Sticky Beef Noodles (Printable)
Tender beef and chewy noodles tossed in a glossy honey-hoisin sauce with garlic, ginger and crisp veggies for a quick comforting meal.
# What You’ll Need:
→ Meats
01 - 14 ounces 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 & Vegetables
06 - 10.5 ounces fresh or dried egg noodles
07 - 1 medium red bell pepper, thinly sliced
08 - 1 medium carrot, julienned
09 - 3 spring onions, cut into 2-inch pieces
10 - 2 cloves garlic, minced
11 - 1 tablespoon 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 with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Cover and let sit for 10 minutes to absorb flavors.
02 - Cook egg noodles according to package instructions in boiling water. Drain thoroughly and set aside.
03 - Whisk together hoisin sauce, dark soy sauce, oyster sauce, honey, and water in a small bowl until smooth.
04 - Heat a wok or large frying pan over high heat and add a small amount of oil. Stir-fry marinated beef for 1 to 2 minutes until browned but still tender. Remove beef and reserve.
05 - In the same pan, add extra oil if needed. Sauté minced garlic and grated ginger until aromatic. Add bell pepper, carrot, and spring onions; stir-fry until just crisp-tender, 2 to 3 minutes.
06 - Return cooked beef to pan. Pour in the prepared sticky sauce. Toss ingredients to coat evenly and simmer for 1 minute until sauce thickens slightly.
07 - Add drained noodles to the pan. Toss all components together over high heat for 1 to 2 minutes until the noodles are evenly coated and glistening.
08 - Transfer hot noodles to serving plates. Sprinkle with toasted sesame seeds and finely sliced fresh coriander or scallions. Serve immediately.
# Expert Advice:
01 -
- The glossy, flavor-packed sauce hugs every noodle and beef strand like your favorite takeout, but made at home.
- It comes together so quickly that you'll have time to relax after dinner, not just before it.
02 -
- If you overcook the beef, it turns tough and chewy—take it out while it's still a little pink.
- I started pre-mixing my sauce after once frantically measuring over a spitting pan; it made all the difference for a smooth finish.
03 -
- Rest your beef at room temperature for even browning—cold beef straight from the fridge won’t caramelize as nicely.
- A good nonstick wok or pan means you use less oil but still get a perfect char.