Make crispy chilli beef noodles at home with tender steak, crunchy vegetables, and a spicy soy-lime sauce. This easy stir-fry recipe is perfect for a quick Asian dinner packed with bold flavors and ready in under 30 minutes. Serve with fresh egg noodles and extra chillies for a flavorful, homemade takeaway-style meal.

A bold and flavorful stir-fry made with crispy strips of beef, fresh vegetables, and bouncy egg noodles tossed in a tangy-sweet chilli-lime sauce. Perfect for a quick weeknight dinner packed with texture and heat.

Table of Contents

Ingredients

For the Beef

300 g (10.6 oz) sirloin steak, thinly sliced (tip: freeze for 10 minutes to make slicing easier)
2 tbsp cornflour (cornstarch)
¼ tsp salt
¼ tsp black pepper
2 tbsp neutral oil (e.g., avocado, rapeseed, vegetable)

For the Vegetables & Sauce

1 tbsp neutral oil
1 red bell pepper, deseeded and sliced
200 g (7 oz) broccoli, cut into small florets
3 garlic cloves, minced
2 tsp fresh ginger, minced
90 ml (6 tbsp) fresh lime juice (about 3 limes)
90 ml (6 tbsp) dark soy sauce
6 tbsp caster sugar (or superfine sugar)
1 red chilli, finely chopped (use Fresno for mild heat or bird’s eye for more spice)
4 spring onions (scallions), cut into 2 cm pieces

To Serve

400 g (14 oz) fresh cooked egg noodles (see notes if using dried)
1 tsp chilli flakes
1 tsp finely chopped fresh chillies
2 spring onions, finely sliced

Instructions

Prepare the Beef
Place the steak strips in a bowl with cornflour, salt, and pepper. Toss to coat evenly.
Cook the Beef
Heat 2 tablespoons of oil in a wok or large frying pan over high heat. When hot, add the beef and fry for about 5 minutes until crisp and dark brown. Stir only occasionally for maximum crispiness. Remove with a slotted spoon and drain on kitchen paper.
Stir-fry the Vegetables
Lower the heat to medium. Add 1 tablespoon of oil, then stir-fry the red pepper and broccoli for 2–3 minutes until just tender but still crisp. Add the garlic and ginger, and cook for another 30 seconds, stirring constantly. Transfer vegetables to the bowl with the beef.
Make the Sauce
In a small bowl, mix the lime juice, soy sauce, sugar, and chopped chilli. Set aside.
Finish the Dish
Pour the sauce into the wok, increase heat to high, and let it bubble for 2–3 minutes to reduce slightly. Add the noodles and stir-fry for 2–3 minutes until heated through.
Combine Everything
Return the beef and vegetables to the wok along with the chopped spring onions. Toss everything together and heat through for 2–3 more minutes.
Serve
Divide into bowls and top with chilli flakes, extra chopped chillies, and spring onions.

Tips

Thin slices = crispier beef: Partially freezing the steak makes it easier to cut into ultra-thin strips.
Don’t overcrowd the pan: Fry the beef in batches if needed to avoid steaming.
Fresh vs. dried noodles: If using dried noodles, cook according to package instructions and rinse under cold water before stir-frying.

Variations and Substitutions

Protein swap: Try chicken, tofu, or prawns instead of beef.
Vegetables: Swap broccoli and peppers for sugar snap peas, carrots, or baby corn.
Gluten-free: Use tamari instead of soy sauce and rice noodles in place of egg noodles.

FAQs

Can I make this dish ahead of time?
It’s best served fresh, but you can prep the beef and chop the veggies in advance.

How spicy is this recipe?
Mild to medium. Adjust chilli type and quantity to your preference.

Can I use frozen vegetables?
Yes, but they may release more water, so stir-fry them quickly over high heat.

Serving Suggestions

Serve with lime wedges for extra zing.
Pair with cucumber salad or Asian slaw for contrast.
Add a sprinkle of sesame seeds or crushed peanuts for extra texture.

Why You’ll Love This Recipe

Quick and satisfying: Perfect for busy weeknights.
Crispy, saucy, and spicy: A texture and flavor bomb in every bite.
Flexible: Customizable with your favorite proteins and veggies.