Sticky Beef Noodles (Printable Version)

Tender beef and chewy noodles tossed in a glossy hoisin-soy glaze with bell pepper, carrot and scallions; ready in 30 minutes.

# What You’ll Need:

→ Meat

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 and Vegetables

06 - 10 1/2 ounces fresh or dried egg noodles
07 - 1 medium red bell pepper, thinly sliced
08 - 1 medium carrot, julienned
09 - 3 scallions, 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 cilantro or scallions, finely sliced

# Directions:

01 - Combine sliced beef with soy sauce, cornstarch, sesame oil, and ground black pepper in a mixing bowl. Toss thoroughly and allow to marinate for 10 minutes.
02 - Boil noodles in accordance with packaging guidelines until just tender. Drain well and set aside.
03 - In a small bowl, whisk together hoisin sauce, dark soy sauce, oyster sauce, honey, and water until homogenous. Reserve nearby.
04 - Heat a wok or large frying pan over high heat. Add a small amount of oil, then add beef. Stir-fry for 1 to 2 minutes until just browned. Remove beef from pan and reserve.
05 - Add a touch more oil if needed. Sauté garlic and ginger for 30 seconds until aromatic, then add red bell pepper, carrot, and scallions. Stir-fry for 2 to 3 minutes until vegetables are slightly tender.
06 - Return seared beef to the pan. Pour in the sticky sauce, tossing to coat all ingredients evenly. Allow mixture to bubble for 1 minute.
07 - Add cooked noodles to the pan. Toss over high heat for 1 to 2 minutes until noodles are well coated and glossy.
08 - Transfer to serving plates and garnish with toasted sesame seeds and fresh herbs. Serve hot.

# Top Tips:

01 -
  • The sauce caramelizes right onto the noodles so each bite packs sweet and savory richness.
  • You can swap beef for chicken or tofu and play with veggies to suit whatever is in your fridge.
02 -
  • If you overcook the beef, it turns rubbery faster than you’d think — just a quick sear is crucial.
  • Tossing the noodles over high heat at the end is what makes them glossy instead of soggy.
03 -
  • Slice the beef against the grain and as thin as you can; it’s the secret to melt-in-your-mouth bites.
  • Have all your ingredients ready before you start, because once you’re stir-frying, things move at lightning speed.

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