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Sticky Beef Noodles

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Sticky Beef Noodles are a quick and flavorful stir-fry featuring tender beef strips coated in a glossy, sweet-savory sauce that clings to every noodle. Perfect for a fast weeknight dinner that tastes like takeout, but fresher and homemade.

Ingredients

  • 1 lb flank steak or sirloin, thinly sliced
  • 2 tbsp cornstarch
  • 3 tbsp soy sauce (divided)
  • 2 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar or honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar or lime juice
  • 1/2 tsp chili flakes or 1 fresh chili, sliced (optional)
  • 2 tbsp vegetable oil or sesame oil
  • 8 oz egg noodles or rice noodles
  • 2 green onions, sliced
  • 1 tsp sesame seeds (optional)
  • 1 cup steamed broccoli or snap peas (optional)

Instructions

  1. Toss the thinly sliced beef with cornstarch and 1 tablespoon of soy sauce. Let marinate for 10–15 minutes.
  2. In a bowl, mix together the remaining soy sauce, hoisin sauce, oyster sauce, brown sugar, garlic, ginger, rice vinegar, and chili flakes (if using) to make the sauce.
  3. Cook the noodles according to package instructions. Drain and set aside.
  4. Heat oil in a wok or large skillet over high heat. Sear the beef in batches until browned and just cooked through. Remove and set aside.
  5. Add the sauce mixture to the pan and bring to a simmer. Cook until slightly thickened and glossy, about 2–3 minutes.
  6. Return the beef to the pan along with the cooked noodles. Toss to coat everything in the sticky sauce.
  7. Garnish with sliced green onions and sesame seeds. Serve hot, optionally with steamed broccoli or snap peas.

Notes

  • Slice beef very thinly against the grain for the best texture.
  • Use gluten-free soy and hoisin sauces with rice noodles for a gluten-free version.
  • Add stir-fried vegetables for more texture and nutrition.
  • Use udon or soba noodles as an alternative to egg noodles.
  • Store leftovers in the fridge for up to 3 days; reheat gently with a splash of water.

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