These savory, time-saving, easy steak noodles with succulent pieces of perfectly cooked beef and juicy vegetables is my go-to meal on a busy night. And after a lot of trying and testing, I hereby solemnly swear that these here are the tastiest, easiest noodles with the most perfect steak you will ever try! The secret lies in using flap steak, or steak bavette. Although it is somewhat pricier than what I would normally pop into noodles, it is so rich in both taste and texture that a little goes a long way.
The Flavour Affair:
Beef + soy + sesame + ginger + garlic + lime + coriander
A twist on popular beef Chow Mein noodles, this dish is elevated with freshness of coriander, tanginess of lime and the deep flavour of steak.
Beef: I recommend using bavette (flap) steak. In addition to its intensity, it has just the right amount of marble to stay reliably juicy. It is also thin enough to only require a couple of minutes on the pan.
Soy sauce: use light soy sauce to not overpower the taste of beef.
Sesame oil: balances the saltiness of soy sauce with earthy, nutty, slightly sweet flavours.
Ginger and garlic: add sharpness and pungency.
Lime: completes the flavour profile with sour, tart notes.
Coriander: adds a fresh finishing touch.
Other ingredients: load your noodles with crunchy carrots, onions or cabbage, juicy bell peppers or nutritious greens such as broccoli or green beans.
How to make Easy Steak Noodles:
Use this simple technique and forget overcooked and chewy beef! Take the steaks out of the fridge 30 minutes before cooking. Season them with salt and pepper and brush with a little oil. Heat a pan to high and sear the steaks on both sides for just a minute or two (depending on how thick they are). Transfer to a cutting board and leave to rest for a few minutes, then slice against the grain into bite-sized pieces. In the meantime, lower the heat to medium-high and add a splash of sesame oil to the same pan. Add the vegetables, garlic and ginger and stir-fry for a couple of minutes. Pour in the soy sauce, give it a good stir and squeeze over the lime wedge. Ideally, you should boil the noodles at the same time as the vegetables are cooking. Then once the vegetables are done, pop in the slices of steak and heat through before mixing with the noodles.
Bon Appetit!
Easy Steak Noodles
Equipment
- 1 Frying Pan
- 1 Large Pot
Ingredients
- 200-250 g bavette (flap) steak
- 400 g medium egg noodles
- 2 cups mixed shredded vegetables such as carrots cabbage, bell peppers, onions, green beans etc
- 2 tbsp olive oil
- 1 tbsp sesame oil
- A good splash of soy sauce approx 1/3 cups
- 2 tsp each freshly grated garlic and ginger
- A lime wedge
- A handful of fresh coriander leaves
Instructions
- Put a boil of water for noodles to boil.
- Season steaks with salt and pepper. Heat a frying pan until smoking hot, add 2 tbsp olive oil and fry the steaks for just a couple of minutes on each side (depending on how thick they are).
- Transfer to a plate, let rest for a few minutes then slice into bite sized pieces.
- The water should be boiling by now – add the noodles and cook according to the instructions, usually 4-5 minutes.
- In the meantime, lower the heat to medium, add the sesame oil, vegetables, ginger and garlic and stir fry for a minute or two. Pour in the the soy sauce, give it a good mix and squeeze over a lime wedge.
- Add the sliced steaks and heat through before mixing with the drained noodles.
- Transfer to a bowl with drained noodles and toss to combine. Serve garnished with fresh coriander leaves.
Notes
- If you don’t want to spend too much time thinking about it, just grab a bag of pre-packed vegetables for stir fry. Otherwise take a look in the fridge: carrots, cabbage, bell peppers, green beans, broccoli or even cauliflower can all find their place in that bowl. One thing you don’t want top miss is coriander though – it brings in a lot of freshness and balances the intensity of beef.
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