Sticky Beef Noodles (Printable Version)
Tender beef strips and chewy noodles in a glossy hoisin-soy glaze with garlic, ginger and crunchy veg.
# What You Need:
→ Meats
01 - 14 oz 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 - 10.5 oz 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 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
# How-To:
01 - Combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Leave to marinate for 10 minutes.
02 - Cook the noodles in boiling water following package directions. Drain thoroughly and set aside.
03 - In a small bowl, whisk together hoisin sauce, dark soy sauce, oyster sauce, honey, and water until fully combined.
04 - Heat a wok or large frying pan over high heat and add a splash of oil. Stir-fry the marinated beef for 1 to 2 minutes until just browned. Transfer to a plate and set aside.
05 - In the same wok, add extra oil if needed. Sauté garlic and ginger until fragrant, then add bell pepper, carrot, and spring onions. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - Return seared beef to the wok. Pour in the sticky sauce and toss to coat evenly. Let the sauce bubble for 1 minute.
07 - Add the cooked noodles to the wok. Toss all components together on high heat for 1 to 2 minutes until noodles are coated and glossy.
08 - Divide noodles among serving plates and garnish with toasted sesame seeds and finely sliced fresh herbs. Serve immediately.
# Expert Tips:
01 -
- This saucey noodle tangle turns out deliciously glossy every single time and feels like a takeout win at home.
- I secretly make extra just so leftovers can be snuck cold from the fridge the next day.
02 -
- If you overcrowd the pan with beef, it steams instead of browning, turning chewy and sad—I learned this after my first too-hasty attempt.
- Letting the noodles dry off a little after draining means they drink up more sauce and get that sticky coating everyone craves.
03 -
- Dry the beef slices before marinating—they’ll brown better and taste richer.
- If you’re doubling the recipe, cook the beef in batches so every piece gets that perfect sear.