Sticky Beef Noodles (Printable)
Tender stir-fried beef and glossy noodles in a sweet-savory hoisin glaze with garlic, ginger, and crisp vegetables.
# 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 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
# Steps:
01 - Combine the thinly sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Mix thoroughly and allow to marinate for 10 minutes.
02 - Prepare noodles according to the package directions. Once cooked until al dente, drain and set aside.
03 - Whisk together hoisin sauce, dark soy sauce, oyster sauce, honey, and water in a small bowl to form a smooth sauce.
04 - Heat a wok or large frying pan over high heat. Add a small amount of oil and stir-fry the marinated beef for 1 to 2 minutes until just browned. Transfer beef to a dish and reserve.
05 - In the same wok, add additional oil if necessary. Sauté minced garlic and grated ginger until aromatic, then add the sliced bell pepper, julienned carrot, and spring onions. Stir-fry for 2 to 3 minutes just until vegetables begin to soften.
06 - Return the reserved beef to the pan. Pour in the sticky sauce and toss to coat evenly. Allow the sauce to bubble gently for 1 minute.
07 - Incorporate the cooked noodles into the pan. Toss all ingredients together over high heat for 1 to 2 minutes until noodles are glossy and thoroughly coated with sauce.
08 - Divide among plates and finish with a sprinkle of sesame seeds and fresh herbs.
# Expert Hints:
01 -
- When you need dinner fast, but still crave that takeout magic, this dish has your back.
- The sauce is so irresistibly sticky and savory, you&apoll want to lick the bowl—no judgment!
02 -
- If you leave the beef in the pan too long, it goes from supple to tough in a flash—watch it closely and remove as soon as it browns.
- Using cold noodles out of the fridge will clump everything; always drain and toss with oil to keep them loose and ready.
03 -
- Slice the beef across the grain to make every bite tender, not chewy.
- Finishing on high heat helps the sauce cling and gloss the noodles—don&apost shy away from a little sizzling action.