Sticky Beef Noodles (Printable)
Tender beef strips and glossy noodles in a sweet-hoisin glaze with crisp vegetables, ready in 30 minutes.
# 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 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 Make It:
01 - Combine the sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a mixing bowl. Mix thoroughly and let stand to marinate for 10 minutes.
02 - Boil egg noodles according to package instructions until just tender. Drain well and set aside.
03 - In a separate 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 small amount of oil and sear the marinated beef for 1 to 2 minutes until just browned. Transfer beef to a plate.
05 - In the same pan, add more oil as needed. Sauté minced garlic and grated ginger until fragrant. Add red bell pepper, julienned carrot, and spring onions; stir-fry for 2 to 3 minutes until crisp-tender.
06 - Return the beef to the pan with the vegetables. Pour in the prepared sticky sauce. Cook, tossing continuously, for 1 minute until the sauce thickens and coats the mixture.
07 - Add the cooked noodles to the wok. Toss thoroughly over high heat for 1 to 2 minutes, ensuring noodles are evenly coated and glossy.
08 - Transfer to serving plates and immediately garnish with toasted sesame seeds and finely sliced fresh herbs.
# Expert Advice:
01 -
- The sauce clings to every noodle strand, and you'll secretly wish for leftovers just to savor it again tomorrow.
- It comes together so quickly that you barely have time to tidy the kitchen, but everyone will think you've cooked for hours.
02 -
- If you overcrowd the wok with beef, it won't brown — I learned this after a few soggy batches!
- Letting the sauce bubble briefly after adding ensures the glossy, slightly caramelized finish you want.
03 -
- Slice the beef when it's partially frozen for even, wafer-thin strips.
- Adding the beef in two batches if doubling the recipe keeps it from steaming and losing flavor.