Sticky Beef Noodles (Print version)
Tender beef strips and chewy noodles in a glossy hoisin-soy glaze with garlic, ginger and crunchy veg.
# What goes in:
→ Meat
01 - 14 oz 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 oz fresh or dried egg noodles
07 - 1 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 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 - Finely sliced fresh coriander or scallions
# Cooking steps:
01 - Combine thinly sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Set aside to marinate for 10 minutes.
02 - Cook the noodles according to the package instructions. Drain thoroughly and reserve.
03 - In a small mixing 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 light coating of oil and quickly stir-fry the marinated beef until just browned, about 1–2 minutes. Transfer the beef to a plate.
05 - Add a small amount of additional oil to the same pan if necessary. Sauté garlic and ginger until aromatic, then add bell pepper, carrot, and spring onions. Stir-fry for 2–3 minutes, just until vegetables begin to soften.
06 - Return the seared beef to the pan. Pour in the prepared sticky sauce, tossing to coat all ingredients. Allow the sauce to bubble for 1 minute.
07 - Add the cooked noodles. Toss everything thoroughly over high heat for 1–2 minutes until noodles are well coated and glossy.
08 - Serve immediately, garnished with toasted sesame seeds and freshly sliced herbs.
# Tips from flavorandfeast:
01 -
- The sticky, glossy sauce clings to every noodle, hiding the secret to ultimate weeknight comfort.
- It’s endlessly forgiving when you’re low on time or using up odds and ends in your fridge.
02 -
- Once, I crowded the pan and ended up steaming the meat instead of browning—always keep things in a single layer for those golden edges.
- Letting the sauce bubble with everything for just a minute helps it cling irresistibly to the noodles; skipping this leaves things bland.
03 -
- Slice the beef across the grain for ultimate tenderness—it’s a tiny trick with a huge payoff.
- Heat is key: cook everything fast and hot, and never walk away from the wok.