1 lb flank, sirloin, or ribeye steak (thinly sliced)

2 tbsp soy sauce

1 tbsp oyster sauce (optional)

1 tsp cornstarch

1 tsp sesame oil

8 oz noodles (udon, ramen, or spaghetti)

2 tbsp vegetable oil (divided)

4 tbsp unsalted butter

4 cloves garlic, minced

1 tsp grated ginger

2 tbsp soy sauce

1 tbsp hoisin sauce

1 tbsp honey or brown sugar

1/4 cup beef broth or water

1/4 tsp red pepper flakes (optional)

Sesame seeds (optional topping)

Green onions (optional topping)

Red chili slices (optional topping)

Fresh cilantro (optional topping)

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Marinate the sliced steak with soy sauce, oyster sauce, cornstarch, and sesame oil. Let it rest for 10–15 minutes.
Cook the noodles until al dente according to package instructions. Drain and set aside.
Heat half the vegetable oil in a pan and sear the marinated steak for 1–2 minutes per side. Remove from the pan.
In the same pan, add the remaining oil and butter. Once melted, sauté garlic and ginger until fragrant.
Stir in soy sauce, hoisin sauce, honey, broth, and red pepper flakes. Simmer until the sauce thickens slightly.
Return the steak to the pan and add the noodles. Toss everything together until evenly coated.
Serve hot, topped with sesame seeds, green onions, chili slices, or cilantro.

Use chicken, shrimp, or tofu instead of steak for variety.

Try different noodles like soba, rice noodles, or egg noodles.

Add vegetables such as bell peppers, broccoli, or snap peas for extra nutrition.

Increase spice with chili flakes, sriracha, or chili oil.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet with a splash of broth or water to loosen the sauce.