Description
This sticky beef noodles recipe is a quick and flavorful dish perfect for busy weeknights. With tender beef and a rich, savory sauce, it’s a comforting meal that brings the family together.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 8 ounces egg noodles (or other noodles of choice)
- 1 bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1/2 cup snap peas or green beans, trimmed
- 2 tablespoons sesame seeds (optional, for garnish)
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the Beef: In a small bowl, toss the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch until evenly coated. Set aside for 10-15 minutes to marinate. The beef should look shiny and slightly tacky to the touch when properly coated.
- Make the Sauce: In a separate bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of brown sugar, 1 tablespoon of rice vinegar, 2 teaspoons of sesame oil, minced garlic, and grated ginger. You want a smooth mixture that smells fragrant; set it aside.
- Cook the Noodles: In a pot, bring water to a boil and cook 8 ounces of egg noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. This helps keep the noodles from sticking together.
- Stir-Fry the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for 2-3 minutes until browned and nearly cooked through. Avoid overcrowding the pan; if necessary, cook in batches to achieve a good sear.
- Add the Vegetables: Toss in the thinly sliced bell pepper, onion, and snap peas. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp. They should maintain some bite; overcooking can cause them to lose their vibrant color.
- Combine and Serve: Add the cooked noodles to the skillet along with the prepared sauce. Toss everything together for about 2 minutes until the noodles are heated through and well coated. You’ll know it’s ready when the sauce thickens slightly and clings to the noodles.
- Garnish: Serve your Sticky Beef Noodles hot, garnished with sesame seeds and chopped green onions for an added crunch and freshness. Enjoy your meal!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Be careful not to over-marinate the beef; 15 minutes is ideal. Use a non-stick skillet or a well-seasoned wok to prevent the beef from sticking and ensure even cooking. For optimal texture, ensure your vegetables remain crisp. Feel free to experiment with the ratios of sauces.