Thai Beef with Noodles

Sirloin marinated in sherry, soy, ginger, and garlic, then seared hot and sliced thin over noodles. The clever move here is reusing the marinade: after pulling the steak, you cornstarch-thicken what’s left into a glossy pan sauce so nothing gets wasted and every flavor lands on the plate.

Fifteen minutes of marinating is enough for sirloin since the cut is tender to start. Push longer and the soy will start curing the surface and pull moisture out. Slice the cooked steak against the grain into thin ribbons so each piece stays tender against the noodles.

Red pepper flakes carry the heat. Use tamari instead of soy sauce to keep the dish gluten-free without losing that salty backbone.

Chef Tips

• Pat the steak dry before it hits the skillet so it sears instead of steams
• Cook to medium-rare for the most tender result. Sirloin gets chewy fast past medium
• Let the meat rest a couple of minutes before slicing so the juices stay in
• Bring the marinade to a full boil before serving since it touched raw beef

Variations

• Swap sirloin for flank or skirt steak, sliced thin against the grain
• Toss in snap peas, sliced bell pepper, or julienned carrots when you boil the marinade
• Use rice noodles or udon instead of egg noodles for a different texture