Description
Sticky Beef Noodles are a quick and flavorful Asian-inspired main course, packed with tender, crispy steak, fresh vegetables, and an irresistibly sweet, spicy, and tangy sauce that clings to every strand of noodle. This vibrant dish comes together in just 20 minutes, making it perfect for busy weeknights when you crave something both comforting and bold.
Ingredients
For the Beef:
- 14 ounces (400 grams) sirloin steak, sliced thinly
- 2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
For Stir-Frying:
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 7 ounces (200 grams) broccoli florets
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced
For the Sauce:
- 6 tablespoons lime juice
- 6 tablespoons dark soy sauce
- 6 tablespoons sugar
- 1–2 red chilies, finely chopped (plus more for garnish)
For the Noodles & Garnish:
- 14 ounces (400 grams) fresh egg noodles
- 4 spring onions, cut into 2 cm pieces (plus more for garnish)
- Chili flakes, chopped chilies, and extra spring onions for garnish
Instructions
- Coat the Steak: In a bowl, toss the thinly sliced sirloin steak with cornstarch, salt, and black pepper until every piece is evenly coated. This gives the beef a crisp exterior when stir-fried.
- Sear the Beef: Heat the vegetable oil in a wok or large skillet over high heat. Add the coated steak strips and stir-fry for 3-4 minutes until they’re golden, crispy, and cooked through. Remove the steak from the pan and set aside.
- Cook the Vegetables: In the same pan, add the sliced red bell pepper, broccoli florets, minced garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables start to soften and the aromatics are fragrant.
- Make the Sauce: In a small bowl, combine the lime juice, dark soy sauce, sugar, and finely chopped red chilies. Pour this sauce into the pan with the vegetables and bring it to a boil. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat the veggies.
- Cook the Noodles: While the sauce simmers, cook the egg noodles in boiling water according to package instructions until just tender. Drain well and set aside.
- Combine Everything: Add the crispy steak, drained noodles, and spring onion pieces into the pan with the sauce and vegetables. Toss everything together over medium-high heat so the noodles and beef are thoroughly coated and warmed through.
- Garnish & Serve: Transfer the sticky beef noodles to bowls and top with chili flakes, extra chopped chilies, and more sliced spring onions as desired. Serve immediately for best flavor and texture.
Notes
- You can swap sirloin for flank or ribeye steak as desired.
- Feel free to add other quick-cooking vegetables like snap peas or carrots.
- For a milder dish, use fewer chilies or omit them altogether.
- If fresh egg noodles aren’t available, dried noodles work—just cook per package directions.
- For extra stickiness, let the sauce reduce a bit further to thicken more.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 535
- Sugar: 13g
- Sodium: 1240mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg