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- 300g beef sirloin, thinly sliced against the grain - 250g egg noodles - 3 tablespoons soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon oyster sauce (or mushroom sauce for vegetarian) The beef sirloin gives a tender and rich flavor. Egg noodles add a nice chewy texture. The soy and hoisin sauces create a sweet and savory taste. Oyster sauce, or its vegetarian substitute, enhances the umami. - 2 cloves garlic, finely minced - 1-inch piece of ginger, freshly grated - 1 bell pepper (any color), sliced into thin strips - 1 medium carrot, julienned - 3 spring onions, chopped, whites separated from greens Garlic and ginger add warmth and depth to the dish. Bell pepper and carrot bring color and crunch. Spring onions give a fresh bite, especially the green parts added at the end. - 1 tablespoon cornstarch - 2 tablespoons water - Sesame seeds and fresh coriander for garnish Cornstarch mixed with water forms a slurry. This thickens the sauce nicely. Sesame seeds and coriander add a lovely finish and a burst of flavor when you serve. {{ingredient_image_2}} To start, boil a large pot of water. Once it reaches a rolling boil, add the egg noodles. Cook them for about 4-5 minutes, or until they are al dente. This means they should be firm but not hard. Once done, drain the noodles and set them aside in a bowl. Keeping them separate helps later when you mix everything. In a medium-sized bowl, mix the thinly sliced beef with soy sauce, hoisin sauce, oyster sauce, and sesame oil. Use a spoon to coat the beef well. This marinade adds a lot of flavor. Let it marinate for about 15 minutes. This time allows the beef to soak in all those tasty flavors. Take a small bowl and add 1 tablespoon of cornstarch. Pour 2 tablespoons of water into the bowl. Whisk it together until you have a smooth mixture. This slurry is key for thickening your sauce later. Set it aside for now. Heat a large skillet or wok on medium-high heat. Add a tablespoon of oil. Once the oil is hot, add the minced garlic and grated ginger. Sauté them for about 30 seconds until fragrant. Next, toss in the sliced bell pepper and julienned carrot. Stir-fry these veggies for 3-4 minutes. You want them to be soft but still bright and crunchy. With the vegetables ready, push them to one side of the skillet. Increase the heat slightly. Add the marinated beef to the center of the pan. Cook for 3-4 minutes, stirring occasionally. The beef should turn brown and be cooked through. Mixing in the veggies at this time helps blend the flavors. Now, add the drained egg noodles directly into the skillet with the beef and vegetables. Pour the cornstarch slurry over everything. Stir constantly for 1-2 minutes. This will help the sauce thicken and coat all the ingredients evenly. You want every bite to be full of flavor! - Optimal heat levels for stir-frying: Use medium-high heat. This helps cook the beef quickly and keeps it juicy. If the heat is too low, the beef will steam instead of sear. - Best cookware for even cooking: A large skillet or wok works best. These allow for more space. This helps to stir and toss the ingredients without crowding. - Suggestions for additional spices or herbs: Try adding crushed red pepper for heat or a pinch of five-spice powder for depth. Fresh herbs like basil or cilantro can add brightness. - Recommended serving sauce options: A drizzle of chili oil or a splash of lime juice can enhance the dish. Soy sauce on the side allows for extra flavor control. - Overcooking ingredients: Keep an eye on the beef and veggies. Overcooked ingredients lose their flavor and texture. Aim for a tender beef with a slight crunch in the veggies. - Incorrect marination times: Marinating beef for too long can make it mushy. Stick to about 15 minutes for the best flavor and texture. Pro Tips Slice Against the Grain: For tender beef, always slice against the grain. This shortens the muscle fibers, resulting in a more tender bite. Marinate for Maximum Flavor: Allowing the beef to marinate for at least 15 minutes will enhance the flavors and make the dish even more delicious. Don’t Overcook the Vegetables: Stir-frying the vegetables just until they are slightly softened helps retain their vibrant color and crunch, adding texture to the dish. Adjust the Sauce to Your Taste: Feel free to tweak the soy, hoisin, and oyster sauces according to your preference for sweetness or saltiness. {{image_4}} You can easily make sticky beef noodles vegetarian or vegan. For beef, use tofu or tempeh. These plant-based proteins absorb flavors well. They also provide a nice texture. For sauces, swap oyster sauce with mushroom sauce. It adds a rich umami taste. You can still use soy sauce and hoisin sauce. They are great for flavor. Add more veggies for nutrition. Try mushrooms, snap peas, or zucchini. These will give color and crunch. They also boost dietary fiber. If you need gluten-free options, there are great noodle substitutes. Use rice noodles or gluten-free pasta. They work well with the sauce and flavors. For sauces, check labels. Many soy sauces have gluten. Look for tamari or coconut aminos as a safe choice. They taste great and keep the dish flavorful. Want to spice things up? Add chili paste or crushed red pepper flakes. This gives heat and depth. Adjust the amount based on your taste. You can also explore different cuisines. Add Thai basil for a Thai twist. Or, try adding sesame seeds and scallions for a Chinese flair. Mixing in these elements keeps the dish exciting. To keep your sticky beef noodles fresh, use airtight containers. Glass or plastic containers with tight lids work well. Store the noodles in the fridge for up to three days. This way, they stay tasty and safe to eat. When reheating, use a skillet or microwave. For the skillet, add a splash of water to keep the noodles moist. Stir the noodles over medium heat until warm. If using a microwave, cover the bowl with a damp paper towel. This helps to avoid sogginess. You can freeze sticky beef noodles if you want to save them for later. Place the cooled noodles in a freezer-safe container. Make sure to leave some space at the top for expansion. They can last for up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. You can use mushroom sauce if you want a vegetarian option. Soy sauce also works well for a lighter flavor. If you have allergies, try a mix of soy sauce and a little sugar. This can mimic the sweet and salty taste of oyster sauce. The beef is ready when it turns brown. Look for no pink spots on the meat. It should feel firm but still tender. Use a meat thermometer if you have one. The safe internal temperature is 145°F (63°C). Yes, you can try rice noodles, udon, or even soba noodles. Each type will give a different taste and texture. Just make sure to cook them according to their package instructions. You want them to be tender but not mushy. This recipe is not very spicy as written. You can add red pepper flakes for heat. Adjust the amount based on your taste. If you want it mild, skip the spice altogether. Look for Asian restaurants or noodle houses. They often serve sticky beef noodles. Use apps like Yelp or Google Maps to search nearby places. Read reviews to find the best spots. You learned how to make sticky beef noodles, from ingredients to storage. Using beef sirloin, egg noodles, and a mix of rich sauces creates great flavor. Remember, marinating is key for taste. Avoid common mistakes like overcooking your veggies. You can also explore vegetarian options or regional twists for variety. Enjoying this dish can be a fun adventure in the kitchen. Give it a try, and you won’t be disappointed!

