Sticky Beef Noodles (Printer-friendly)
Tender beef strips and glossy noodles tossed in a sweet-salty sticky sauce, finished with sesame and fresh herbs.
# What You'll Need:
→ Meat
01 - 14 oz beef sirloin or flank steak, thinly sliced
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon freshly ground black pepper
→ Noodles and Vegetables
06 - 10.5 oz fresh or dried egg noodles
07 - 1 red bell pepper, thinly sliced
08 - 1 carrot, julienned
09 - 3 spring onions, cut into 2-inch pieces
10 - 2 cloves garlic, minced
11 - 1 tablespoon ginger, finely grated
→ Sticky Sauce
12 - 3 tablespoons hoisin sauce
13 - 2 tablespoons dark soy sauce
14 - 2 tablespoons oyster sauce
15 - 1 tablespoon honey
16 - 1/4 cup water
→ Garnish
17 - 2 teaspoons toasted sesame seeds
18 - Fresh cilantro or scallions, finely sliced
# Directions:
01 - Combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Allow the beef to marinate for 10 minutes.
02 - Cook egg noodles according to package directions. Drain well and set aside.
03 - In a small bowl, whisk hoisin sauce, dark soy sauce, oyster sauce, honey, and water until evenly blended.
04 - Heat a wok or large frying pan over high heat. Add a small amount of oil. Stir-fry the marinated beef for 1–2 minutes until just browned, then remove from pan and keep warm.
05 - In the same wok, add more oil if needed. Stir-fry garlic and ginger until aromatic. Add bell pepper, carrot, and spring onions, and cook for 2–3 minutes until just tender.
06 - Return the browned beef to the wok. Pour in the prepared sticky sauce. Stir to coat the ingredients and allow to bubble for 1 minute.
07 - Add the cooked noodles. Toss thoroughly over high heat for 1–2 minutes, ensuring the noodles are evenly coated and glossy.
08 - Transfer to serving plates. Garnish generously with toasted sesame seeds and fresh herbs. Serve immediately.
# Expert Advice:
01 -
- The sauce clings to every strand, making these noodles irresistibly slurpable.
- It is the kind of recipe you can riff on endlessly with whatever is in your fridge.
02 -
- If the pan is not hot enough when you add the beef, it will steam not sear—crispy edges matter more than you think.
- Tossing the noodles quickly with the sauce keeps them from clumping and helps every bite taste balanced.
03 -
- If using dried noodles, cook them slightly under so they do not turn mushy during stir-fry.
- Slicing veggies thin means they cook in seconds and blend perfectly with the noodles.