Sticky Beef Noodles (Printable)
Tender beef and glossy noodles in a sweet-savory sauce, ready in 30 minutes for an easy weeknight 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 red bell pepper, thinly sliced
08 - 1 carrot, julienned
09 - 3 scallions, 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 cilantro or additional scallions, finely sliced
# How To Make It:
01 - Combine thinly sliced beef with soy sauce, cornstarch, sesame oil, and ground black pepper in a mixing bowl. Set aside to marinate for 10 minutes.
02 - Cook egg noodles according to package instructions. Drain thoroughly and set aside.
03 - Whisk hoisin sauce, dark soy sauce, oyster sauce, honey, and water in a bowl until smooth.
04 - Heat a wok or large frying pan over high heat. Add a small amount of neutral oil. Stir-fry the marinated beef for 1 to 2 minutes until just browned. Remove beef from pan and set aside.
05 - In the same wok, add oil if needed. Sauté garlic and ginger until aromatic. Add bell pepper, carrot, and scallions; stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - Return the beef to the pan. Pour in the prepared sticky sauce, tossing until everything is evenly coated and sauce is bubbling, about 1 minute.
07 - Add drained noodles to the wok. Toss all ingredients together on high heat for 1 to 2 minutes until noodles are glossy and evenly coated.
08 - Plate promptly and garnish with toasted sesame seeds and fresh herbs before serving.
# Expert Tips:
01 -
- This sauce clings to every noodle strand, making each bite unbelievably moreish.
- It’s the fast fix I count on when I need comfort but want to avoid takeout menus.
02 -
- If you crowd the beef in the pan, it will steam and lose its tender sear—cook in batches for best results.
- Making the sticky sauce ahead makes weeknight assembly even quicker and helps avoid frantic whisking with sauce-splattered fingers.
03 -
- Slice beef against the grain—anything else and you’ll be chewing forever.
- A hot wok and quick hands are your best tools for non-mushy veggies and juicy beef.