Sticky Beef Noodles Asian Fusion (Print Version)
Tender beef in glossy sweet-savory sauce with chewy noodles and crisp vegetables, ready in 35 minutes.
# What You'll Need:
→ Beef & Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Noodles
05 - 10 oz dried rice noodles or egg noodles
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 carrot, julienned
08 - 2 spring onions, sliced (separate white and green parts)
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 3.5 oz sugar snap peas, halved
→ Sauce
12 - 3 tbsp soy sauce
13 - 2 tbsp oyster sauce
14 - 2 tbsp hoisin sauce
15 - 2 tbsp brown sugar
16 - 1 tbsp rice vinegar
17 - 1/2 tsp crushed red pepper flakes
→ Garnish
18 - 1 tbsp sesame seeds
19 - Fresh coriander or cilantro leaves
# How to Make It:
01 - Combine sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Toss thoroughly to coat and let marinate for 10-15 minutes.
02 - Cook noodles according to package instructions until al dente. Drain well, rinse with cold water to stop cooking, and set aside.
03 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, and red pepper flakes in a small bowl until sugar completely dissolves.
04 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1-2 minutes per side until browned but still tender. Remove beef and set aside.
05 - Add more oil to the wok if needed. Stir-fry garlic, ginger, white parts of spring onions, bell pepper, carrot, and sugar snap peas for 2-3 minutes until just tender-crisp.
06 - Return beef to the wok. Add cooked noodles and pour in the sauce. Toss everything together for 2-3 minutes, ensuring noodles are evenly coated and beef is heated through.
07 - Remove from heat immediately. Sprinkle with sesame seeds, green parts of spring onions, and fresh coriander or cilantro. Serve hot while noodles are chewy and sauce is glossy.
# Expert Advice:
01 -
- Its faster than delivery and tastes infinitely better, plus you control exactly what goes into your bowl
- The glossy sauce clings to every strand of noodle, making each bite a perfect balance of sweet and savory
02 -
- Overcrowding the wok when searing beef will steam it instead of creating that beautiful caramelized crust, so work in batches if needed
- The sauce thickens rapidly off heat, so if it looks too thin while cooking, just give it another minute over the flame
03 -
- Cold beef is easier to slice thinly, so pop your steak in the freezer for fifteen minutes before cutting
- Toast your sesame seeds in a dry pan for two minutes before garnishing to unlock their nutty flavor