Description
These Sticky Beef Noodles are the ultimate quick-fix dinner! Tender beef, crisp veggies, and chewy noodles are tossed in a sweet, savory, and glossy sauce that clings to every bite. With rich umami flavors, a touch of sweetness from honey, and the warmth of garlic and ginger, this stir-fry is an easy, delicious alternative to takeout. Perfect for busy weeknights, this dish comes together in under 30 minutes and can be customized with your favorite vegetables!
Ingredients
For the Stir-Fry:
-
1 tbsp sunflower oil
-
400g steak (fat removed, cut into thin strips)
-
300g broccoli (chopped into florets)
-
160g mangetout (or any quick-cooking vegetable)
-
250g dried egg noodles
For the Sticky Sauce:
-
1 tbsp ginger (crushed or finely 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)
-
Sesame seeds (optional, for garnish)
Instructions
-
Make the Sauce: In a small bowl, whisk together the oyster sauce, soy sauce, honey, tomato ketchup, garlic, and ginger. Set aside.
-
Soften the Noodles: Place the dried egg noodles in a large heatproof bowl. Pour boiling water over them, cover with a plate, and let them soak while you cook the stir-fry. Use a fork to gently loosen them.
-
Cook the Beef: Heat 1 tbsp of oil in a large wok or frying pan over high heat. Add the sliced steak and stir-fry for 4-5 minutes, until browned and cooked through.
-
Add the Vegetables: Toss in the broccoli and mangetout and cook for another 4-5 minutes, stirring frequently, until slightly softened but still crisp.
-
Combine Everything: Drain the softened noodles and add them to the pan. Pour in the prepared sauce, tossing everything together to coat evenly. Cook for 1-2 minutes, letting the sauce thicken and coat the noodles beautifully.
-
Serve & Enjoy: Sprinkle with sliced spring onions and sesame seeds, then serve immediately while hot!
Notes
-
Choosing the Right Steak: Flank, sirloin, or rump steak work best. Always cut against the grain for the most tender bite.
-
Vegetable Variations: Feel free to swap in bell peppers, carrots, baby corn, or sugar snap peas for added variety.
-
Adjusting the Sauce:
-
Want it less salty? Use low-sodium soy sauce or reduce the amount.
-
Prefer it sweeter? Add a bit more honey.
-
Need more tang? Increase the ketchup slightly.
-
-
Storage & Reheating:
-
Store in the fridge for up to 3 days in an airtight container.
-
Reheat in a pan with a splash of water or in the microwave in 30-second bursts.
-
Equipment Needed
Large wok or frying pan
Mixing bowl
Heatproof bowl for soaking noodles
Tongs or spatula for tossing ingredients
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 portion (¼ of the recipe)
- Calories: 656 kcal
- Sugar: 36g
- Sodium: 3061mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 8g
- Protein: 37g
- Cholesterol: 61mg
Keywords: sticky beef noodles, stir-fry noodles, easy beef noodles, beef stir-fry, homemade takeout