Sticky Beef Noodles (Printable)
Tender beef and chewy noodles in a glossy hoisin-honey 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 medium 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 sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a mixing bowl. Allow to marinate for 10 minutes.
02 - Boil the noodles in a large pot of water according to package instructions, drain thoroughly, and set aside.
03 - Whisk together hoisin sauce, dark soy sauce, oyster sauce, honey, and water in a small bowl until smooth.
04 - Heat a wok or large frying pan over high heat and add a splash of oil. Stir-fry marinated beef for 1 to 2 minutes until just browned. Transfer beef to a plate and set aside.
05 - Add a little more oil to the same wok if needed, then sauté garlic and ginger until fragrant. Add bell pepper, carrot, and spring onions; stir-fry for 2 to 3 minutes until vegetables are just tender.
06 - Return the beef to the pan and pour in the prepared sticky sauce. Toss to coat everything evenly and let the mixture bubble for 1 minute.
07 - Add drained noodles to the wok. Toss all ingredients together over high heat for 1 to 2 minutes until noodles are well coated and glossy.
08 - Serve immediately, sprinkling with toasted sesame seeds and freshly sliced coriander or scallions as garnish.
# Expert Advice:
01 -
- The noodles cling to the sticky sauce so well you’ll want to eat straight from the pan.
- I found it’s my number one trick when dinner needs to wow in under 30 minutes.
02 -
- Once, I let the beef cook too long and it turned tough fast—keep your eye on those slices.
- Tossing the noodles on high heat at the end is the trick for that signature glossy coating.
03 -
- Sear beef in batches so the wok stays scorching hot—you’ll get better browning and no steaming.
- A small splash of water after adding the veggies helps create a punchy steam that keeps everything bright.