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Sticky Beef Noodles Served in a Bowl with Sesame Garnish

Sticky Beef Noodles

Tender flank steak strips glazed in a sweet-savory sauce, tossed with glossy egg noodles and crisp stir-fried vegetables. A quick, budget-friendly weeknight dinner ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak thinly sliced against the grain, partially freeze for easier slicing
  • 2 tbsp soy sauce for the beef marinade
  • 1 tbsp cornstarch for the beef marinade
  • 1 tbsp vegetable oil or avocado oil for higher smoke point
  • 3 tbsp soy sauce for the sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil toasted sesame oil preferred for deeper flavor
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 8 oz egg noodles or lo mein, ramen, or rice noodles
  • 1 bell pepper thinly sliced
  • 1 small onion thinly sliced
  • 0.5 cup snap peas or green beans trimmed
  • 2 tbsp sesame seeds optional, for garnish
  • 2 green onions chopped, for garnish

Equipment

  • Large skillet or wok
  • Large pot
  • Colander
  • Small mixing bowl
  • Whisk

Method
 

  1. Toss the sliced beef with 2 tablespoons soy sauce and cornstarch in a bowl until evenly coated. Let it sit for 10 to 15 minutes at room temperature. The cornstarch creates a velvety coating that helps the beef sear properly and stay tender.
  2. 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 ginger) in a small bowl until the brown sugar fully dissolves. Set aside near the stove.
  3. Cook the egg noodles according to package directions. Drain and rinse briefly with cold water to stop cooking and prevent clumping. Set aside.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer and cook for 2 to 3 minutes without stirring too much to develop a proper sear. Add the bell pepper, onion, and snap peas and stir-fry for another 2 to 3 minutes until the vegetables are tender-crisp and still bright in color.
  5. Add the drained noodles to the pan and pour the sauce over everything. Toss well for 1 to 2 minutes until the noodles are fully coated and the sauce thickens slightly and turns glossy. If the sauce reduces too quickly, add a small splash of water to loosen it. Garnish with sesame seeds and chopped green onions before serving.

Notes

Partially freeze flank steak for 20 minutes before slicing for cleaner, thinner cuts. Always slice against the grain for maximum tenderness. For heat, add red pepper flakes or chili oil to the sauce. Substitute beef with chicken breast, shrimp, or firm tofu. For gluten-free, use tamari instead of soy sauce, gluten-free oyster sauce or coconut aminos, and rice noodles. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a pan with a splash of water or soy sauce over medium heat.