Sticky Beef Noodles (Printable)
Tender marinated beef and glossy noodles in a sweet-savory hoisin glaze, tossed with crisp bell pepper and scallions.
# 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 carrot, julienned
09 - 3 spring onions, cut into 2-inch pieces
10 - 2 cloves garlic, minced
11 - 1 tablespoon finely 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 cilantro or scallions, finely sliced
# How To Make:
01 - Combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a mixing bowl. Set aside to marinate for 10 minutes.
02 - Cook the noodles according to package instructions. Drain thoroughly and reserve.
03 - Whisk together hoisin sauce, dark soy sauce, oyster sauce, honey, and water until fully blended.
04 - Heat a wok or large frying pan over high heat with a splash of oil. Stir-fry the marinated beef for 1 to 2 minutes until browned on the exterior. Remove beef and set aside.
05 - In the same wok, add oil as necessary. Sauté garlic and ginger until aromatic. Add bell pepper, carrot, and spring onions; stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - Return beef to the pan. Pour in the sticky sauce and toss to evenly coat. Allow sauce to bubble for 1 minute.
07 - Add cooked noodles to the wok. Toss thoroughly over high heat for 1 to 2 minutes until noodles are well-coated and glossy.
08 - Transfer to serving bowls. Garnish with toasted sesame seeds and fresh herbs.
# Expert Hints:
01 -
- The glossy, sweet-salty sauce clings to every strand and gives off major takeout energy—without the hefty bill.
- It’s a one-wok wonder that comes together so quickly, you won’t believe how much flavor you get in half an hour.
02 -
- I learned the hard way that overcrowding the wok steams the beef—instead, cook in batches if you need to.
- Letting the noodles linger too long in the sauce can make them stubbornly sticky; toss quickly for best texture.
03 -
- A blazing hot wok gives you those irresistible charred edges on the beef; never start with a cold pan.
- A drizzle of sesame oil right before serving makes everything taste fresh-from-the-takeout-box.