Sticky Beef Noodles (Printable)

Tender beef in glossy sauce with chewy noodles and crisp vegetables, ready in 35 minutes.

# What You'll Need:

→ Beef & Marinade

01 - 14 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil

→ Noodles

05 - 10 oz dried rice noodles or egg noodles

→ Vegetables

06 - 1 red bell pepper, thinly sliced
07 - 1 carrot, julienned
08 - 2 spring onions, sliced (separate white and green parts)
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 3.5 oz sugar snap peas, halved

→ Sauce

12 - 3 tbsp soy sauce
13 - 2 tbsp oyster sauce
14 - 2 tbsp hoisin sauce
15 - 2 tbsp brown sugar
16 - 1 tbsp rice vinegar
17 - 1/2 tsp crushed red pepper flakes (optional)

→ Garnish

18 - 1 tbsp sesame seeds
19 - Fresh coriander or cilantro leaves

# Steps:

01 - Combine the sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Toss to coat thoroughly and let marinate for 10–15 minutes while preparing other ingredients.
02 - Cook noodles according to package instructions until al dente. Drain well, rinse under cold water to stop cooking and prevent sticking, then set aside.
03 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, and red pepper flakes in a small bowl until sugar completely dissolves.
04 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1–2 minutes per side until browned but still tender. Remove beef from wok and set aside.
05 - Add additional oil to the wok if needed. Stir-fry garlic, ginger, white parts of spring onions, bell pepper, carrot, and sugar snap peas for 2–3 minutes until just tender-crisp.
06 - Return beef to the wok. Add cooked noodles and pour in the sauce mixture. Toss everything together for 2–3 minutes until noodles are thoroughly coated and beef is heated through.
07 - Remove from heat. Sprinkle with sesame seeds and green parts of spring onions. Top with fresh coriander or cilantro leaves and serve immediately.

# Expert Tips:

01 -
  • The sauce clings to every single noodle so you get that perfect sweet and savory bite throughout
  • It comes together faster than delivery and tastes infinitely better than takeout
02 -
  • Do not overcrowd the beef when searing or it will steam instead of getting that beautiful caramelized exterior
  • Have all ingredients prepped before you start cooking because everything moves fast once the heat is on
03 -
  • Chill the beef for 20 minutes before slicing to get those thin, even pieces more easily
  • Use a large wok or skillet so the ingredients have room to sear rather than steam

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