Sticky Beef Noodles (Printable)
Tender beef strips, chewy noodles and a glossy hoisin-soy glaze, finished with sesame and scallions for a quick meal.
# What You'll Need:
→ Beef
01 - 14 oz beef sirloin or flank steak, thinly sliced
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon toasted sesame oil
05 - 1/2 teaspoon freshly ground black pepper
→ Noodles and Vegetables
06 - 10.5 oz 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 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 mixing bowl. Toss thoroughly and allow to marinate for 10 minutes.
02 - Cook egg noodles according to package guidelines until al dente. Drain well and set aside.
03 - In a small 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. Add a tablespoon of oil, then sear the beef for 1 to 2 minutes until just browned. Remove beef and keep warm.
05 - Using the same wok, add additional oil if needed. Sauté garlic and ginger until aromatic, then add bell pepper, carrot, and spring onions. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - Return beef to the pan, pour in sticky sauce, and toss to coat all ingredients. Allow to bubble for 1 minute.
07 - Add cooked noodles to the wok. Toss ingredients over high heat for 1 to 2 minutes, ensuring noodles are glossy and well coated.
08 - Plate immediately, garnishing with sesame seeds and fresh herbs.
# Expert Advice:
01 -
- The sauce goes from a few pantry bottles to glossy, clingy perfection in about sixty seconds flat.
- It genuinely takes less time than ordering takeout, and the leftovers reheat better than you'd expect.
- The marinade makes even budget cuts of beef feel silky and tender.
02 -
- If you crowd the wok with too much beef at once, it steams instead of searing and you lose that caramelized edge.
- Undercook the noodles by about a minute since they finish cooking when tossed in the hot sauce.
03 -
- A screaming hot wok and dry ingredients are the two non negotiable keys to a good stir fry.
- Mix the sauce before you start cooking because once the wok is going, there is zero time to measure.