Sticky Beef Noodle Recipe (Print Version)
# Ingredients:
01 -
8 ounces (225g) rice noodles or substitute with lo mein or udon noodles
02 -
1 pound (450g) beef sirloin or flank steak, thinly sliced
03 -
2 tablespoons cornstarch
04 -
3 tablespoons vegetable oil, divided
05 -
1 red bell pepper, thinly sliced
06 -
2 cups (120g) broccoli florets
07 -
3 green onions, sliced (plus extra for garnish)
08 -
2 garlic cloves, finely minced
09 -
1 tablespoon freshly grated ginger
10 -
1/4 cup (60ml) soy sauce
11 -
2 tablespoons hoisin sauce
12 -
2 tablespoons honey or brown sugar
13 -
2 tablespoons rice vinegar or lime juice
14 -
1 tablespoon sesame oil
15 -
1/4 teaspoon red pepper flakes (optional)
# Instructions:
01 -
Prepare the noodles following the package instructions. Once cooked, drain them and set to the side.
02 -
Coat the sliced beef strips well with cornstarch. Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Sear the beef for 2-3 minutes on each side until browned, then remove from the skillet and set aside.
03 -
Using the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the red bell pepper and broccoli florets for 4-5 minutes, ensuring they remain crisp yet tender. Stir in the green onions, minced garlic, and grated ginger, cooking for another 1-2 minutes until their aroma is released.
04 -
In a bowl, mix together the soy sauce, hoisin sauce, honey (or brown sugar), rice vinegar (or lime juice), sesame oil, and red pepper flakes if you desire extra heat.
05 -
Return the cooked beef to the skillet, combining it with the vegetables. Add the drained noodles to the mixture. Pour the sticky sauce over everything and toss thoroughly to ensure all ingredients are evenly coated.
06 -
Plate the noodles into individual servings. Garnish with extra green onions and, if desired, a sprinkle of sesame seeds. Serve and enjoy!
# Notes:
01 -
For a gluten-free option, use gluten-free soy sauce and rice noodles.
02 -
Feel free to add additional vegetables like snap peas, carrots, or baby corn for variety.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in a skillet or microwave.