Sticky Beef Noodles Recipe

Introduction

Sticky Beef Noodles are a flavorful and satisfying dish perfect for a quick weeknight dinner. Tender slices of flank steak are tossed in a savory, sweet sauce and combined with crisp vegetables and noodles for a deliciously balanced meal.

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce (for marinating)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 3 tablespoons soy sauce (for sauce)
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 8 ounces egg noodles (or other noodles of choice)
• 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1/2 cup snap peas or green beans, trimmed
• 2 tablespoons sesame seeds (optional, for garnish)
• 2 green onions, chopped (for garnish)

Instructions

1. Step 1: In a small bowl, toss the sliced beef with 2 tablespoons soy sauce and cornstarch until evenly coated. Set aside to marinate for 10-15 minutes.
2. Step 2: In a separate bowl, whisk together 3 tablespoons soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this sauce mixture aside.
3. Step 3: Cook the noodles according to the package instructions. Drain and set aside.
4. Step 4: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for 2-3 minutes until browned and nearly cooked through.
5. Step 5: Add the sliced bell pepper, onion, and snap peas to the skillet. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
6. Step 6: Add the cooked noodles to the pan along with the prepared sauce. Toss everything together until the noodles are fully coated and heated through.
7. Step 7: Garnish with sesame seeds and chopped green onions before serving.

Tips & Variations

• For extra flavor, marinate the beef for up to 30 minutes before cooking.
• Swap out the vegetables for broccoli, mushrooms, or carrots depending on what you have on hand.
• Use rice noodles or udon noodles as alternatives to egg noodles.
• Add a pinch of red pepper flakes or a splash of chili sauce if you like a bit of heat.

Storage

Store leftover sticky beef noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce to keep the noodles moist. Avoid microwaving for long periods to prevent the beef from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak works well due to its tenderness and flavor, but you can also use sirloin or skirt steak. Just slice thinly against the grain for the best texture.

Is it possible to make this recipe vegetarian?

Absolutely! Replace the beef with firm tofu or seitan and use vegetarian oyster sauce or mushrooms to keep the umami flavor.

Sticky Beef Noodles Recipe

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★★★★★

5 from 109 reviews

Sticky Beef Noodles is a flavorful stir-fry dish featuring tender marinated flank steak, vibrant vegetables, and perfectly cooked egg noodles tossed in a rich, sticky sauce made from soy, oyster, hoisin, and aromatic spices. This quick and satisfying meal combines savory, sweet, and tangy flavors for a delicious dinner option.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Beef Marinade

• 1 pound flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch

Sauce

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated

Main Dish

• 1 tablespoon vegetable oil
• 8 ounces egg noodles (or other noodles of choice)
• 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1/2 cup snap peas or green beans, trimmed
• 2 tablespoons sesame seeds (optional, for garnish)
• 2 green onions, chopped (for garnish)

Instructions

1. Prepare the Beef: In a small bowl, toss the thinly sliced flank steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch until the beef is evenly coated. Set aside to marinate for 10-15 minutes to enhance flavor and tenderness.
2. Make the Sauce: In a separate bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, minced garlic, and grated ginger. Set this flavorful sauce mixture aside.
3. Cook the Noodles: Bring a pot of water to boil and cook 8 ounces of egg noodles according to the package instructions until tender. Drain the noodles thoroughly and set aside.
4. Stir-Fry the Beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until the beef is browned and almost cooked through.
5. Add the Vegetables: Add the thinly sliced bell pepper, onion, and snap peas to the skillet. Continue stir-frying for another 2-3 minutes until the vegetables are tender-crisp but still vibrant and slightly crunchy.
6. Combine and Serve: Add the cooked noodles to the skillet, then pour in the prepared sauce. Toss everything together thoroughly to coat the noodles and beef with the sticky sauce and heat through evenly.
7. Garnish: Remove from heat and sprinkle with sesame seeds and chopped green onions before serving to add a nutty flavor and fresh color.

Notes

• Be sure to slice the flank steak thinly against the grain for the most tender results.
• You can substitute egg noodles with rice noodles or udon noodles if preferred.
• If you want extra heat, add a pinch of red pepper flakes or some sliced fresh chili to the sauce.
• To make this dish gluten-free, substitute all soy sauce and oyster sauce with gluten-free alternatives.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.

Keywords: Sticky Beef Noodles, stir fry beef noodles, Asian beef recipe, quick beef dinner, noodle stir fry