Name: Sticky Beef Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; 2 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon vegetable oil; 8 ounces egg noodles (or other noodles of choice); 1 bell pepper, thinly sliced; 1 small onion, thinly sliced; 1/2 cup snap peas or green beans, trimmed; 2 tablespoons sesame seeds (optional, for garnish); 2 green onions, chopped (for garnish)

If you’re craving a dish that brings together tender, flavorful beef with perfectly coated noodles that practically beg to be savored, then Sticky Beef Noodles are exactly what you need. This vibrant recipe delivers a succulent, slightly sweet-and-savory sauce that clings beautifully to every strand of noodle and slice of flank steak, making each bite an irresistible harmony of textures and tastes. Whether you’re cooking for a quick weeknight dinner or impressing friends with your culinary skills, Sticky Beef Noodles hit all the right notes with fresh veggies and a sauce that’s full of depth without being complicated.

Sticky Beef Noodles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and thoughtful combination of ingredients. Each element plays a crucial role, from the tender flank steak marinated for maximum flavor to the crisp vegetables that add a fresh crunch, and, of course, the noodles that soak up all that delicious sauce. Here’s what makes this dish come alive:

Flank steak: Thinly sliced against the grain for tenderness and quick cooking.
Soy sauce: Both in the marinade and sauce, it adds savory depth and umami richness.
Cornstarch: Helps create that glossy, sticky coating on the beef for the perfect texture.
Vegetable oil: Neutral oil ideal for high-heat stir-frying without burning.
Oyster sauce: Adds a subtle, savory sweetness that enriches the sauce.
Hoisin sauce: Lends a hint of complexity and slight tang to complement the beef.
Brown sugar: Brings balance with a touch of caramel sweetness that enhances stickiness.
Rice vinegar: Adds brightness and cuts through the richness of the sauce.
Sesame oil: A fragrant finish that ties the flavors together beautifully.
Garlic and fresh ginger: Essential aromatics to boost savory and zesty notes.
Egg noodles: Or your favorite noodles, ready to soak up the luscious sauce.
Bell pepper, onion, snap peas: Colorful vegetables that bring crunch and freshness.
Sesame seeds and green onions: Optional garnishes for extra texture and visual appeal.

How to Make Sticky Beef Noodles

Step 1: Prepare the Beef

Start by tenderizing your thinly sliced flank steak with a quick marinade. Toss it in soy sauce mixed with cornstarch, which not only infuses flavor but also ensures the beef gets that irresistible glossy coating when cooked. Letting it rest for 10-15 minutes allows the meat to soak in the marinade, making every bite flavorful and juicy.

Step 2: Make the Sauce

While the beef marinates, whisk together the sauce ingredients: soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. This mixture blends savory, sweet, tangy, and aromatic flavors into a sauce that brings Sticky Beef Noodles to life. Set it aside and prepare to drizzle its magic later.

Step 3: Cook the Noodles

Bring a pot of water to a boil and cook your egg noodles according to the package instructions. The noodles should be tender but still have a bit of bounce to them so they hold up when tossed with the beef and sauce. Drain them well and set aside, ready for the final transformation.

Step 4: Stir-Fry the Beef and Vegetables

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and let it brown for 2-3 minutes without stirring too much so it gets a nice sear. Then toss in the sliced bell pepper, onion, and snap peas. Stir-fry everything for another 2-3 minutes until the vegetables remain crisp-tender, keeping that much-needed freshness and crunch.

Step 5: Combine and Serve

Now the fun part: add the cooked noodles and pour the prepared sauce over the beef and veggies in the pan. Toss everything together vigorously so the sauce clings to every noodle strand and piece of beef. Heat through until everything is warmed evenly and sticky goodness is in every bite. Finish by sprinkling with sesame seeds and chopped green onions for texture and a burst of color.

How to Serve Sticky Beef Noodles

Garnishes

Garnishing your Sticky Beef Noodles is like adding the final brush strokes on a masterpiece. Toasted sesame seeds offer a delicate nutty crunch, while bright, chopped green onions bring fresh sharpness that cuts through the richness. These simple touches elevate the dish’s appearance and flavor instantly.

Side Dishes

Sticky Beef Noodles are hearty enough to shine on their own but pair beautifully with some light and crisp sides. Think a simple cucumber salad, steamed bok choy, or a refreshing Asian slaw. These sides provide contrast in texture and flavor, balancing the savory richness of the noodles perfectly.

