Stir-Fried Rice Noodles with Beef and Bell Peppers

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick stir-fry blending tender beef strips with crisp bell peppers and silky rice noodles in a savory soy-based sauce. This Asian-inspired gluten-free recipe, ready in about 35 minutes, pairs dried rice noodles, beef sirloin, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Asian cuisine 450 cal/serving

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Ingredients

8 oz dried rice noodles
10 oz, thinly sliced against the grain beef sirloin
1 medium, thinly sliced red bell pepper
1 medium, thinly sliced green bell pepper
4, minced garlic cloves
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp, grated fresh ginger
2, sliced green onions
1/4 tsp (optional) crushed red pepper flakes

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Instructions

Step 1: Soak 8 oz dried rice noodles in warm water for 20 minutes until pliable, then drain well.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 10 oz thinly sliced beef sirloin and stir-fry for 2-3 minutes until browned but still tender; remove beef and set aside.
Step 3: In the same wok, add 4 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper; stir-fry for 2-3 minutes until vegetables are crisp-tender.
Step 5: Return the beef to the wok along with the drained noodles. Add 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, and 1/4 tsp crushed red pepper flakes if using. Toss everything together over medium-high heat for 2 minutes until noodles are heated through and coated in sauce.
Step 6: Remove from heat, sprinkle 2 sliced green onions over the top, and serve immediately.