Sticky Beef Noodles (Printer-Friendly)
Tender beef in glossy sauce with chewy noodles and crisp vegetables ready in 35 minutes.
# What You'll 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
# How to Make It:
01 - Combine the sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Toss to coat evenly and let marinate for 10–15 minutes while preparing other ingredients.
02 - Cook the noodles according to package instructions until al dente. Drain thoroughly, rinse with cold water to stop cooking, and set aside.
03 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, and red pepper flakes in a small bowl until the 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 1–2 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 parts of spring onions, bell pepper, carrot, and sugar snap peas for 2–3 minutes until vegetables are just tender-crisp.
06 - Return the beef to the wok. Add cooked noodles and pour the sauce over everything. Toss vigorously for 2–3 minutes until noodles are well coated and heated through.
07 - Remove from heat immediately. Sprinkle with sesame seeds, green parts of spring onions, and fresh coriander or cilantro. Serve hot while noodles are chewy and sauce is glossy.
# Expert Advice:
01 -
- The sauce clings to every strand of noodle and piece of beef, creating that glossy, restaurant-style coating that makes each bite perfectly balanced between sweet and savory
- You can have this on the table in 35 minutes, making it infinitely better than takeout and completely customizable based on what vegetables are languishing in your crisper drawer
02 -
- A smoking-hot wok is non-negotiable, that sizzle creates the wok hei flavor that makes stir-fry taste authentic
- Never crowd the pan when searing beef or it will steam instead of sear, work in batches if necessary
- Rinse your cooked noodles with cold water or they'll continue cooking and turn into a gummy mess
03 -
- Prep absolutely everything before you turn on the stove because once stir-frying starts, it moves fast and there's no time to chop vegetables
- Invest in a good wok spatula, the flat edge makes it so much easier to toss and coat everything evenly