Sticky Beef Noodles (Printable)

Tender beef in glossy sweet-savory sauce with chewy noodles and crisp vegetables for bold Asian-inspired flavors.

# What You 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

# Directions:

01 - Combine sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Toss to coat evenly and let marinate for 10-15 minutes while preparing other ingredients.
02 - Prepare noodles according to package instructions. Drain thoroughly, 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 and set aside.
05 - Add more 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 sauce over everything. Toss vigorously for 2-3 minutes until noodles are glossy and well-coated, and beef is heated through.
07 - Remove from heat immediately. Sprinkle with sesame seeds and green parts of spring onions. Top with fresh coriander or cilantro leaves and serve hot.

# Expert Tips:

01 -
  • The sauce clings to every strand of noodles, so you get that perfect sticky coating in every bite
  • It comes together in under 35 minutes but tastes like you spent hours coaxing flavors together
  • The beef stays impossibly tender thanks to a quick marinade trick I learned from a takeout chef
02 -
  • Cold rinsing the noodles after cooking is essential—otherwise they keep cooking and turn mushy when you toss them in the sauce
  • Dont overcrowd the wok when searing beef, or it will steam instead of develop that beautiful brown crust
  • The sauce thickens quickly once it hits the hot pan, so have everything ready before you add it
03 -
  • Slice your beef when its slightly frozen—it cuts cleanly into thin strips that way
  • If your sauce looks too thick, add a splash of pasta water to loosen it up
  • Use tongs to toss the noodles with sauce—its gentler than a spoon and keeps noodles intact

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