Sticky Beef Noodles (Printable)
Tender beef and glossy noodles in a sweet-savory hoisin-honey glaze with crisp vegetables and toasted sesame.
# 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 and Vegetables
06 - 10.5 ounces fresh or dried egg noodles
07 - 1 medium 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 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
# Steps:
01 - Combine beef with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Mix well and let stand for 10 minutes to marinate.
02 - Boil egg noodles as per package instructions in a large pot of water. 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 heat. Add a splash of oil and stir-fry marinated beef for 1 to 2 minutes until browned but still tender. Transfer to a separate plate.
05 - Add additional oil to the wok if needed. Stir-fry garlic and ginger briefly until aromatic. Add bell pepper, carrot, and spring onions and cook, tossing constantly, for 2 to 3 minutes until vegetables are slightly tender yet crisp.
06 - Return seared beef to the pan. Pour in sticky sauce, tossing to combine. Allow sauce to bubble for about 1 minute, coating beef and vegetables evenly.
07 - Add drained noodles to the wok. Use tongs to toss ingredients together over high heat for 1 to 2 minutes until noodles are glossy and thoroughly coated with sauce.
08 - Transfer to serving plates and garnish with toasted sesame seeds and a sprinkling of fresh coriander or scallions. Serve immediately while hot.
# Expert Advice:
01 -
- Sticky sauce clings to every strand of noodle—it's the kind of treat you'll want to lick from the bowl.
- It comes together faster than your takeout order and tastes even better with fresh, crisp veggies tossed in.
02 -
- If the wok isn’t hot enough, the beef will steam instead of sear, leaving it chewy instead of tender.
- Adding the noodles before the sauce makes them clumpy—sauce first, then noodles for the perfect glossy finish.
03 -
- Once all the components are ready, keep the wok moving to avoid anything burning—the energy makes the difference.
- Drizzling a little extra sesame oil at the end unlocks that irresistible aroma just like your favorite takeout spot.