Description
Sticky Beef Noodles are a deliciously savory and sweet stir-fry dish featuring tender beef slices, chewy noodles, and a flavorful sticky sauce made with soy, hoisin, garlic, and a hint of honey. This quick and easy dinner comes together in under 30 minutes, making it perfect for busy weeknights!
Ingredients
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8 oz (225g) rice noodles (or lo mein/udon noodles)
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1 lb (450g) beef sirloin or flank steak, thinly sliced
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2 tbsp cornstarch
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3 tbsp vegetable oil, divided
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1 red bell pepper, thinly sliced
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2 cups (120g) broccoli florets
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3 green onions, sliced (plus extra for garnish)
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2 garlic cloves, minced
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1 tbsp fresh ginger, grated
For the Sticky Sauce:
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1/4 cup (60ml) soy sauce
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2 tbsp hoisin sauce
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2 tbsp honey or brown sugar
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2 tbsp rice vinegar (or lime juice)
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1 tbsp sesame oil
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1/4 tsp red pepper flakes (optional, for heat)
Instructions
Cook the Noodles: Cook the noodles according to package instructions. Drain and set aside.
Prepare the Beef: Toss the sliced beef with the cornstarch, coating evenly. Heat 2 tbsp of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 2-3 minutes on each side until browned. Remove the beef from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the remaining 1 tbsp of oil. Add the sliced red bell pepper and broccoli florets. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp. Add the green onions, minced garlic, and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Make the Sticky Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using).
Combine Everything: Return the cooked beef to the skillet with the vegetables. Add the cooked noodles and pour the sticky sauce over everything. Toss well to combine, ensuring the noodles and beef are coated in the sauce.
Serve: Divide the noodles among bowls and garnish with extra sliced green onions and sesame seeds, if desired. Enjoy!
Notes
Make it gluten-free: Use gluten-free soy sauce and rice noodles.
Add veggies: Add snap peas, carrots, or baby corn for more variety.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.