Sticky Beef Noodles

A delicious and flavorful dish featuring tender beef, egg noodles, and a savory sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 300 g beef sirloin, thinly sliced against the grain
  • 250 g egg noodles
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, finely minced
  • 1 inch ginger, freshly grated
  • 1 bell pepper sliced into thin strips
  • 1 medium carrot, julienned
  • 3 spring onions chopped, whites separated from greens
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • none sesame seeds and fresh coriander for garnish

Instructions
 

  • Cook the Noodles: Begin by bringing a large pot of water to a rolling boil. Add the egg noodles and cook them according to the package instructions until they reach an al dente texture. Once cooked, drain the noodles and set them aside in a bowl.
  • Prepare the Beef Marinade: In a medium-sized bowl, combine the thinly sliced beef with soy sauce, hoisin sauce, oyster sauce, and sesame oil. Mix well to ensure the beef is evenly coated. Allow this mixture to marinate for approximately 15 minutes, which will enhance the flavor.
  • Create the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Set it aside; this will be used to thicken the sauce later.
  • Stir-Fry the Vegetables: In a large skillet or wok, heat a tablespoon of oil over medium-high heat. When the oil is shimmering, add the minced garlic and grated ginger, sautéing for about 30 seconds until both become fragrant. Add the sliced bell pepper and julienned carrot to the skillet. Stir-fry these vegetables for 3-4 minutes, or until they have softened slightly but still retain their color and crunch.
  • Cook the Beef: Once the vegetables are ready, push them to one side of the skillet. Increase the heat slightly and add the marinated beef to the center of the pan. Let it cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through.
  • Combine Everything: Add the drained egg noodles directly to the skillet with the beef and vegetables. Pour the cornstarch slurry over the entire mixture, stirring constantly to combine and ensure that the sauce thickens, which should take another 1-2 minutes.
  • Finish & Serve: Once the noodles are well coated in the thickened sauce and heated through, gently fold in the chopped spring onion greens. Remove the skillet from heat.
  • Presentation Tips: Serve the sticky beef noodles in deep bowls or plates. Garnish generously with sesame seeds and a handful of fresh coriander leaves. For an added pop of color and freshness, sprinkle a few extra slices of spring onion on top!

Notes

For a vegetarian option, substitute oyster sauce with mushroom sauce.
Keyword beef, noodles, quick meal, stir-fry