Sticky Beef Noodles (Printable)
Tender beef in glossy sauce with chewy noodles and crisp vegetables
# Ingredient List:
→ 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 (optional)
→ Garnish
18 - 1 tbsp sesame seeds
19 - Fresh coriander or cilantro leaves
# Steps:
01 - Combine sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Toss thoroughly to coat and let marinate for 10-15 minutes while preparing other ingredients.
02 - Cook noodles according to package directions until al dente. Drain well, rinse thoroughly 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 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 additional oil to the wok if needed. Stir-fry garlic, ginger, white spring onion parts, bell pepper, carrot, and sugar snap peas for 2-3 minutes until just tender-crisp.
06 - Return beef to the wok. Add cooked noodles and pour sauce over everything. Toss vigorously for 2-3 minutes until noodles are evenly coated and beef is heated through.
07 - Remove from heat immediately. Sprinkle with sesame seeds, green spring onion parts, and fresh cilantro. Serve hot while noodles retain their chewy texture.
# Expert Tips:
01 -
- The sauce creates this incredible gloss that makes every noodle shine and cling to the beef
- It comes together in under 40 minutes but tastes like something from a restaurant kitchen
- The beef stays tender because of a quick marinating trick I learned from a chef friend
02 -
- Cold rinsed noodles toss better and do not turn into a gloppy mess in the sauce
- Crowding the beef while searing will steam it instead of giving you that gorgeous brown crust
- The sauce thickens fast in the wok, so have everything prepped before you start cooking
03 -
- Prep every single ingredient before you turn on the stove because stir frying waits for no one
- Keep some boiled water handy to thin the sauce if it reduces too quickly