. If freezing the full dish, let it cool completely before sealing in an airtight container for up to 2 months. Stir-fry directly from frozen with a little water to loosen the noodles.