I can’t get enough of this sirloin steak stir fry with linguini, packed with juicy beef, saucy noodles, and bold flavor in every bite. It’s the kind of dinner that makes regular stir fry feel a little jealous.
I’m obsessed with this Sirloin Steak Stir Fry because it hits that takeout craving without tasting like a copycat. I get juicy sirloin steak, slick linguini noodles, and that glossy, savory bite that makes me keep twirling forkfuls straight from the pan.
But the real reason I love it? The noodles grab every bit of sauce, while the beef stays bold and tender instead of getting lost in the mix.
And yes, I absolutely count this as a weeknight win. Fast, messy, loaded with flavor.
The kind of dinner I think about again before the dishes are even done tonight.
Ingredients
- Sirloin steak brings the hearty bite, and slicing it thin keeps it tender.
- Linguini noodles soak up the sauce like they were made for stir fry.
- Garlic and ginger give that cozy, takeout-style smell right away.
- Red bell pepper adds sweetness, color, and a little fresh crunch.
- Carrot keeps things bright, slightly sweet, and honestly kind of pretty.
- Broccoli makes it feel balanced, plus it catches sauce in every little top.
- Green onions add a fresh pop so the dish doesn’t feel too heavy.
- Soy, oyster, and hoisin sauces make it salty, savory, and a little sweet.
- Brown sugar and rice vinegar balance everything, so it’s not just salty.
- Sesame oil brings that nutty finish you’ll notice right away.
- Basically, cornstarch slurry makes the sauce glossy and clingy in the best way.
- Sesame seeds are optional, but they add a cute little crunch on top.
Ingredient Quantities
- 1 pound sirloin steak, thinly sliced against the grain
- 8 ounces linguini noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1 cup broccoli florets
- 3 green onions, sliced
- 1/4 cup low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon sesame seeds, optional
How to Make this
1. Cook linguini according to package directions until al dente, drain and set aside.
2. In a small bowl combine soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, and toasted sesame oil; stir to dissolve sugar.
3. Toss thinly sliced sirloin with a pinch of salt and pepper and 1 tablespoon of the sauce mixture; let rest 5 minutes.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Add beef in a single layer and sear 1 to 2 minutes per side until just browned; remove and set aside.
5. Add the remaining 1 tablespoon vegetable oil to the pan, then add garlic and ginger and cook 30 seconds until fragrant.
6. Add red bell pepper, carrot, and broccoli and stir fry 3 to 4 minutes until vegetables are crisp tender.
7. Return beef to the pan along with cooked linguini and pour the remaining sauce over everything. Toss to combine.
8. Stir the cornstarch slurry, add to the pan, and cook 1 to 2 minutes until sauce thickens and coats the noodles and meat.
9. Add sliced green onions, taste and adjust salt and pepper as needed, then remove from heat.
10. Serve topped with sesame seeds if desired.
Equipment Needed
1. Large pot for boiling linguini
2. Colander for draining pasta
3. Large skillet or wok for stir frying
4. Small bowl for mixing sauce
5. Measuring cups and spoons
6. Chef knife
7. Cutting board
8. Tongs or long-handled spatula for tossing noodles and beef
9. Wooden spoon or heatproof spatula for stirring
10. Small bowl and spoon for cornstarch slurry and seasoning adjustments
FAQ
Sirloin Steak Stir Fry Recipe Substitutions and Variations
- Sirloin steak
- Flank or skirt steak, thinly sliced against the grain
- Boneless chicken thighs, thinly sliced
- Extra-firm tofu, pressed and sliced for a vegetarian option
- Portobello mushrooms, sliced, for a meaty vegetarian swap
- Linguini noodles
- Rice noodles, for a lighter, gluten free option
- Soba noodles, for a nuttier flavor
- Udon noodles, for a chewier texture
- Spaghetti, if you want a pantry-friendly substitute
- Oyster sauce
- Hoisin sauce mixed with a splash of soy sauce, for sweetness and depth
- Fish sauce plus a pinch of sugar, for umami and saltiness
- Mushroom soy sauce, for a vegetarian umami boost
- Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
- Arrowroot powder mixed with cold water, same ratio, for a glossy finish
- Tapioca starch mixed with cold water, similar thickening power
- All purpose flour mixed into a paste with water, use slightly more flour and cook a bit longer to remove raw taste
Pro Tips
1. Slice the steak very thin and against the grain, then pat pieces dry before tossing with the sauce. That helps them brown quickly and stay tender rather than steaming in the pan.