Creative Ways to Present

For a fun dinner party twist, serve Sticky Beef Noodles family-style in a large colorful platter, garnished generously for guests to help themselves. You can also pile the noodles into lettuce cups for a finger-food experience or even try baking them briefly with a sprinkle of cheese for a fusion spin. The versatility invites creativity!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your Sticky Beef Noodles to an airtight container and store in the refrigerator. They’ll stay delicious for up to 3 days. Before reheating, give the noodles a quick stir to redistribute the sauce and keep everything moist.

Freezing

You can freeze Sticky Beef Noodles, although noodles may soften slightly upon thawing. Store them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge to maintain the best texture before reheating.

Reheating

Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce and prevent sticking. Avoid microwaving straight away, as it can make noodles clump or dry out. Stir frequently until warmed through and glossy once again.

FAQs

Can I use other cuts of beef for Sticky Beef Noodles?

Absolutely! While flank steak is tender and perfect when sliced thinly, you can also use sirloin or skirt steak. Just be sure to slice against the grain for the best texture.

What if I don’t have oyster sauce or hoisin sauce?

If you’re missing those, soy sauce with a touch of honey or molasses can substitute. The flavor profile won’t be identical, but the dish will still be delicious and sticky in its own right.

Are there vegetarian alternatives for Sticky Beef Noodles?

Definitely! You can swap the beef for marinated tofu, tempeh, or even hearty mushrooms like shiitake. Adjust the cooking times accordingly, and keep all the tasty sauce components.

What noodles work best in this recipe?

Egg noodles are classic here, but you can use rice noodles, udon, soba, or even spaghetti in a pinch. Just cook according to package instructions and toss with the sauce while still warm.

Can I make Sticky Beef Noodles gluten-free?

Yes, by using tamari or a gluten-free soy sauce alternative and ensuring oyster and hoisin sauces are gluten-free, you can enjoy a gluten-friendly version without sacrificing flavor.

Final Thoughts

Sticky Beef Noodles are one of those dishes that bring comfort and excitement to the table at the same time. The harmony of tender beef, vibrant veggies, and richly flavored noodles is simply unbeatable. I wholeheartedly encourage you to give this recipe a try—once you do, it will likely become a beloved staple in your weeknight rotation. Happy cooking and even happier eating!

Sticky Beef Noodles Recipe

Print Recipe

★★★★★

5.1 from 7 reviews

Sticky Beef Noodles is a flavorful and satisfying stir-fry dish featuring tender marinated flank steak tossed with vibrant vegetables and chewy egg noodles, all coated in a deliciously sticky and savory sauce made from soy, oyster, and hoisin sauces with a hint of sweetness and tanginess.

Author: Toney
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stir-fry
Cuisine: Asian
Diet: Halal

Ingredients

Scale

Beef Marinade

1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch

Sauce

3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, grated

Other Ingredients

1 tablespoon vegetable oil
8 ounces egg noodles (or other noodles of choice)
1 bell pepper, thinly sliced
1 small onion, thinly sliced
1/2 cup snap peas or green beans, trimmed
2 tablespoons sesame seeds (optional, for garnish)
2 green onions, chopped (for garnish)

Instructions

Prepare the Beef: In a small bowl, toss the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch until evenly coated. Set aside and allow it to marinate for 10-15 minutes so the flavors penetrate the meat and the cornstarch helps to lock in moisture and create a velvety texture.
Make the Sauce: In a separate bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, minced garlic, and grated ginger. Set this mixture aside. This sauce will provide the rich, sticky, and slightly sweet flavor characteristic of the dish.
Cook the Noodles: Bring a large pot of water to a boil and cook 8 ounces of egg noodles according to the package instructions until al dente. Drain the noodles well and set them aside. Proper draining ensures the sauce coats the noodles properly.
Stir-Fry the Beef and Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned and nearly cooked through. Then add the sliced bell pepper, thinly sliced onion, and snap peas or green beans. Continue stir-frying for another 2-3 minutes until the vegetables are tender-crisp but still retain some crunch.
Combine and Serve: Add the cooked noodles to the pan with the beef and vegetables. Pour in the prepared sauce and toss everything thoroughly to ensure the noodles and ingredients are well coated and heated through. The sauce will thicken slightly and become sticky, enveloping every bite.
Garnish: Remove from heat and garnish the dish with 2 tablespoons of sesame seeds and chopped green onions for added texture and a fresh flavor burst before serving hot.

Notes

For a spicier version, add chili flakes or a splash of sriracha to the sauce.
To make this dish gluten-free, use tamari or gluten-free soy sauce and check the oyster sauce label.
Feel free to substitute flank steak with sirloin or skirt steak depending on availability.
Vegetables can be varied or increased according to preference—broccoli, carrots, or mushrooms work well.
If you prefer a thicker sauce, mix a little more cornstarch with water and stir it into the pan at the end while tossing.