Sticky Beef Noodles (Printable version)
Tender beef in glossy sweet-savory sauce with chewy noodles and crisp vegetables for bold Asian-inspired flavors.
# What You'll Need:
→ Beef & Marinade
01 - 1 pound flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon sesame oil
→ Noodles
05 - 10 ounces 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 tablespoon fresh ginger, grated
11 - 3.5 ounces sugar snap peas, halved
→ Sauce
12 - 3 tablespoons soy sauce
13 - 2 tablespoons oyster sauce
14 - 2 tablespoons hoisin sauce
15 - 2 tablespoons brown sugar
16 - 1 tablespoon rice vinegar
17 - 1/2 teaspoon crushed red pepper flakes
→ Garnish
18 - 1 tablespoon sesame seeds
19 - Fresh coriander or cilantro leaves
# How to Prepare:
01 - Combine sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Toss to coat thoroughly and let marinate for 10 to 15 minutes to tenderize.
02 - Cook noodles according to package directions until al dente. Drain well, rinse under cold water to stop cooking and prevent sticking, then set aside.
03 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, and red pepper flakes in a small bowl until sugar completely dissolves.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1 to 2 minutes per side until browned but still tender. Remove beef from wok and set aside.
05 - Add more oil to the wok if needed. Stir-fry garlic, ginger, white spring onion parts, bell pepper, carrot, and sugar snap peas for 2 to 3 minutes until vegetables are just tender-crisp.
06 - Return beef to the wok. Add cooked noodles and pour sauce over everything. Toss vigorously for 2 to 3 minutes, ensuring noodles are evenly coated and beef is heated through.
07 - Remove from heat immediately. Sprinkle with sesame seeds and green parts of spring onions. Top with fresh coriander or cilantro leaves. Serve piping hot.
# Expert advice:
01 -
- The glossy sauce clings to every strand of noodle, coating each bite with sweet-savory perfection
- Everything happens in one pan, meaning maximum flavor and minimum cleanup
- The tender beef and crisp vegetables create the most satisfying texture contrast
02 -
- High heat is essential for that restaurant-quality sear on the beef
- Do not overcrowd the wok or the beef will steam instead of develop that gorgeous crust
- The sauce will continue thickening off the heat, so remove it slightly earlier than you think
03 -
- Cut your beef when it is slightly frozen for the thinnest, most uniform slices
- Prep every single ingredient before you turn on the stove because stir-frying happens fast