Sticky Beef Noodles

Why You’ll Love Sticky Beef Noodles Recipe

• The sauce clings beautifully to every strand of noodle for maximum flavor in each bite.

• Tender beef and crisp vegetables add texture contrast.

• It’s quicker than many stir-fry noodle recipes but still impressively satisfying.

• You can adapt it to your taste — make it spicier, sweeter, or more garlicky.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef (such as flank or sirloin), thinly sliced

• Noodles (e.g. egg noodles, chow mein, or your favorite thin wheat noodles)

• Garlic, minced

• Ginger, minced

• Green onions/scallions

• Bell pepper or other vegetables (optional)

• Soy sauce

• Oyster sauce

• Hoisin sauce

• Brown sugar or honey

• Sesame oil

• Cornstarch (for slurry)

• Oil for cooking

• Salt and pepper

Directions

1. Prep the beef and sauce

   • Slice the beef thinly across the grain.

   • In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil — this is your stir‑fry sauce base.

   • Make a cornstarch slurry (cornstarch + a bit of water) to thicken near the end.

2. Cook the noodles

   • Bring a pot of water to boil, cook the noodles until al dente, drain, and set aside.

3. Stir‑fry aromatics and beef

   • Heat some oil in a large pan or wok over medium‑high heat.

   • Add garlic and ginger; sauté briefly until fragrant.

   • Add the beef slices, season with a pinch of salt and pepper, and stir‑fry until just browned but not fully cooked through. Remove and set aside.

4. Stir‑fry vegetables (if using)

   • In the same pan, add another splash of oil if needed.

   • Add bell pepper, onions, or other vegetables, stir until crisp‑tender.

5. Combine and thicken

   • Return the beef to the pan.

   • Pour in the sauce mixture and stir to coat everything.

   • Add the cornstarch slurry gradually, stirring constantly until the sauce thickens and becomes sticky.

   • Add the pre‑cooked noodles and toss well so they’re coated in the sauce.

6. Finish

   • Taste and adjust seasonings (a little more soy, sugar, or sesame oil).

   • Garnish with sliced green onions.

Servings and timing

• Serves: about 4 people

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Spicy version: Add a splash of sriracha, chili garlic sauce, or red pepper flakes.

• Vegetarian/vegan version: Replace beef with tofu, tempeh, or seitan; use vegetarian oyster sauce or mushroom sauce.

• Different proteins: Use chicken, shrimp, or pork instead of beef.

• Vegetable boost: Add snap peas, mushrooms, broccoli, baby corn, or bok choy.

• Gluten‑free version: Use gluten‑free noodles and tamari or gluten‑free soy sauce, and ensure your oyster/hoisin sauces are gluten‑free.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3–4 days.

• Freezing: It’s best not to freeze this dish (noodles can get mushy).

• Reheating: Gently reheat in a skillet over medium heat. Add a splash of water or broth to loosen the sauce, cover for a moment to steam, then stir. You can also microwave — add a little water, cover loosely, and heat in short intervals, stirring in between.

FAQs

What kind of noodles work best?

You can use egg noodles, chow mein noodles, udon, ramen, or even flat rice noodles. Select a noodle that holds up well and doesn’t get overly mushy when tossed with sauce.

Can I make this ahead?

You can prep ingredients — slice beef, mix sauce, chop vegetables — ahead of time. But it’s best to cook and toss the noodles and sauce just before serving to maintain texture.

How do I prevent the sauce from being too runny?

Make sure your cornstarch slurry is properly mixed (no lumps) and add it gradually while stirring. If the sauce is still thin, cook a bit longer to reduce it.

How can I make the beef more tender?

Slice thinly against the grain. You can marinate the beef briefly (even 10–15 minutes) with a bit of soy sauce and cornstarch, which helps with tenderness and coating.

Can I reduce sodium?

Yes — use low‑sodium soy sauce and reduce or omit additional salt. You can offset with a touch more sweetener or acid (like a bit of lime juice) to balance flavor.

What can I serve alongside this dish?

Serve with steamed or stir‑fried vegetables, a crisp green salad, or simple steamed greens. You can also pair with a side of pickled veggies to contrast the richness.

Is it spicy?

By default, this recipe is savory and not overly spicy. You can add chili sauce, red pepper flakes, or fresh chili to introduce heat.

Can I double the recipe?

Yes, you can double all ingredients. Just be sure to use a large enough pan or wok so ingredients have room to stir‑fry properly.

What if sauce sticks to the pan too much?

Lower your heat a little, add a splash of water or broth, and stir to loosen the sauce. Also, ensuring the cornstarch slurry is fully dissolved before adding helps prevent sticky clumps.

Can I use dried beef or leftovers?

You can use leftover cooked beef. Just add it toward the end and warm through. Be cautious, as overcooking can toughen leftover meat.

Conclusion

Sticky Beef Noodles brings together savory, sweet, and umami flavors in one satisfying noodle dish. It’s versatile, quick to make, and easy to adapt to your taste preferences. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe is a flavorful and comforting option that never disappoints.

Sticky Beef Noodles

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Sticky Beef Noodles is a flavorful, quick Asian-inspired dish featuring tender beef strips, vegetables, and noodles tossed in a sweet and savory sauce.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Asian
• Diet: Halal

Ingredients

• 400g beef strips
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 200g rice noodles
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Sesame seeds, for garnish
• Fresh cilantro, for garnish

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Instructions

1. Coat the beef strips with cornstarch and set aside.
2. Cook the rice noodles according to package instructions, then drain and set aside.
3. Heat vegetable oil in a large pan or wok over medium-high heat. Add the beef and cook until browned and crispy. Remove and set aside.
4. In the same pan, sauté garlic and ginger for 1 minute.
5. Add the bell pepper, carrot, and green onions. Stir-fry for 2–3 minutes until slightly tender.
6. In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, and sesame oil.
7. Return the beef to the pan, add the sauce mixture, and toss to coat.
8. Add the cooked noodles and stir well until everything is heated through and coated in sauce.
9. Garnish with sesame seeds and fresh cilantro before serving.

Notes

• Use flank steak or sirloin for tender results.
• Add chili flakes or sriracha for extra heat.
• Rice noodles can be substituted with egg noodles or soba noodles.
• Leftovers can be stored in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 8g
• Sodium: 870mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 60mg