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Sticky Beef Noodles

Tender strips of beef tossed with chewy noodles and vegetables in a rich, glossy, sweet-and-savory sauce. This quick stir-fry delivers bold, takeout-style flavor in a simple one-pan meal perfect for busy nights.
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Ingredients Method Notes

Ingredients
  

  • Main
  • 1 lb beef flank steak, sirloin, or skirt steak, thinly sliced against the grain
  • 8 oz noodles egg noodles, rice noodles, or wheat noodles
  • 2 tablespoons neutral oil
  • Vegetables
  • 1 bell pepper sliced
  • 1 small onion sliced
  • 1 cup carrots or snap peas
  • 2 green onions sliced
  • Sticky Sauce
  • ¼ cup soy sauce or tamari
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon oyster sauce optional
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch
  • ¼ cup water or broth
  • Optional Garnish
  • Sesame seeds
  • Chili flakes or chili oil

Method
 

  1. Cook the noodles according to package directions until just tender. Drain and set aside.
  2. Heat oil in a large skillet or wok over high heat. Add the beef in a single layer and sear quickly until browned and just cooked through. Remove and set aside.
  3. In the same pan, sauté garlic and ginger briefly, then add vegetables and cook until tender-crisp.
  4. Whisk the sauce ingredients together and pour into the pan. Simmer briefly until thickened and glossy.
  5. Return the beef and noodles to the pan and toss until evenly coated. Cook for another minute, garnish if desired, and serve hot.

Notes

Slice beef thinly against the grain for maximum tenderness.
Slightly undercook noodles so they finish perfectly in the sauce.
Adjust sweetness or saltiness easily by modifying the sauce.