Sticky Beef Noodles (Print Version)
Tender beef strips with crisp vegetables and noodles tossed in a sweet-savory Asian-inspired sauce, ready in just 25 minutes.
# Ingredients:
→ For the Beef
01 -
1 pound flank steak, thinly sliced against the grain
02 -
2 tablespoons soy sauce
03 -
1 tablespoon cornstarch
04 -
1 tablespoon vegetable oil
→ For the Sauce
05 -
3 tablespoons soy sauce
06 -
2 tablespoons oyster sauce
07 -
1 tablespoon hoisin sauce
08 -
1 tablespoon brown sugar
09 -
1 tablespoon rice vinegar
10 -
2 teaspoons sesame oil
11 -
2 garlic cloves, minced
12 -
1 teaspoon fresh ginger, grated
→ For the Noodles and Vegetables
13 -
8 ounces egg noodles (or other noodles of choice)
14 -
1 bell pepper, thinly sliced
15 -
1 small onion, thinly sliced
16 -
1/2 cup snap peas or green beans, trimmed
17 -
2 tablespoons sesame seeds (optional, for garnish)
18 -
2 green onions, chopped (for garnish)
# Steps:
01 -
In a small bowl, toss the sliced beef with soy sauce and cornstarch until evenly coated. Set aside to marinate for 10-15 minutes.
02 -
In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
03 -
Cook the noodles according to the package instructions. Drain and set aside.
04 -
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for 2-3 minutes until browned and nearly cooked through. Add the bell pepper, onion, and snap peas, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
05 -
Add the cooked noodles to the pan along with the sauce. Toss everything together until the noodles are coated and heated through. Garnish with sesame seeds and chopped green onions before serving.
# Notes:
01 -
For added heat, drizzle with chili oil or add red pepper flakes to the sauce.
02 -
You can substitute the beef with chicken, shrimp, or tofu for a different variation.
03 -
Add more vegetables such as carrots or broccoli for extra nutrition.