Sticky Beef Noodles (Print Version)
Tender beef strips and chewy noodles tossed in a sweet-savory hoisin glaze for a quick, comforting weeknight meal.
# What You'll Need:
→ Meats
01 - 14 oz beef sirloin or flank steak, thinly sliced
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon freshly ground black pepper
→ Noodles and Vegetables
06 - 10.5 oz fresh or dried egg noodles (or rice noodles for gluten-free option)
07 - 1 red bell pepper, thinly sliced
08 - 1 carrot, julienned
09 - 3 spring onions, cut into 2-inch pieces
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, finely grated
→ Sticky Sauce
12 - 3 tablespoons hoisin sauce
13 - 2 tablespoons dark soy sauce
14 - 2 tablespoons oyster sauce
15 - 1 tablespoon honey
16 - 1/4 cup water
→ Garnish
17 - 2 teaspoons toasted sesame seeds
18 - Fresh coriander or scallions, finely sliced
# How-To Steps:
01 - Combine sliced beef, soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Allow to marinate for 10 minutes.
02 - Cook noodles according to package instructions. Drain thoroughly and set aside.
03 - In a separate bowl, whisk together hoisin sauce, dark soy sauce, oyster sauce, honey, and water until smooth.
04 - Heat a wok or large frying pan over high heat with a splash of oil. Stir-fry the marinated beef for 1 to 2 minutes until just browned. Transfer the beef to a plate and set aside.
05 - In the same wok, add a bit more oil if necessary. Sauté garlic and ginger until aromatic. Add bell pepper, carrot, and spring onions; stir-fry for 2 to 3 minutes until vegetables are just tender.
06 - Return beef to the wok. Add the sticky sauce and toss to coat evenly. Allow the sauce to bubble for 1 minute.
07 - Add cooked noodles to the wok. Toss everything together over high heat for 1 to 2 minutes until noodles are glossy and well coated.
08 - Serve immediately, garnished with toasted sesame seeds and freshly sliced coriander or scallions.
# Expert Tips:
01 -
- The sauce goes from a few pantry bottles to glossy and addictive in about sixty seconds flat.
- Everything cooks so fast that the vegetables stay snappy and the beef stays tender.
- It feels like proper takeout but you control the sweetness and the heat.
02 -
- If your wok isn't hot enough the beef will steam instead of sear, and you'll lose that caramelized edge entirely.
- Drain your noodles well because excess water will thin out the sticky sauce and leave you with a soggy dish.
03 -
- Slice your beef against the grain while it's semi frozen for paper thin strips that cook in seconds.
- Have every ingredient prepped and within arm's reach before you turn on the heat because wok cooking waits for nobody.