Sticky Beef Noodles

Sticky Beef Noodles are my ultimate comfort food when I want something saucy, savory, and seriously satisfying. Tender strips of beef are coated in a glossy, sweet-and-salty sauce and tossed with stir-fried noodles and veggies. It’s a fast, flavor-packed meal that comes together in one pan—perfect for busy weeknights or takeout cravings at home.

Why You’ll Love This Recipe

I love how these noodles strike the perfect balance between rich, sticky sauce and tender beef. The sweet soy glaze clings to every bite, and I can throw in whatever veggies I have on hand. It’s incredibly versatile, quick to make, and tastes even better than your favorite noodle takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (flank steak, sirloin, or skirt steak)

• Soy sauce

• Hoisin sauce

• Brown sugar or honey

• Garlic, minced

• Fresh ginger, grated

• Cornstarch (for coating the beef)

• Sesame oil or neutral oil

• Rice vinegar

• Chili flakes (optional)

• Egg noodles, lo mein noodles, or rice noodles

• Green onions, sliced

• Bell peppers, carrots, or snap peas (optional)

• Toasted sesame seeds (for garnish)

Directions

1. I toss the sliced beef in a little cornstarch to help it crisp and hold onto the sauce.

2. I whisk together soy sauce, hoisin sauce, brown sugar, rice vinegar, garlic, and ginger in a small bowl to make the sticky sauce.

3. I cook the noodles according to package instructions, then drain and set aside.

4. In a hot skillet or wok, I sear the beef in a bit of sesame oil until browned and just cooked through. I remove it and set it aside.

5. In the same skillet, I stir-fry the veggies until just tender.

6. I return the beef to the pan, pour in the sauce, and simmer until it thickens and turns glossy.

7. I toss in the cooked noodles and stir until everything is well coated.

8. I serve the noodles hot, topped with green onions and sesame seeds.

Servings and timing

This recipe serves 4 and takes about 30 minutes from start to finish.

Variations

• I use ground beef for a faster version—it soaks up the sauce perfectly.

• For a spicier kick, I add sriracha or chili garlic paste to the sauce.

• I swap in tofu or mushrooms for a vegetarian take.

• Udon or soba noodles work great in place of lo mein.

• I sometimes add a fried egg on top for extra richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss the noodles in a skillet with a splash of water or soy sauce to loosen the sauce. The microwave also works, but I stir halfway through to avoid uneven heating. This dish isn’t ideal for freezing due to the noodles, but it’s so easy to make fresh, I don’t mind.

FAQs

What’s the best cut of beef for this dish?

I usually use flank steak or sirloin—they’re tender and cook quickly. I slice them thin across the grain for the best texture.

Can I make the sauce ahead of time?

Yes, I often mix the sauce in advance and keep it in the fridge. It saves time when I’m ready to cook.

Do I need a wok to make this?

Not at all. I use a large nonstick skillet or sauté pan—anything with enough room to toss the noodles works fine.

Can I add more vegetables?

Absolutely. I throw in broccoli, baby bok choy, mushrooms, or any stir-fry veggies I have on hand.

Is this dish gluten-free?

To make it gluten-free, I use tamari instead of soy sauce and rice noodles. I also double-check that my hoisin sauce is gluten-free.

Conclusion

Sticky Beef Noodles are the kind of meal I crave when I want something bold, saucy, and loaded with flavor. The tender beef, sweet-savory glaze, and chewy noodles come together in the most satisfying way. Whether I’m whipping this up for a quick dinner or impressing guests with a homemade takeout-style dish, it’s always a guaranteed hit.

Sticky Beef Noodles

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-Inspired
• Diet: Gluten Free

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Description

These Sticky Beef Noodles are a saucy, sweet-savory stir-fry made with tender beef strips, a glossy hoisin-soy glaze, chewy noodles, and crisp veggies. Perfect for weeknight dinners or homemade takeout cravings, this one-pan noodle dish comes together in just 30 minutes and packs bold flavor in every bite.

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Ingredients

• 1 lb flank steak, sirloin, or skirt steak, thinly sliced
• 2 tbsp cornstarch
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp hoisin sauce
• 1 tbsp brown sugar or honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp sesame oil or neutral oil
• ½ tsp chili flakes (optional)
• 8 oz egg noodles, lo mein, or rice noodles
• 1 bell pepper, sliced (optional)
• 1 carrot, julienned (optional)
• ½ cup snap peas (optional)
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds (for garnish)

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Instructions

1. Toss sliced beef with cornstarch and set aside.

2. In a small bowl, whisk together soy sauce, hoisin, brown sugar, garlic, ginger, rice vinegar, and chili flakes.

3. Cook noodles according to package directions. Drain and set aside.

4. Heat sesame oil in a large skillet or wok over medium-high heat. Sear beef until browned and cooked through, 3–4 minutes. Remove and set aside.

5. In the same skillet, stir-fry bell pepper, carrots, and snap peas until just tender.

6. Return beef to the pan and pour in the sauce. Simmer 2–3 minutes until thickened and glossy.

7. Add noodles and toss everything together until well coated.

8. Serve hot, topped with green onions and sesame seeds.

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Notes

• Ground beef can be used for a quicker version.
• Add sriracha or chili garlic paste for more heat.
• Use tofu or mushrooms for a vegetarian option.
• Udon, soba, or rice noodles all work well here.
• A fried egg on top adds extra richness.