Beef and Pepper Noodles

These noodles combine sliced steak, peppers and a light soy-and-ginger sauce. Cooking the steaks whole makes their temperature easier to check than that of thin raw strips. Rest them while the vegetables cook, then slice across the grain and fold them through at the end. Have the sauce mixed before heating the pan so the garlic and ginger do not burn while you measure.

Serves: 4 servings. Estimated prep: 20 minutes. Estimated cooking: 20 minutes. Timings are estimates; use the texture and doneness checks below.

Equipment: A large heavy frying pan or wok, a saucepan, colander, small bowl, tongs and a food thermometer.

Ingredients

• 2 sirloin steaks, about 250 g each and 2 cm thick
• 250 g dry wheat noodles
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 onion, thinly sliced
• 2 tablespoons neutral cooking oil, divided
• 2 garlic cloves, finely chopped
• 1 tablespoon finely grated fresh ginger
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 100 ml water, plus more if needed
• 1 teaspoon cornflour (cornstarch)
• 2 spring onions, thinly sliced
• 1/4 teaspoon ground black pepper

Instructions

1. Mix the sauce. Stir the soy sauce, vinegar, sugar, water and cornflour together in a bowl until no dry lumps remain. The cornflour settles as it stands, so stir it again just before pouring it into the pan.
2. Cook the noodles. Boil the noodles according to their packet instructions until just tender. Drain well. If the packet recommends rinsing, follow that advice. Keep them ready to add to the pan; loosen with a splash of hot water if they begin to stick.
3. Sear the steaks. Pat the steaks dry and season with the pepper. Heat 1 tablespoon oil in the large pan over medium-high heat. Cook the steaks, turning, until the centre reaches at least 63°C/145°F; start checking after about 3 minutes per side, but thickness and pan heat change the timing. Transfer to a clean plate and rest for at least 3 minutes before slicing.
4. Cook the peppers. Add the remaining oil to the pan. Cook the onion and both peppers for 4–6 minutes, tossing, until their edges colour but they still have some bite. Lower the heat slightly, add the garlic and ginger, and stir for 30 seconds.
5. Thicken the sauce. Stir the sauce again and pour it into the pan. Bring to a simmer and cook for 1–2 minutes, stirring, until it lightly coats the vegetables. Add a little water if it becomes gluey or too salty.
6. Toss and serve. Slice the rested steaks across the grain. Add the noodles, sliced beef and any juices to the pan. Toss briefly until everything is hot and coated, then finish with the spring onions. Serve immediately.

Give the beef room

A crowded pan cools quickly and encourages steaming. Cook the two steaks separately if needed, adding the second portion while the first rests. Avoid cutting the steaks open repeatedly to judge doneness; use a thermometer inserted into the centre from the side.

Adjust the sauce, not just the salt

Soy sauce brands vary. Reduced-sodium sauce is a useful starting point, but taste before adding extra seasoning. If you want more acidity, add a few drops of vinegar at the end. Chilli can be served separately so everyone can choose the heat.

Noodle alternatives

Rice noodles can be used, following their own soaking or boiling directions. Tamari may replace soy sauce, but check that it is certified gluten-free if needed. Keep the noodles slightly firm because they soften further when tossed in the sauce.

Storage and reheating

Refrigerate leftovers promptly in shallow covered containers, within 2 hours or within 1 hour above 32°C/90°F. Keep at 4°C/40°F or colder and use within 3–4 days. Reheat to 74°C/165°F throughout. Add a small splash of water to rice, pasta or stew as needed and stir so it heats evenly.

Allergen notes

Contains wheat and soy; some noodles also contain egg. Check all sauce and noodle labels.

Food-safety reference: USDA safe cooking, cooling and leftover guidance.

More meal ideas

Browse the complete recipe index for more meals, salads and desserts.

This recipe has not been kitchen-tested by Tasty Food. Cooking times are estimates. The featured image is an AI-generated serving illustration and may differ from your result.