Sesame Beef Over Crispy Garlic Oil Noodles
Thin-sliced beef is seared until caramelized and tossed in a glossy homemade sesame beef sauce, then piled over noodles coated in fragrant golden garlic oil. Ready in about 35 minutes, this dish delivers bold, restaurant-style flavor for an easy weeknight dinner.
Equipment
- Large wok or heavy skillet
- Medium saucepan for boiling noodles
- Mixing bowls
- Sharp chef's knife
- Tongs
Ingredients
Sesame Beef
- 1 lb flank steak or sirloin thinly sliced against the grain
- 2 tbsp soy sauce for marinade
- 1 tbsp cornstarch for marinade
- 2 tbsp vegetable oil for searing
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 3 tbsp soy sauce for sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil toasted
- 1/4 cup beef broth or water
- 1 tsp cornstarch mixed with 2 tbsp water, for slurry
Garlic Oil Noodles
- 8 oz lo mein noodles or spaghetti
- 1/4 cup vegetable oil for garlic oil
- 6 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp sugar
For Garnish
- 2 whole scallions sliced
- 1 tbsp sesame seeds toasted
- 1/2 tsp red pepper flakes optional
Instructions
- Slice the steak thinly against the grain into strips about a quarter inch thick. Toss the beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch and let marinate for 10 to 15 minutes.
- Bring a pot of well-salted water to a boil and cook the noodles according to package directions. Drain and set aside.
- Warm the vegetable oil for the noodles in a small saucepan over medium-low heat. Add the minced garlic and stir constantly for 2 to 3 minutes until light golden and fragrant, then immediately remove from heat.
- Toss the warm, drained noodles with the garlic oil, soy sauce, oyster sauce, and sugar until well coated. Set aside.
- Heat a wok or large skillet over high heat until just smoking. Add a thin layer of oil and sear the marinated beef in a single layer for 1 to 2 minutes per side until deeply browned, working in batches to avoid crowding the pan. Transfer beef to a plate.
- In the same pan, add the garlic and ginger and stir for 30 seconds. Pour in the soy sauce, brown sugar, rice vinegar, and beef broth, and bring to a simmer for 1 minute.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and turns glossy. Return the beef to the pan and toss to coat, then drizzle with sesame oil.
- Divide the garlic oil noodles among bowls and top with the sesame beef and sauce. Garnish with sliced scallions, toasted sesame seeds, and red pepper flakes if desired. Serve immediately.
Notes
Slice the beef against the grain for the most tender results. Watch the garlic oil closely since garlic burns fast and turns bitter once it goes too dark. Leftovers keep in an airtight container in the refrigerator for up to 3 days, and the beef and sauce freeze well for up to 2 months separate from the noodles. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.