Description
A lightning-fast, restaurant-quality Szechuan beef noodle stir-fry that delivers bold, numbing spice and tender beef in under 20 minutes, beating takeout in both flavor and cost.
Ingredients
- 1 pound (450g) Beef Sirloin or Flank Steak, sliced thinly against the grain
- 2 packages (approx. 400g) Udon Noodles or Rice Noodles
- 2 tablespoons Vegetable Oil (divided)
- 3 tablespoons Chili Crisp (Lao Gan Ma or similar)
- 1 teaspoon Szechuan Peppercorns, toasted and ground
- 3 tablespoons Soy Sauce
- 2 tablespoons Oyster Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Fresh Ginger, minced
- 4 cloves Garlic, minced
- 2–3 Fresh Chilies (Thai bird’s eye or jalapeño), sliced
- 4 stalks Green Onions, chopped (white and green parts separated)
Instructions
- Prep the beef: Let beef sit for 10 minutes to reach room temperature. Slice thinly against the grain and place in a bowl.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and half of the chili crisp. Set aside.
- Cook the noodles: Boil noodles in salted water according to package directions. Reserve ½ cup of starchy noodle water before draining. Rinse noodles under cold water and toss with a teaspoon of oil to prevent sticking.
- Toast the peppercorns: While noodles cook, toast Szechuan peppercorns in a dry skillet over medium-low heat for 30-60 seconds until fragrant. Let cool and grind coarsely.
- Sear the beef: Heat a wok or large skillet over high heat until smoking. Add oil and sear beef in a single layer (cook in batches if necessary) for 1-2 minutes per side until browned. Remove beef and set aside.
- Stir-fry aromatics: In the same wok, add a little more oil if needed. Lower heat to medium. Add white parts of green onions, garlic, and ginger. Stir-fry for 30 seconds. Add fresh chilies and cook for another 30 seconds. Add remaining chili crisp and ground Szechuan peppercorns, stirring for 15 seconds.
- Combine and sauce: Return beef to the wok. Pour in sauce mixture and toss for 1 minute. Add cooked noodles and toss vigorously. Add reserved noodle water if sauce is too thick. Cook for another minute until hot and glossy.
- Serve: Serve immediately in shallow bowls, topped with green parts of green onions, extra chili crisp, and toasted sesame seeds.
Notes
[‘Slice beef against the grain to ensure tenderness.’, ‘Toast Szechuan peppercorns to unlock their numbing aroma.’, ‘Reserve starchy noodle water to help emulsify and thicken the sauce.’, ‘Do not overcrowd the pan when searing beef to ensure a good crust.’, ‘Sauce tastes better on day two; leftovers keep well in the fridge for up to 3 days.’, ‘Reheat with a splash of water or broth to prevent noodles from becoming dry or mushy.’]
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sodium: 900
- Fat: 15
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
Keywords: Szechuan beef noodles, spicy noodles, quick dinner, takeout alternative, stir fry, beef noodles, ma la, chili crisp, weeknight dinner