If you’re craving serious flavor with minimal fuss, Sticky Beef & Noodles is an absolute must-make! Imagine tender strips of steak, crisp-tender veggies, and bouncy noodles—all coated in a sweet, salty, and gloriously glossy sauce. In just one pan and about 20 minutes, you’ll have a dish that feels both cozy and totally restaurant-worthy.
Why You’ll Love This Recipe
- Quick & Easy: Sticky Beef & Noodles delivers big flavor in just 20 minutes, perfect for busy weeknights or no-fuss entertaining.
- One Pan Wonder: Minimal cleanup means you spend less time at the sink and more time enjoying dinner.
- Balanced Deliciousness: The sauce hits all the best notes—sticky, sweet, salty, and deeply savory—with a little heat from ginger.
- Customizable: You can swap in whatever veggies or cuts of steak you love, making this dish endlessly adaptable.
Ingredients You’ll Need
Sticky Beef & Noodles shines because it’s built on staple ingredients that you probably already have, plus a few vibrant touches that make every bite pop. Each element adds something special—don’t skip the sauce, trust me!
- Steak (400 g): Use your favorite frying steak—flank, sirloin, or rump all work beautifully. Slice thinly against the grain for irresistible tenderness!
- Sunflower oil (1 tbsp): Mild and high smoke point, it’s ideal for quick stir-frying.
- Broccoli (300 g): Adds lovely crunch and a burst of green; cut into bite-sized florets so it cooks evenly.
- Mange tout (160 g): Also called snow peas, they lend a sweet snap—no need to chop, just toss them in whole.
- Dried egg noodles (250 g): Classic for soaking up all that sticky sauce; they’re hearty but never heavy.
- Fresh ginger (1 tbsp, crushed): Gives the sauce its warm, zippy kick. Grate fresh or use the jarred kind in a pinch.
- Garlic (4 cloves, crushed): Deepens the flavor and brings the sauce to life.
- Oyster sauce (5 tbsp): A must for richness and depth; it adds that classic savory note you love in takeout noodles.
- Dark soy sauce (6 tbsp, reduced sodium): For salty-sweet color and complexity—opt for reduced sodium to keep things in balance.
- Honey (6 tbsp): The secret to that irresistible stickiness—drizzled generously!
- Tomato ketchup (6 tbsp): Adds a subtle tang and helps the sauce develop a gorgeous glossy coat.
- Spring onions (to serve): Sliced on top for freshness and crunch—sometimes called green onions or scallions.
Variations
One of the best things about Sticky Beef & Noodles is just how simple it is to customize. Don’t be afraid to mix it up—play with veggies, swap in a new protein, or tweak the sauce to make it truly your own.
- Chicken or Tofu Swap: You can use thin-sliced chicken breast or even tofu for a lighter, just-as-delicious version.
- Veggie Medley: Add bell peppers, carrots, mushrooms, or sugar snap peas—whatever veggies are hanging out in your fridge!
- Spicy Twist: Stir in a teaspoon of chili paste or a finely chopped red chili for a fiery kick.
- Gluten-Free Noodles: Substitute rice noodles or gluten-free noodles to suit dietary preferences.
How to Make Sticky Beef & Noodles
Step 1: Stir Up the Sauce
Begin by mixing the sauce ingredients—fresh ginger, crushed garlic, oyster sauce, soy sauce, honey, and ketchup—in a small bowl. Give it a good whisk so the honey dissolves fully and the garlic and ginger are evenly scattered. The aroma alone is mouthwatering and sets the tone for your Sticky Beef & Noodles!
Step 2: Soften the Noodles
Place the dried egg noodles in a large heatproof bowl. Pour boiling water straight from the kettle to fully cover them, lay a plate on top, and set aside to let them soak and soften while you cook the rest. Give them a gentle stir partway through to make sure they’re all loosening up evenly.
Step 3: Sear the Beef
Heat the sunflower oil in a big frying pan or wok over high heat. Add your thinly sliced steak and stir-fry for 4–5 minutes. Keep things moving—the goal is a beautiful color and crisp edges without overcooking. Don’t worry if it’s not fully cooked through; it’ll finish later.
Step 4: Add Veggies
Toss in the broccoli florets and mange tout and stir-fry for another 4–5 minutes. The veggies should turn vibrant and just start to soften, staying a little crunchy for that perfect stir-fry texture.
Step 5: Combine Everything
Drain your noodles, then add them to the pan with the beef and veggies. Pour over all your prepared sauce. Stir, toss, and mix until every noodle and steak strip is glistening and evenly coated in that sticky, glossy goodness.
Step 6: Serve & Enjoy
Spoon the Sticky Beef & Noodles into bowls and top with a generous sprinkle of sliced spring onions and, if you wish, sesame seeds. Dive in immediately for the best texture and flavor!
