Sticky Beef Noodles (Printable)
Tender beef in glossy sauce with noodles and 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 (optional)
→ Garnish
18 - 1 tbsp sesame seeds
19 - Fresh coriander or cilantro leaves
# How-To Steps:
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 - Prepare noodles according to package directions. Drain thoroughly, rinse with 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 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 just tender-crisp.
06 - Return beef to the wok. Add cooked noodles and pour in the prepared sauce. Toss everything together for 2–3 minutes until noodles are evenly coated and beef is heated through.
07 - Remove from heat. Sprinkle with sesame seeds and green parts of spring onions. Garnish with fresh coriander or cilantro leaves. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce clings to every strand of noodle so each bite delivers that perfect sweet and savory balance
- Everything happens in one pan and takes less than 40 minutes from start to finish
- The beef stays impossibly tender thanks to a quick cornstarch trick I learned
02 -
- Crowding the wok with beef causes the temperature to drop, leading to steaming instead of searing, so cook in batches if needed
- The sauce continues to thicken off heat, so remove from the pan while it still looks slightly thinner than desired
- Cold water rinsed noodles are crucial, or theyll keep cooking and become mushy when tossed in the sauce
03 -
- Prep every single ingredient before turning on the stove because stir frying moves fast
- Keep a small bowl of water near the stove to deglaze if the sauce starts sticking to the wok