Sticky Beef Noodles (Printable)
Tender beef and chewy noodles in a sweet-savory hoisin-soy glaze with garlic, ginger and crisp vegetables.
# What You 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 fresh 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 - Combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a mixing bowl. Allow to marinate for 10 minutes.
02 - Cook noodles in boiling water according to package instructions. Drain thoroughly and set aside.
03 - In a separate 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. Add a splash of oil and stir-fry marinated beef for 1 to 2 minutes until just browned. Remove beef and keep warm.
05 - Add a small amount of oil to the same wok if needed. Sauté garlic and ginger until aromatic. Incorporate red bell pepper, carrot, and spring onions and stir-fry for 2 to 3 minutes until vegetables are just beginning to soften.
06 - Return beef to the wok. Pour in the prepared sticky sauce, tossing to evenly coat ingredients. Simmer for 1 minute until the sauce thickens and glazes the beef.
07 - Add cooked noodles to the wok. Toss everything 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 herbs as desired. Serve immediately.
# Expert Suggestions:
01 -
- The sauce sticks to every strand of noodle—it’s the kind friends will ask about, but only if you promise not to tell everyone.
- It turns whatever’s in your crisper drawer into something that feels like takeout, without leaving the house.
02 -
- Don’t walk away once the noodles go in—overcooked noodles turn mushy in a blink.
- Letting the beef rest out of the wok stops it from getting tough and chewy—trust me, I learned this after several stubborn experiments.
03 -
- Slice beef thinly and against the grain for the softest texture—rushing this step never ends well.
- Warm your serving bowls so the noodles stay glossy and hot longer—a trick learned after too many lukewarm seconds.