Sticky Beef Noodles (Printable)
Tender beef and chewy noodles in a sweet-savory hoisin-soy glaze with garlic, ginger and crisp vegetables.
# What You'll Need:
→ Meats
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 & 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 coriander or scallions, finely sliced
# Step-by-step:
01 - Combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Mix thoroughly and allow to marinate for 10 minutes.
02 - Prepare noodles according to the package directions. Drain well and set aside.
03 - In a small bowl, whisk 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 stir-fry the marinated beef for 1 to 2 minutes until browned. Remove beef and set aside.
05 - In the same wok, add a bit more oil if needed. Sauté garlic and ginger until fragrant. Add bell pepper, carrot, and spring onions; stir-fry for 2 to 3 minutes until vegetables are just tender.
06 - Return the beef to the wok. Pour in the prepared sticky sauce, tossing to coat ingredients thoroughly and allow to bubble for 1 minute.
07 - Add the cooked noodles to the wok. Toss everything together over high heat for 1 to 2 minutes until noodles are evenly coated and glossy.
08 - Transfer to serving plates and garnish with toasted sesame seeds and fresh coriander or scallions. Serve immediately.
# Expert Advice:
01 -
- The noodles have a perfect springy bite and soak up the sticky sauce in every swirl—trust me, even leftovers disappear fast.
- This dish comes together faster than takeout and feels like a treat with minimal effort required.
02 -
- The first time I made this, I crowded the pan and ended up steaming the beef—not ideal for crisp edges.
- Resting the beef after marinating keeps it tender, and prepping all your ingredients before starting speeds everything up.
03 -
- Prepping your ingredients before turning on the heat means you won’t scramble and risk overcooking.
- Don’t be shy with high heat; it’s what makes the noodles glossy and keeps the beef juicy.