Description
A flavorful and satisfying recipe for Sticky Beef Noodles, perfect for a weeknight meal. Tender beef coated in a glossy, savory-sweet sauce with your favorite noodles.
Ingredients
Scale
- 1 pound flank steak or sirloin steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce (for marinating beef)
- 1 teaspoon sesame oil (for marinating beef)
- 8 ounces noodles (such as spaghetti, ramen, udon, or lo mein noodles)
- 2 tablespoons vegetable oil or other neutral cooking oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup beef broth or chicken broth
- 1/4 cup soy sauce (for the sauce)
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or other chili sauce (optional, adjust to taste)
- 1 teaspoon cornstarch (for thickening the sauce)
- 2 tablespoons water (for thickening the sauce)
- Optional Garnish: Chopped green onions, toasted sesame seeds, chopped cilantro, red pepper flakes
Instructions
- 1. Prepare the Beef: In a medium bowl, combine the thinly sliced beef with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Toss well to ensure the beef is evenly coated. Let it marinate for at least 15-30 minutes.
- 2. Cook the Noodles: While the beef is marinating, cook your chosen noodles according to package directions. Drain them well and toss with a little oil to prevent sticking. Set aside.
- 3. Make the Sauce: In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, brown sugar, rice vinegar, and sriracha (if using). In a separate tiny bowl, whisk together 1 teaspoon of cornstarch and 2 tablespoons of water to create a slurry. Set both aside.
- 4. Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned. Remove the seared beef and set aside.
- 5. Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger. Sauté for about 30-60 seconds until fragrant.
- 6. Simmer the Sauce: Pour the prepared sauce mixture into the skillet. Bring to a simmer. Gradually whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
- 7. Combine and Serve: Return the seared beef to the skillet with the sauce. Add the cooked noodles. Toss everything together gently to coat. Cook for another minute or two, just to heat everything through. Serve immediately, garnished as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat with a splash of water or broth, or microwave in short intervals.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 15g
- Sodium: 1200mg
- Fat: 25g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g