Sticky Beef Noodles (Printable version)
Tender stir-fried beef and chewy noodles tossed in a glossy hoisin-sesame sauce, ready in 30 minutes.
# Ingredient List:
→ 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 red bell pepper, thinly sliced
08 - 1 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 Make It:
01 - Combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Mix well and let rest for 10 minutes.
02 - Boil noodles 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 oil and quickly stir-fry marinated beef for 1–2 minutes until just browned. Remove beef and keep warm.
05 - Add additional oil if necessary. Sauté garlic and ginger until aromatic, then toss in red bell pepper, carrot, and spring onions. Stir-fry for 2–3 minutes until vegetables begin to soften.
06 - Return beef to the wok. Pour in sticky sauce, tossing to coat evenly, and cook for 1 minute to allow sauce to thicken.
07 - Add cooked noodles to the wok. Toss all components over high heat for 1–2 minutes until noodles are evenly coated and glossy.
08 - Transfer to serving plates and garnish with toasted sesame seeds and freshly sliced herbs. Serve immediately.
# Expert Suggestions:
01 -
- You can make takeout-quality noodles without leaving your house—it really is that easy.
- The sweet-salty sauce clings perfectly to the chewy noodles, making every bite ridiculously satisfying.
02 -
- If you overcrowd the pan when browning the beef, you’ll steam instead of sear—do it in batches if needed.
- Rinsing your cooked noodles in cold water keeps them from turning into a gluey mess later on.
03 -
- Slicing the beef as thin as possible ensures it cooks rapidly and stays juicy.
- The real secret: don’t skip the marinade—it’s where all the tenderness comes from.