Sticky Beef Noodles (Printable Version)
Tender beef strips and chewy noodles glazed in a sweet-salty hoisin sauce with garlic, ginger and crisp vegetables.
# What You'll Need:
→ Meats
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 & Vegetables
06 - 10.5 oz fresh or dried egg noodles
07 - 1 medium 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 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 - In a mixing bowl, combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. Allow to marinate for 10 minutes.
02 - Cook egg noodles according to package directions. Drain thoroughly and set aside.
03 - In a small 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 and add a small amount of neutral oil. Stir-fry marinated beef for 1 to 2 minutes until just browned. Remove from pan and set aside.
05 - In the same pan, add a touch more oil if needed. Sauté minced garlic and grated ginger until fragrant, then add bell pepper, carrot, and spring onions. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - Return browned beef to the pan. Pour in the sticky sauce and toss to coat all ingredients evenly. Let the mixture bubble for 1 minute.
07 - Add cooked noodles to the pan. Stir-fry over high heat for 1 to 2 minutes, tossing thoroughly until noodles are glossy and evenly coated.
08 - Plate immediately, sprinkling with toasted sesame seeds and fresh herbs. Serve hot.
# Expert Advice:
01 -
- This dish is ridiculously quick to make—even when you&apose tired—and the payoff tastes like you ordered in.
- The sticky sauce clings to every strand, ensuring you taste something savory and sweet in each bite.
02 -
- Once I left the beef marinating for too long and it turned oddly mushy—set a timer for best results.
- Rinsing the noodles quickly in cold water after cooking keeps them from clumping and helps them hold the sauce better.
03 -
- If your noodles seem clumpy, toss them with a drizzle of oil before adding to the wok.
- Double the sticky sauce if you like things extra glossy—it&aposs always a hit that way.