Description
There’s something so comforting about a big bowl of sticky beef noodles. The combination of tender beef, chewy noodles, and a rich, savory-sweet sauce makes this dish an instant favorite. Whether you’re making it for a quick weeknight dinner or a satisfying weekend meal, this recipe comes together in no time and is packed with bold flavors.
Asian-inspired noodle dishes like this one are all about balance—sweet, salty, umami, and just a hint of heat. This recipe is perfect for those who love takeout-style noodles but want to recreate them at home with fresh ingredients and no unnecessary additives. Plus, it’s easily customizable, so you can adjust the spice level or toss in your favorite vegetables.
If you’re craving something hearty yet simple, these sticky beef noodles will quickly become a go-to recipe in your kitchen.
Ingredients
- 8 oz beef steak, thinly sliced
- 8 oz egg noodles
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup bell peppers, sliced
- ½ cup carrots, julienned
- 2 green onions, chopped
- 1 tablespoon sesame seeds, for garnish
Instructions
In a small bowl, mix the soy sauce, oyster sauce, honey, sesame oil, and cornstarch. Add the thinly sliced beef to the mixture and let it marinate for at least 10 minutes. This quick marinade helps tenderize the beef while infusing it with flavor.
Bring a large pot of water to a boil and cook the egg noodles according to the package instructions. Drain and set aside. If you’re using fresh noodles, they’ll cook quickly, so keep an eye on them to avoid overcooking.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef and cook for 2–3 minutes, stirring frequently until browned. Remove the beef from the pan and set it aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Toss in the garlic, ginger, and red pepper flakes (if using). Stir-fry for about 30 seconds until fragrant. Then, add the sliced bell peppers and carrots, cooking for another 2–3 minutes until slightly softened but still crisp.
Return the cooked beef to the pan and pour in any leftover marinade. Stir well to coat the beef and vegetables in the sauce. Add the cooked noodles and toss everything together for another 1–2 minutes until the sauce thickens and evenly coats the noodles.
Remove the pan from heat and sprinkle in the chopped green onions and sesame seeds. Give everything one last toss before serving. Enjoy your sticky beef noodles while they’re hot!
Notes
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the pan while stirring.
- Feel free to swap the beef for chicken or tofu for a different protein option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.