Sticky Beef Noodles (Printable Version)
Tender beef in glossy sweet-savory sauce with chewy noodles and crisp vegetables. Bold Asian flavors ready in 35 minutes.
# What You Need:
→ Beef & Marinade
01 - 14 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Noodles
05 - 10 oz dried rice noodles or egg noodles
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 carrot, julienned
08 - 2 spring onions, sliced (separate white and green parts)
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 3.5 oz sugar snap peas, halved
→ Sauce
12 - 3 tbsp soy sauce
13 - 2 tbsp oyster sauce
14 - 2 tbsp hoisin sauce
15 - 2 tbsp brown sugar
16 - 1 tbsp rice vinegar
17 - 1/2 tsp crushed red pepper flakes
→ Garnish
18 - 1 tbsp sesame seeds
19 - Fresh coriander or cilantro leaves
# Directions:
01 - Combine the sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Toss to coat thoroughly and let marinate for 10-15 minutes.
02 - Cook the noodles according to package instructions until al dente. Drain well, rinse with cold water to stop cooking, and set aside.
03 - Whisk together all sauce ingredients in a small bowl until the brown sugar completely dissolves.
04 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1-2 minutes per side until browned but still tender. Remove beef and set aside.
05 - Add more oil to the wok if needed. Stir-fry garlic, ginger, white parts of spring onions, bell pepper, carrot, and sugar snap peas for 2-3 minutes until just tender-crisp.
06 - Return the beef to the wok. Add cooked noodles and pour in the sauce mixture. Toss everything together for 2-3 minutes until noodles are evenly coated and beef is heated through.
07 - Remove from heat. Sprinkle with sesame seeds and green parts of spring onions. Top with fresh coriander or cilantro leaves. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce clings to every strand of noodle, making each bite perfectly balanced between sweet and savory
- It comes together in under 40 minutes but tastes like something from your favorite takeout spot
02 -
- Crowding the beef in the pan will make it steam instead of sear, so work in batches if your wok isn't large enough
- The sauce thickens quickly off heat, so remove from heat as soon as the noodles look glossy and well-coated
03 -
- Slice your beef when it's partially frozen for thinner, more even strips that cook up incredibly tender
- Toast the sesame seeds in a dry pan for 2 minutes before garnishing to bring out their nutty flavor