Pro Tips for Making Sticky Beef & Noodles
- Slice Against the Grain: Cutting your steak against the grain ensures every strip stays butter-tender, not chewy.
- Soak, Don’t Boil, the Noodles: Just pour boiling water over the dried noodles—no pot needed—which helps them stay bouncy and not mushy.
- Sauce Consistency: If you adore extra stickiness, simmer the sauce for a minute with everything in the pan before serving to thicken up beautifully.
- Veggie Timing: Add your veggies after the beef is mostly cooked, so they stay vibrant and crisp in your Sticky Beef & Noodles.
How to Serve Sticky Beef & Noodles
Garnishes
Finish your Sticky Beef & Noodles with a flurry of thinly sliced spring onions for freshness and a sprinkle of toasted sesame seeds. If you’re craving a bit of color or heat, scatter over a few chili flakes or fresh red chili rounds for restaurant-style flair!
Side Dishes
This dish is hearty on its own, but you can round out your meal with crisp cucumber salad, classic Chinese pickles, or even simple steamed edamame. For extra veg, serve alongside a plate of stir-fried greens or blistered green beans.
Creative Ways to Present
Dish up Sticky Beef & Noodles in deep bowls with chopsticks for a cozy takeout-at-home vibe. Or serve family-style in a big wok, letting everyone help themselves. For gatherings, portion into small cups or mini-bowls for a fun, appetizer-style twist—so chic!
Make Ahead and Storage
Storing Leftovers
Sticky Beef & Noodles keeps beautifully in the fridge for up to 3 days. Store it in an airtight container—just know the noodles will drink up some sauce, so don’t worry if things look a little less glossy on day two.
Freezing
If you have extras, freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge, and note that the noodles may soften a bit but will still be tasty in reheats or packed lunches.
Reheating
Reheat Sticky Beef & Noodles gently in a nonstick pan or microwave, adding a splash of water or a drizzle of soy sauce to loosen everything up. Stir well and enjoy—don’t overcook, so the beef stays nice and tender!
FAQs
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Can I use a different cut of beef for Sticky Beef & Noodles?
Absolutely! While flank, sirloin, or rump are all excellent, use any steak that’s good for quick frying. Just be sure to trim excess fat and slice thinly against the grain for best results.
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Is it okay to make Sticky Beef & Noodles ahead?
Yes! You can prep the sauce and slice the beef and veggies in advance. For freshest texture, though, combine and cook just before serving, as noodles can lose some bounce when made too far ahead.
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How do I prevent the noodles from sticking together?
Give the noodles a gentle stir halfway through soaking, and toss them well with everything in the pan. If they feel a bit sticky before mixing, run them under cool water and drain before adding to the wok.
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Can I adjust the level of saltiness in the dish?
Definitely! Stick with reduced sodium soy sauce, and feel free to reduce the amount if you want things milder. You can always add a splash more at the end if you love a saltier punch.
Final Thoughts
There’s something so satisfying about a big pan of Sticky Beef & Noodles—the colors, flavors, and textures all come together in a way that just feels like comfort food at its best. Give this recipe a try next time you’re in the mood for fast, delicious, home-cooked magic. I know you’ll love it as much as I do!
Print
Sticky Beef & Noodles Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Calorie
Description
A flavorful and quick-to-make one-pan dish featuring tender strips of beef, crisp vegetables, and soft noodles all coated in a savory and slightly sweet sauce. Perfect for a satisfying meal any day of the week!
Ingredients
For the Stir Fry:
- 1 tbsp Sunflower oil
- 400 g Steak, fat removed and cut into thin strips
- 300 g Broccoli or a whole head
- 160 g Mange tout
- 250 g Dried egg noodles
For the Sauce:
- 1 tbsp Ginger, crushed or fresh chopped
- 4 Cloves Garlic, peeled and crushed
- 5 tbsp Oyster sauce
- 6 tbsp Dark soy sauce, reduced sodium
- 6 tbsp Honey
- 6 tbsp Tomato ketchup
To Serve:
- 4 Spring onions, trimmed and thinly sliced
Instructions
- Prepare the Sauce: Mix all sauce ingredients in a small bowl and set aside.
- Soak the Noodles: Place dried egg noodles in a bowl, cover with boiling water, and let soak while preparing the stir fry.
- Cook the Beef: Heat oil in a pan, stir-fry beef strips for 4-5 minutes over high heat.
- Prepare the Stir Fry: Add broccoli and mange tout, cook for another 4-5 minutes.
- Combine: Drain noodles, add to the pan, pour in the sauce, and heat through.
- Serve: Garnish with spring onions and sesame seeds before serving.
Notes
- Type of Steak: Flank steak, sirloin, or rump steak work well.
- Cutting the Steak: Slice against the grain for tenderness.
- Vegetables: Use any preferred vegetables, green ones complement the dish.
- Spring Onions: Known as scallions/green onions in the US.
- Saltiness: Opt for reduced sodium soy sauce if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
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