Maple-Sriracha Steak Noodle Stir-fry


Weeknight meal perfection! After an overnight flavour chill in the fridge, this recipe comes together in minutes. Sweet, spicy, and full of soul-warming happiness.

Maple-Sriracha Steak Noodle Stir-fry

Makes 4 – 6 servings

Maple-Sriracha Marinated Steak

⅓ cup soy sauce

¼ cup mirin

3 tablespoons pure maple syrup

1/4 cup chicken stock

2 tablespoons sriracha  

1 tablespoon toasted sesame oil

4 garlic cloves, minced

1 tablespoon fresh grated ginger

2 X 1 pound 1 1/2-inch thick striploin (NY Strip) steaks

Noodles & Other Deliciousness

12-ounces thin egg noodles

2 tablespoons sunflower oil

2 carrots, peeled and julienned

2 cups broccoli florets (cut into small pieces)

6 scallions, finely sliced

1 – 2 bird’s-eye chilies, finely sliced

1 tablespoon toasted sesame seeds

1 lime

1 small bunch of fresh cilantro

  1. The night before. Marinade time. Combine the all of the steak ingredients in a freezer baggie. Shake it like crazy to be sure everything is mixed well. Chill in the fridge for 24 hours to marinate and take in all those beautiful flavours. Awesome. 
  2. The next day, warm the steak on your kitchen counter for at least 30 minutes before cooking.
  3. Heat a large high-sided pan over medium-high heat (get it screaming hot. Open the windows. For real.) and bring a large stockpot of salted water to a rapid boil.
  4. Remove the steak from the freezer bag, reserving all of the marinade, add the steak to the pan, and set a timer. Flip every minute on the minute for a total of 8 minutes for medium-rare cooked steak (cook longer if you like your steak more well done). Remove and transfer to a plate to rest (at least 5 minutes).
  5. While your steak is rocking away, cook the noodles according to the package directions. Drain and set aside. 
  6. In that hot steak pan, still over medium-high heat, pour in 2 tablespoons of sunflower oil. Add the carrot and broccoli and cook for 2 minutes, stirring often. Pour in the reserved marinade, add the juice of 1 lime, and bring to a simmer. Cook for 2 minutes, then toss in the cooked noodles, scallions, and chilies (if you like it spicy). Give everything a good toss with a pair of tongs, making sure all that deliciousness is mixed well. Perfect. 
  7. Slice the steak into thin strips and pour over any of those juices that have collected on the plate (it’s liquid gold!).
  8. Divide the noodles into serving bowls, top with steak, then sprinkle over sesame seeds. Garnish with fresh cilantro and lime wedges and serve. Delicious!


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