2. Get the pan ripping hot before you add the beef and work in small batches if needed. A crowded pan lowers the temperature and gives you stewed meat instead of those tasty seared edges.
3. Cook the noodles just to al dente and rinse briefly under hot water to remove excess starch. That prevents them from clumping and lets the sauce cling evenly without getting gloopy.
4. Add the cornstarch slurry gradually and give it time to bubble and thicken for at least a minute. If the sauce gets too thick, loosen it with a splash of water or a teaspoon of soy sauce rather than more liquid ingredients that will dilute flavor.
Sirloin Steak Stir Fry Recipe
I can’t get enough of this sirloin steak stir fry with linguini, packed with juicy beef, saucy noodles, and bold flavor in every bite. It’s the kind of dinner that makes regular stir fry feel a little jealous.
4
servings
610
kcal
Equipment: 1. Large pot for boiling linguini
2. Colander for draining pasta
3. Large skillet or wok for stir frying
4. Small bowl for mixing sauce
5. Measuring cups and spoons
6. Chef knife
7. Cutting board
8. Tongs or long-handled spatula for tossing noodles and beef
9. Wooden spoon or heatproof spatula for stirring
10. Small bowl and spoon for cornstarch slurry and seasoning adjustments
Ingredients
-
1 pound sirloin steak, thinly sliced against the grain
-
8 ounces linguini noodles
-
2 tablespoons vegetable oil
-
3 cloves garlic, minced
-
1 tablespoon fresh ginger, minced
-
1 medium red bell pepper, thinly sliced
-
1 medium carrot, julienned or thinly sliced
-
1 cup broccoli florets
-
3 green onions, sliced
-
1/4 cup low sodium soy sauce
-
2 tablespoons oyster sauce
-
1 tablespoon hoisin sauce
-
1 tablespoon brown sugar
-
1 tablespoon rice vinegar
-
1 teaspoon toasted sesame oil
-
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
-
Salt and freshly ground black pepper, to taste
-
1 tablespoon sesame seeds, optional
Directions
- Cook linguini according to package directions until al dente, drain and set aside.
- In a small bowl combine soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, and toasted sesame oil; stir to dissolve sugar.
- Toss thinly sliced sirloin with a pinch of salt and pepper and 1 tablespoon of the sauce mixture; let rest 5 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Add beef in a single layer and sear 1 to 2 minutes per side until just browned; remove and set aside.
- Add the remaining 1 tablespoon vegetable oil to the pan, then add garlic and ginger and cook 30 seconds until fragrant.
- Add red bell pepper, carrot, and broccoli and stir fry 3 to 4 minutes until vegetables are crisp tender.
- Return beef to the pan along with cooked linguini and pour the remaining sauce over everything. Toss to combine.
- Stir the cornstarch slurry, add to the pan, and cook 1 to 2 minutes until sauce thickens and coats the noodles and meat.
- Add sliced green onions, taste and adjust salt and pepper as needed, then remove from heat.
- Serve topped with sesame seeds if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 303g
- Total number of serves: 4
- Calories: 610kcal
- Fat: 23.3g
- Saturated Fat: 6.1g
- Trans Fat: 0.05g
- Polyunsaturated: 3g
- Monounsaturated: 9g
- Cholesterol: 102mg
- Sodium: 1000mg
- Potassium: 783mg
- Carbohydrates: 55.5g
- Fiber: 4g
- Sugar: 6.5g
- Protein: 40g
- Vitamin A: 2353IU
- Vitamin C: 61mg
- Calcium: 50mg
- Iron: 5.6mg
