Sticky Beef Noodles (Printable)
Tender beef and glossy noodles in a sweet-hoisin honey glaze with crisp bell pepper and scallions.
# 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 freshly grated ginger
→ 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 Prepare:
01 - Combine the sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a mixing bowl. Allow it to marinate for 10 minutes.
02 - Cook the noodles following package directions. Drain well 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 a small amount of oil and stir-fry the marinated beef for 1 to 2 minutes until just browned. Remove from the pan and set aside.
05 - In the same pan, add more oil if needed. Sauté garlic and ginger until aromatic, then add bell pepper, carrot, and spring onions. Stir-fry for 2 to 3 minutes until vegetables are just tender.
06 - Return the seared beef to the pan. Pour in the sticky sauce and toss thoroughly to coat. Let the mixture simmer for 1 minute to thicken.
07 - Add the cooked noodles to the pan. Toss over high heat for 1 to 2 minutes until the noodles are evenly coated and glossy.
08 - Serve immediately, garnished with toasted sesame seeds and a scattering of fresh coriander or scallions.
# Expert Advice:
01 -
- The glossy sauce clings to each noodle strand like a delicious little secret only you know about.
- It’s lightning-fast to make, yet it tastes like you spent ages at a cozy noodle house.
02 -
- If you overcook the beef, it turns chewy instead of tender—get it out of the pan while it's still blushing inside.
- Cooking the noodles just shy of fully done means they won’t become mushy when tossed in the wok.
03 -
- Slice the beef while it’s still slightly chilled for cleaner, thinner strips.
- The secret is in the sauce—taste and adjust before pouring into the pan.