Sticky Beef Noodles (Printable View)
Tender beef and chewy noodles tossed in a glossy hoisin-soy glaze with garlic, ginger and crisp vegetables.
# What You’ll Need:
→ Meat
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 and Vegetables
06 - 10.5 ounces fresh or dried egg noodles
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 finely grated ginger
→ 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 scallions, finely sliced
# Cooking Steps:
01 - Combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Massage to coat evenly and let marinate for 10 minutes.
02 - Cook egg noodles according to package directions in boiling water. Drain thoroughly 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 drizzle of oil and stir-fry marinated beef in a single layer for 1 to 2 minutes until just browned. Remove beef from pan and reserve.
05 - In same pan, add a touch more oil if needed. Sauté minced garlic and grated ginger until fragrant. Add sliced bell pepper, julienned carrot, and spring onions; stir-fry for 2 to 3 minutes until vegetables are just tender.
06 - Return seared beef to pan. Pour in sticky sauce mixture. Toss ingredients to coat evenly and allow sauce to bubble for 1 minute.
07 - Add drained noodles to the wok. Stir and toss ingredients over high heat for 1 to 2 minutes until noodles are glossy and fully coated with sauce.
08 - Divide noodles and beef among serving plates. Garnish with toasted sesame seeds and fresh cilantro or scallion slices. Serve hot.
# Expert Tips:
01 -
- You&apoll never believe how velvety that beef turns out with just a few minutes of marinating.
- The sweet, sticky sauce clings to every noodle, making every bite crazy satisfying.
02 -
- Adding the beef all at once will drop your pan heat and leave you with gray, steamed slices instead of charred strips.
- Letting the sauce bubble for a minute in the wok caramelizes it and makes the dish live up to its name—sticky and amazing.
03 -
- Slicing your beef thin and across the grain means melt-in-your-mouth bites instead of chewiness.
- Always start with a super-hot wok—the heat keeps everything springy and gives veggies that classic wok-kissed flavor.