Sticky Beef Noodles (Printable version)
Tender beef and glossy noodles in a sticky hoisin glaze—comforting, quick weeknight dinner in 30 minutes.
# What you'll need:
→ Meats
01 - 14 oz 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 oz 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
# Directions:
01 - In a mixing bowl, combine the sliced beef, soy sauce, cornstarch, sesame oil, and freshly ground black pepper. Mix thoroughly to coat beef evenly and allow to marinate for 10 minutes.
02 - Cook the noodles according to package instructions in boiling water until al dente. Drain well and set aside.
03 - In a small bowl, whisk together hoisin sauce, dark soy sauce, oyster sauce, honey, and water until well combined to form the sauce base.
04 - Heat a wok or large frying pan over high heat. Add a splash of oil, then stir-fry the marinated beef for 1 to 2 minutes until just browned. Remove beef from the pan and set aside.
05 - In the same wok, add additional oil as needed. Sauté the minced garlic and grated ginger until aromatic. Add sliced red bell pepper, julienned carrot, and spring onion; stir-fry for 2 to 3 minutes until vegetables are vibrant and just tender.
06 - Return the seared beef to the wok. Pour in the prepared sticky sauce. Toss ingredients to coat evenly and allow the sauce to simmer and thicken for 1 minute.
07 - Add the cooked noodles to the wok. Using tongs, toss everything together over high heat for 1 to 2 minutes until noodles are coated and glossy.
08 - Divide the noodles among plates and garnish with toasted sesame seeds and freshly sliced coriander or scallions. Serve immediately.
# Expert Tips:
01 -
- It’s ridiculously fast to make but tastes like the kind of noodle bowl you’d pay extra for at a buzzing restaurant.
- The glossy, sticky sauce clings to every bite—naturally prompting enthusiastic seconds (and thirds).
02 -
- Once my noodles clumped and broke because I left them cooling too long—always toss with a drop of oil if you’re pausing.
- Swapping in dark soy for light soy gave a deeper color and flavor punch I’ll never skip now.
03 -
- Slice beef while it’s still partially frozen—so much easier to get those slender strips.
- The final sauce splash before serving gives unbeatable shine and flavor.