Sticky Beef Noodles (Print Version)
Tender beef and chewy noodles in a glossy sweet-savory hoisin sauce, ready in 30 minutes.
# Recipe Ingredients:
→ Meat
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, or rice 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 cilantro or scallions, finely sliced
# Directions:
01 - Combine sliced beef, soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Mix thoroughly and let stand for 10 minutes.
02 - Boil noodles per package instructions. Drain thoroughly and set aside.
03 - In a small 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 small amount of oil; sear the marinated beef for 1 to 2 minutes until just browned. Remove beef and set aside.
05 - Add additional oil if needed. Sauté garlic and ginger in the same wok 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 wok. Pour in the prepared sauce and toss ingredients to evenly coat. Let the sauce bubble for 1 minute.
07 - Add drained noodles and toss with beef and vegetables for 1 to 2 minutes over high heat, ensuring noodles are glossy and coated.
08 - Portion immediately onto plates and garnish with toasted sesame seeds and fresh herbs.
# Expert Advice:
01 -
- The sweet-salty sauce wraps every noodle, making leftovers famously rare.
- The recipe adjusts easily—beef, chicken, or tofu, so everyone at the table is happy.
02 -
- Never crowd the beef in the pan—I hurried once and ended up with a gray, rubbery mess.
- Draining noodles well before stir-frying keeps the sauce from turning soupy; lesson learned after a few soggy attempts.
03 -
- Prepare all ingredients before you start; once the wok heats up, things move fast.
- Let the sauce bubble for a minute in the pan before adding noodles—it thickens and clings better that way.