Sticky Beef Noodles (Printable Version)
Tender beef strips and glossy noodles in a sweet hoisin-oyster glaze, a quick comforting weeknight meal for four.
# 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 medium red bell pepper, thinly sliced
08 - 1 medium carrot, julienned
09 - 3 spring onions, cut into 2-inch pieces
10 - 2 garlic cloves, 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 Steps:
01 - Combine the sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a mixing bowl. Toss well and let rest for 10 minutes.
02 - Cook egg noodles in a large pot of boiling water according to package instructions. Drain thoroughly and set aside.
03 - In a small 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 small amount of oil, then stir-fry the marinated beef in batches for 1–2 minutes until just browned. Transfer beef to a plate and reserve.
05 - In the same wok, add a little additional oil if needed. Sauté garlic and ginger for 30 seconds until fragrant. Add sliced bell pepper, carrot, and spring onions, then stir-fry for 2–3 minutes until just tender.
06 - Return the seared beef to the wok. Pour in the sticky sauce, tossing to coat all ingredients evenly. Bring to a gentle bubble and cook for 1 minute.
07 - Add the drained noodles to the wok. Toss with tongs over high heat for 1–2 minutes until noodles are glossy and well coated.
08 - Transfer to serving plates and garnish with toasted sesame seeds and fresh coriander or scallions. Serve immediately.
# Helpful Tips:
01 -
- When you crave takeout, but want it in less time than delivery, this recipe is your secret weapon.
- It balances deep savory flavors with a hint of sweetness and just enough crunch to feel exciting with every bite.
02 -
- If your wok isn't hot enough, the beef can steam instead of sear and lose its tenderness.
- Mixing the noodles in gently helps keep them springy and prevents breaking.
03 -
- Thin slicing is key—ask your butcher if you’re not sure how, or use a sharp knife with partially frozen beef.
- Letting the sauce bubble before adding noodles means it coats every bite, instead of sliding right off.