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A delicious plate of Sticky Beef Noodles is shown as the featured image.

Irresistible Sticky Beef Noodles

These sticky beef noodles offer a delightful balance of sweet, savory, and umami flavors, reminiscent of your favorite takeout. Tender flank steak and perfectly cooked egg noodles are coated in a luscious, glossy sauce, creating a truly satisfying and irresistible dish.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 1 lb fresh or dried egg noodles
  • 1/4 cup soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 cup beef broth
  • 2 tbsp cornstarch
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 green onions, thinly sliced, white and green parts separated
  • 1 red chili, thinly sliced optional
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Equipment

  • cutting board
  • sharp knife
  • mixing bowls
  • Measuring spoons
  • Measuring cups
  • Large wok or skillet
  • spatula or wooden spoon
  • Pot for noodles
  • colander

Method
 

  1. Prepare the Beef: In a bowl, combine the sliced flank steak with 1 tbsp soy sauce, 1 tbsp cornstarch, Shaoxing wine, sesame oil, and white pepper. Mix well and let it marinate for at least 20 minutes, or up to an hour in the refrigerator.
  2. Cook the Noodles: Cook the egg noodles according to package directions until al dente. Drain well and set aside. If using fresh noodles, be careful not to overcook them.
  3. Prepare the Sauce: In a small bowl, whisk together 1/4 cup soy sauce, hoisin sauce, brown sugar, rice vinegar, beef broth, 2 tbsp cornstarch, and sesame oil until well combined. Make sure the cornstarch is fully dissolved to avoid lumps.
  4. Sauté the Aromatics: Heat vegetable oil in a large wok or skillet over high heat. Add minced garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  5. Cook the Beef: Add the marinated beef to the wok and stir-fry until browned and cooked through, about 3-5 minutes. Remove the beef from the wok and set aside.
  6. Combine and Simmer: Pour the sauce into the wok and bring it to a simmer over medium heat. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes.
  7. Add Noodles and Beef: Add the cooked noodles and beef back into the wok with the sauce. Toss everything together to coat the noodles and beef evenly with the sticky sauce.
  8. Serve: Serve immediately, garnished with sesame seeds and chopped green onions. Add sliced red chili for a spicy kick, if desired.

Notes

For best results, slice the beef as thinly as possible against the grain. If you don't have Shaoxing wine, dry sherry makes a good substitute. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet, adding a splash of water or broth if needed. For a spicier dish, add more red chili or a pinch of red pepper flakes.