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.
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)
Instructions
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Toss sliced beef with cornstarch and set aside.
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In a small bowl, whisk together soy sauce, hoisin, brown sugar, garlic, ginger, rice vinegar, and chili flakes.
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Cook noodles according to package directions. Drain and set aside.
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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.
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In the same skillet, stir-fry bell pepper, carrots, and snap peas until just tender.
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Return beef to the pan and pour in the sauce. Simmer 2–3 minutes until thickened and glossy.
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Add noodles and toss everything together until well coated.
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Serve hot, topped with green onions and sesame seeds.
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.
