Sticky Beef Noodles (Print)
Tender beef strips and glossy egg noodles in a sweet-hoisin glaze with bell pepper, carrot and sesame.
# 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 & 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 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 coriander or scallions, finely sliced
# Directions:
01 - Combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a mixing bowl. Marinate for 10 minutes.
02 - Prepare the noodles according to package directions in boiling water. Drain thoroughly and set aside.
03 - Whisk hoisin sauce, dark soy sauce, oyster sauce, honey, and water together in a bowl 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 1–2 minutes until just browned. Transfer to a plate.
05 - Add additional oil to the same wok if needed. Sauté garlic and grated ginger until aromatic, then add bell pepper, carrot, and spring onions. Stir-fry for 2–3 minutes until vegetables are slightly tender.
06 - Return the seared beef to the pan. Pour in the sticky sauce, tossing to evenly coat all ingredients. Allow the sauce to bubble for 1 minute.
07 - Add cooked noodles to the wok and toss energetically over high heat for 1–2 minutes until noodles are glossy and coated.
08 - Serve immediately, garnished with toasted sesame seeds and fresh herbs.
# Expert Tips:
01 -
- The sauce clings to every strand so each bite bursts with flavor—no sad bland noodles here.
- I keep coming back to this for its speed: it’s honestly impressive what a handful of pantry staples and a hot wok can do.
02 -
- If you leave the beef in the pan too long it will toughen quickly, so work fast and trust your senses.
- Getting the sauce ratio right took trial and error—too much water and you lose the sticky cling, so measure for best results.
03 -
- A super hot pan and constant movement are the real secrets behind takeout-level flavor.
- If you want picture-perfect noodles, toss them with a single chopstick and a pair of tongs for maximum glossy coating.