This vibrant and flavorful dish combines tender, crisped beef strips, fresh vegetables, and bouncy egg noodles tossed in a tangy, sweet, and mildly spicy sauce. It comes together quickly, making it an excellent go-to meal when you want something satisfying and packed with flavor.
Why You’ll Love This Recipe
This recipe brings together everything you love in a comforting noodle dish: crispy beef, bright vegetables, and a sauce that balances heat, sweetness, and acidity. It’s fast enough for weeknights, customizable to your spice preference, and uses simple ingredients you can find anywhere. The noodles soak up the rich soy-lime sauce beautifully, giving every bite bold flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
400 g fresh medium egg noodles
300 g sirloin steak, thinly sliced
2 tbsp cornflour
1/4 tsp salt
1/4 tsp black pepper
2 tbsp oil (for frying the beef)
1 tbsp oil (for stir-frying the vegetables)
1 red bell pepper, deseeded and sliced
200 g broccoli florets
3 garlic cloves, minced
2 tsp minced ginger
90 ml fresh lime juice
90 ml dark soy sauce
6 tbsp caster sugar
1 red chilli, finely chopped
4 spring onions, chopped
To serve: 1 tsp chilli flakes, 1 tsp finely chopped fresh chillies, 2 finely chopped spring onions
Directions
Place the thinly sliced steak in a bowl and coat it with cornflour, salt, and pepper. Toss well to ensure every strip is evenly coated.
Heat 2 tablespoons of oil in a wok over high heat. Add the steak and fry for about 5 minutes until dark brown and crispy. Avoid stirring too often, as this helps maintain crispiness.
Remove the cooked beef with a slotted spoon and drain on kitchen paper.
Add 1 tablespoon of oil to the wok and stir-fry the broccoli and red bell pepper for 2–3 minutes until they are lightly cooked but still crisp.
Add the minced garlic and ginger. Stir-fry for an additional 30 seconds, then transfer the vegetables to the bowl with the beef.
In a separate bowl, whisk together lime juice, soy sauce, caster sugar, and chopped chilli.
Pour the sauce into the wok and bring it to a boil over high heat. Let it bubble for 2–3 minutes until slightly reduced.
Add the noodles and toss to coat them thoroughly in the sauce. Stir until the noodles are hot and evenly coated, about 2–3 minutes.
Return the beef and vegetables to the wok along with the chopped spring onions. Stir and heat through for another 2–3 minutes.
Serve hot, topped with chilli flakes, extra chopped chilli, and spring onions.
Servings and timing
This recipe serves 4 people.
Preparation time: approximately 15 minutes
Cooking time: approximately 15 minutes
Total time: about 30 minutes
Variations
Swap the sirloin steak for flank steak or ribeye for extra tenderness.
Use dried egg noodles instead of fresh—simply boil, drain, rinse, and toss with a little sesame oil before adding.
Increase or decrease the chilli level according to your heat preference.
Add extra vegetables such as snap peas, carrots, or mushrooms to customize the dish.
Replace lime juice with rice vinegar for a lightly different tang.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a wok or frying pan over medium heat, adding 1–2 tablespoons of water to loosen the sauce. Heat until piping hot, stirring regularly.
Reheating in the microwave is also possible—cover and heat in 1-minute intervals, stirring between each burst.
FAQs
How do I keep the beef crispy?
Ensure the beef is coated well in cornflour and avoid over-stirring while frying. High heat and minimal movement help it crisp.
Can I make this dish less spicy?
Yes, simply use a mild chilli or omit the fresh chilli and flakes.
Can I prepare the ingredients ahead of time?
You can slice the vegetables, mix the sauce, and slice the beef in advance. Keep everything refrigerated until cooking.
What noodles work best?
Fresh medium egg noodles are ideal, but dried egg noodles also work well when cooked according to package instructions.
Can I substitute the beef?
Yes, chicken or turkey strips can be used, adjusting cooking time as needed.
How can I prevent the noodles from sticking?
Toss cooked dried noodles with a teaspoon of sesame oil. Fresh noodles usually separate easily once heated in the sauce.
Is this dish freezer friendly?
Freezing is not recommended, as the noodles and vegetables may become mushy.
Can I reduce the sugar?
Yes, you may reduce the sugar slightly, but note that it balances the acidity of the lime and saltiness of the soy sauce.
What type of oil is best for frying?
A neutral, high-smoke-point oil such as avocado, rapeseed, or vegetable oil works best.
Can I double the recipe?
Yes, but cook the beef in batches to maintain crispiness.
Conclusion
Crispy Chilli Beef Noodles is a quick, flavorful, and satisfying dish that brings together crisp beef, tender vegetables, and a sauce packed with sweet, tangy, and spicy notes. With simple ingredients and straightforward steps, it’s perfect for weeknights or whenever you crave a delicious, homemade noodle meal. Enjoy it fresh, adjust the spice to your liking, and make it your own with easy variations.
Crispy Chilli Beef Noodles is a vibrant, one-wok meal that features tender-crisp beef, stir-fried vegetables, and egg noodles tossed in a bold, sweet-spicy soy-lime sauce. Ready in 30 minutes, it’s perfect for quick, satisfying dinners.
Ingredients
400 g fresh medium egg noodles
300 g sirloin steak, thinly sliced
2 tbsp cornflour
1/4 tsp salt
1/4 tsp black pepper
2 tbsp oil (for frying the beef)
1 tbsp oil (for stir-frying vegetables)
1 red bell pepper, deseeded and sliced
200 g broccoli florets
3 garlic cloves, minced
2 tsp minced ginger
90 ml fresh lime juice
90 ml dark soy sauce
6 tbsp caster sugar
1 red chilli, finely chopped
4 spring onions, chopped
To serve: 1 tsp chilli flakes, 1 tsp finely chopped fresh chillies, 2 finely chopped spring onions
Instructions
In a bowl, toss the sliced sirloin steak with cornflour, salt, and black pepper until evenly coated.
Heat 2 tbsp oil in a wok over high heat. Fry the steak for about 5 minutes until crispy and browned, stirring minimally. Remove and drain on kitchen paper.
Add 1 tbsp oil to the wok. Stir-fry broccoli and red bell pepper for 2–3 minutes until just tender.
Add garlic and ginger, cook for 30 seconds more, then transfer vegetables to the bowl with the beef.
In a small bowl, mix lime juice, soy sauce, caster sugar, and chopped red chilli.
Pour the sauce into the wok, bring to a boil, and reduce for 2–3 minutes until slightly thickened.
Add egg noodles to the wok, tossing to coat in the sauce. Stir and heat through for 2–3 minutes.
Return beef and vegetables to the wok with the chopped spring onions. Stir-fry for another 2–3 minutes until everything is hot and coated.
Serve immediately, topped with chilli flakes, extra fresh chilli, and spring onions.
Notes
For extra crispiness, fry beef in batches and avoid overcrowding the pan.
Reduce or increase chilli to adjust heat to preference.
Dried egg noodles can be used—boil and drain before use.
Add extra vegetables like mushrooms, carrots, or snap peas for variation.
Use rice vinegar instead of lime juice for a different tang.
