Sticky Beef Noodles (Printable Version)
Tender beef, chewy noodles, crisp veg and a glossy hoisin-soy glaze — ready in 30 minutes.
# 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 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 - In a bowl, combine the sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. Mix well to coat and allow to marinate for 10 minutes.
02 - Cook noodles in a large pot of boiling water according to package directions. Drain thoroughly and set aside.
03 - In a small mixing 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 flame. Add a small amount of oil and stir-fry the marinated beef for 1 to 2 minutes until just browned. Transfer beef to a plate and set aside.
05 - In the same wok, add additional oil if necessary. Sauté garlic and ginger until fragrant. Add bell pepper, carrot, and spring onions and stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
06 - Return the beef to the pan. Pour in the sticky sauce and toss thoroughly to coat. Let the sauce simmer and thicken for about 1 minute.
07 - Add the cooked noodles. Toss everything together 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 finely sliced fresh coriander or scallions.
# Expert Hints:
01 -
- The glossy, flavor-packed sauce hugs every noodle and beef strand like your favorite takeout, but made at home.
- It comes together so quickly that you'll have time to relax after dinner, not just before it.
02 -
- If you overcook the beef, it turns tough and chewy—take it out while it's still a little pink.
- I started pre-mixing my sauce after once frantically measuring over a spitting pan; it made all the difference for a smooth finish.
03 -
- Rest your beef at room temperature for even browning—cold beef straight from the fridge won’t caramelize as nicely.
- A good nonstick wok or pan means you use less oil but still get a perfect char.