Ever find yourself craving something savory and satisfying for dinner? I’ve got just the fix with these Sticky Beef Noodles . Not too long ago, my daughter came home after a busy day with a famished look and an “I’m starving, Mom!” plea. This recipe became a family favorite that evening — a quick whip in the kitchen, but a total win!
If you enjoy dishes that combine flavors of tender beef and veggies all wrapped up in saucy noodles, you’ll definitely love trying the crescent roll breakfast recipes for breakfast.
Why you’ll love this recipe
This dish is perfect for busy weeknights or when you’re looking to deliver a punch of flavors without spending hours in the kitchen. It combines the juicy tenderness of marinated beef with a medley of fresh veggies, making it a complete meal.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 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
- 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)
Step-by-step instructions
- In a small bowl, toss the sliced beef with soy sauce and cornstarch until evenly coated. Set aside to marinate for 10-15 minutes.
- In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- Cook the noodles according to the package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for 2-3 minutes until browned and nearly cooked through.
- Add the bell pepper, onion, and snap peas, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
- Add the cooked noodles to the pan along with the sauce. Toss everything together until the noodles are coated and heated through.
- Garnish with sesame seeds and chopped green onions before serving.
Recipe tips & variations
Experiment with different veggies like broccoli or carrots for added crunch. If you want a spicy kick, throw in some chili flakes or sliced jalapeños. You can also swap egg noodles for rice noodles or even gluten-free alternatives, ensuring that the dish suits your dietary needs.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a couple of minutes or toss back in a skillet with a splash of water to freshen up the sauce.
FAQs
Can I make this vegetarian?
Sure, substitute the beef with tofu or mushrooms, and make sure the sauces used are vegetarian-friendly.
What if I can’t find flank steak?
You can use other cuts like skirt steak or sirloin. Just ensure you slice them thinly against the grain for tenderness.
Is this dish spicy?
The recipe as-is isn’t spicy, but you can add chili elements if preferred.
Recipes you may like
Explore more family-friendly recipes like the breakfast potatoes recipe or indulge in the breakfast pizza recipe for a fun morning treat!
Print
Sticky Beef Noodles Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-vegetarian
Description
A savory and satisfying Sticky Beef Noodles recipe that combines tender beef, fresh veggies, and saucy noodles, perfect for busy weeknights.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 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
- 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
- In a small bowl, toss the sliced beef with soy sauce and cornstarch until evenly coated. Set aside to marinate for 10-15 minutes.
- In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- Cook the noodles according to the package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for 2-3 minutes until browned and nearly cooked through.
- Add the bell pepper, onion, and snap peas, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
- Add the cooked noodles to the pan along with the sauce. Toss everything together until the noodles are coated and heated through.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Experiment with different veggies like broccoli or carrots for added crunch.
- If you want a spicy kick, throw in some chili flakes or sliced jalapeños.
- You can swap egg noodles for rice noodles or even gluten-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg