Sticky Beef Noodles (Printable Version)
Tender beef in glossy sweet-savory sauce with chewy noodles and crisp vegetables. Ready in 35 minutes.
# What You 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
# Directions:
01 - Combine sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Toss to coat thoroughly and let marinate for 10-15 minutes at room temperature.
02 - Cook noodles according to package directions until al dente. Drain well, rinse under 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 sauce. Toss everything together for 2-3 minutes, ensuring noodles are evenly coated and beef is heated through.
07 - Remove from heat immediately. Sprinkle with sesame seeds and green parts of spring onions. Top with fresh coriander or cilantro leaves. Serve hot.
# Expert Tips:
01 -
- The sauce achieves that perfect restaurant quality gloss that coats every single noodle and vegetable
- It comes together in under 35 minutes but tastes like something that simmered all day
- The beef stays impossibly tender thanks to a quick cornstarch velvet trick
02 -
- Crowding the beef in the pan will steam instead of sear, so work in batches if your wok is small
- The sauce will look thin initially but thickens rapidly once it hits the hot noodles and beef
- Rinsing noodles with cold water is non negotiable to prevent them from turning into a gummy mess
03 -
- Prep every single ingredient before turning on the stove because once you start cooking, everything moves fast
- Use room temperature beef for more even searing and better marinade absorption