Description
Sticky Beef Noodles is a delicious and flavorful Asian-inspired stir-fry dish featuring tender slices of flank steak, vibrant vegetables, and chewy egg noodles coated in a savory, slightly sweet sauce. Perfect for a quick dinner, this recipe combines soy, hoisin, and oyster sauces with garlic and ginger for a rich umami experience topped with fresh coriander and sesame seeds.
Ingredients
Scale
Beef and Marinade
- 300 g flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
Noodles and Vegetables
- 250 g egg noodles or rice noodles
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 spring onions, sliced
Cooking Oils and Garnishes
- 2 tbsp vegetable oil
- Sesame seeds, for garnish
- Chopped coriander, for garnish
Instructions
- Prepare the Noodles: Cook the noodles according to package instructions, then drain and set aside, ensuring they are ready to be tossed with the sauce and beef later.
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined and smooth.
- Cook the Beef: Heat vegetable oil in a large wok or frying pan over high heat. Add the thinly sliced beef and stir-fry for 2–3 minutes until browned and starting to caramelize. Remove the beef from the pan and set aside to prevent overcooking.
- Stir-Fry Vegetables: In the same pan, add the sliced red bell pepper and julienned carrot. Stir-fry for 2–3 minutes until they are just tender but still crisp, retaining their vibrant color and crunch.
- Combine Beef and Sauce: Return the cooked beef to the pan with the vegetables. Pour in the prepared sauce and stir everything to coat the meat and vegetables evenly with the flavorful sauce.
- Add Noodles and Finish Cooking: Add the drained noodles to the pan and toss thoroughly to combine all ingredients. Cook for an additional 1–2 minutes to allow the noodles to absorb the sauce and become sticky and flavorful.
- Garnish and Serve: Remove from heat and garnish with sliced spring onions, sesame seeds, and chopped coriander. Serve immediately for best texture and flavor.
Notes
- For extra heat, add sliced chili or a dash of sriracha to the sauce before cooking.
- You can substitute flank steak with thinly sliced chicken breast or tofu for variations.
- Leftovers can be reheated in a pan over medium heat or microwaved; add a splash of water or soy sauce to loosen the noodles if needed.
