Sticky Beef Noodles (Print Format)
Juicy beef slices and crisp veggies mixed with rice noodles in a rich, sticky sauce. Whip it up in 30 minutes—it’s way tastier than takeout!
# Ingredients:
01 -
3 green onions, chopped up (keep some extra for topping)
02 -
2 cups (120g) bite-sized broccoli florets
03 -
8 oz (225g) rice noodles, lo mein, or udon
04 -
1 tbsp fresh ginger, finely grated
05 -
1 red bell pepper, cut into thin strips
06 -
1 lb (450g) thinly sliced flank or sirloin steak
07 -
2 garlic cloves, finely chopped
08 -
2 tbsp cornstarch
09 -
3 tbsp vegetable oil, divided up
→ For the Sauce
10 -
2 tbsp rice vinegar or fresh lime juice
11 -
1 tbsp sesame oil
12 -
2 tbsp honey or packed brown sugar
13 -
1/4 tsp crushed red pepper flakes (if you like a kick)
14 -
2 tbsp hoisin sauce
15 -
1/4 cup (60ml) soy sauce
# Steps:
01 -
Get those noodles going by following the package instructions. Once done, drain them well and just keep 'em on standby till later.
02 -
Coat your steak slices in cornstarch for a light covering. Heat 2 tablespoons of oil in a hot wok or skillet. Lay the beef flat in the pan, let it brown for a good 2-3 minutes on each side, then remove and set it aside.
03 -
In the same pan with all those amazing steak juices, heat up the last tablespoon of oil. Toss in your broccoli and bell pepper strips. Stir-fry for about 4-5 minutes, just until everything’s still a little crunchy but cooked through.
04 -
Stir in your chopped green onion, minced garlic, and freshly grated ginger. Cook it all together for another minute or two, just enough to make things extra fragrant.
05 -
Mix together soy sauce, hoisin, sesame oil, honey, rice vinegar, and red pepper flakes (if you’re feeling spicy) in a small bowl while your pan keeps sizzling away.
06 -
Toss your noodles and beef back into the pan with the veggies. Pour your sauce on top, and mix it all really well until everything’s evenly coated and glossy.
07 -
Dish it up hot, sprinkle a bit of that extra green onion on top, and watch everyone absolutely devour it.
# Tips:
01 -
If you need it gluten-free, make sure your soy sauce and noodles fit the bill.
02 -
Switch up the veggies if you’d like—baby corn, snap peas, or carrots would be awesome.
03 -
Store leftovers in the fridge for up to three days. Reheat by tossing it in a skillet or using the microwave.