Description
This Beef Stir Fry with Noodles and Sticky Sauce is a quick and satisfying Asian-inspired meal, perfect for weeknights. Tender slices of beef are marinated and flash-cooked with vibrant vegetables, then tossed with chewy noodles and coated in a sweet-savory sticky sauce. The dish is customizable, family-friendly, and packed with flavor.
Ingredients
For the beef:
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the sauce:
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons brown sugar or honey
- 1 teaspoon sesame oil
- 1/4 cup (60 ml) water
- 1 tablespoon cornstarch
For the stir fry:
- 8 oz (225 g) noodles (egg noodles, udon, or rice noodles)
- 2 tablespoons vegetable oil (divided)
- 2 cups (200 g) broccoli florets
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Optional garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the beef: In a bowl, toss the thinly sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10–15 minutes; this helps tenderize the meat and infuse flavor.
- Cook the noodles: Boil the noodles in a pot of water according to package directions. Drain them thoroughly and set aside; this prevents them from overcooking or sticking together while you prepare the other ingredients.
- Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar or honey, sesame oil, water, and cornstarch. Stir until the cornstarch is fully dissolved and the sauce is smooth; set aside for later.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and cook for 2–3 minutes until browned and just cooked through. Remove the beef from the skillet and set aside to avoid overcooking.
- Stir fry the vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the broccoli, red bell pepper, and carrot, stir frying for 3–4 minutes until they are brightly colored and tender-crisp. Add the garlic and ginger, sautéing for about 1 minute until fragrant but not burnt.
- Combine everything: Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce evenly over everything and cook for another 2–3 minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables.
- Add the noodles: Add the drained cooked noodles into the skillet. Toss well until everything is evenly combined and the noodles are thoroughly coated in the sticky sauce.
- Serve: Transfer the stir fry to plates or bowls. Garnish with sesame seeds and chopped green onions if desired. Serve immediately while hot and enjoy!
Notes
- For extra flavor, add chili flakes or a splash of sriracha to the sauce for some heat.
- You can substitute the beef with chicken, shrimp, or tofu for a variation.
- If short on time, use frozen stir-fry vegetable mixes.
- For a gluten-free option, use tamari instead of soy sauce and gluten-free noodles.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450
- Sugar: 9g
- Sodium: 1200mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 55mg
