Ingredients:

  • 8 oz (225g) flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp soy sauce (15 ml)
  • 1 tsp cornstarch (3g)
  • 1 tsp sesame oil (5 ml)
  • 8 oz (225g) dried egg noodles or rice noodles
  • 2 tbsp vegetable oil (30 ml), divided
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated (~1 tbsp, 6g)
  • 1 small red bell pepper, thinly sliced
  • 3 green onions, chopped (white and green parts separated)
  • ½ cup (75g) snap peas or sugar snap peas, trimmed
  • ¼ cup (60 ml) soy sauce (use low sodium if preferred)
  • 1 tbsp oyster sauce (15 ml) or mushroom sauce (for vegetarian option)
  • 1 tbsp honey or brown sugar (15 ml)
  • 1 tsp chili flakes or Sriracha (optional, for heat)
  • Toasted sesame seeds, for garnish
  • Fresh cilantro leaves, for garnish (optional)

Instructions:

  1. Combine sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Set aside for 10 minutes.
  2. Bring a large pot of salted water to a boil. Cook noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
  3. In a small bowl, whisk together soy sauce, oyster sauce, honey, and chili flakes (if using). Set aside.
  4. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and quickly sear until just browned but still tender, about 2-3 minutes. Remove beef and set aside.
  5. In the same pan, add remaining 1 tbsp oil. Sauté garlic, ginger, and white parts of green onions until fragrant (about 30 seconds). Add bell pepper and snap peas; stir-fry until tender-crisp, about 2-3 minutes.
  6. Return beef to the pan. Add noodles and pour in the stir-fry sauce. Toss everything together over medium-high heat until well coated and heated through (about 2 minutes). Adjust seasoning to taste.
  7. Transfer to serving bowls. Garnish with green parts of green onions, toasted sesame seeds, and cilantro leaves if desired.