Sticky Beef Noodles (Printable)
Marinated beef and glossy noodles tossed with hoisin-soy sauce, crisp vegetables and toasted sesame—quick, savory comfort.
# What You'll 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 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, soy sauce, cornstarch, sesame oil, and black pepper in a mixing bowl. Mix thoroughly and allow to marinate for 10 minutes.
02 - Boil noodles in a large pot of salted water according to package instructions until just tender. Drain and set aside.
03 - In a 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 1–2 minutes until lightly browned. Transfer beef to a plate.
05 - In the same wok, add a little more oil if needed. Sauté garlic and ginger until fragrant. Add bell pepper, carrot, and spring onions and stir-fry for 2–3 minutes until vegetables are crisp-tender.
06 - Return the beef to the pan. Pour in the sticky sauce, toss to coat evenly, and let simmer for 1 minute.
07 - Add the cooked noodles to the wok and toss over high heat for 1–2 minutes until noodles are glazed and evenly coated with sauce.
08 - Transfer noodles to serving bowls. Sprinkle with toasted sesame seeds and garnish with fresh coriander or scallions before serving immediately.
# Expert Tips:
01 -
- This dish disappears faster than I can set the table, so I always sneak an extra bite in the kitchen first.
- Sticky beef noodles became my go-to when I needed comfort food that wouldn’t leave me with a mountain of dishes.
02 -
- I once left the beef in the wok too long, and it went tough—so now I pull it out the second it browns.
- Stirring the noodles gently keeps them from breaking up and turning gluey.
03 -
- A super-hot wok seals in juices and flavor faster than anything else.
- A quick marinade gives even cheaper cuts of beef melt-in-the-mouth appeal.