Sticky Beef Noodles
Sticky Beef Noodles are an irresistible combination of tender beef, flavorful sauce, and chewy noodles, all tossed together for a satisfying meal that comes together in a flash. This dish is perfect for busy weeknights or entertaining guests.
Equipment
- 1 large pot
- 1 skillet or wok
- 1 measuring cups
- 1 measuring spoons
- 1 tongs or wooden spoon
- 1 cutting board
- 4 serving bowls
Ingredients
- 8 oz rice noodles
- 1 lb beef sirloin, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 unit red bell pepper, sliced
- 1 cup broccoli florets
- 3 unit green onions, chopped For garnish
- 1 unit sesame seeds, for garnish optional
Instructions
- Cook the rice noodles according to package instructions until al dente. Drain and set aside.
- In a small bowl, mix together soy sauce, hoisin sauce, oyster sauce, and brown sugar to create the sauce. Set aside.
- Heat vegetable oil in a skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
- Add the sliced beef to the skillet and stir-fry for about 3-5 minutes, until browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add the sliced red bell pepper and broccoli florets. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Return the beef to the skillet and pour the prepared sauce over the mixture. Toss to coat all ingredients evenly and cook for an additional 2-3 minutes.
- Add the cooked noodles to the skillet and gently toss everything together until heated through and well combined.
- Serve immediately, garnished with chopped green onions and sesame seeds if desired.
Notes
For an extra kick, add sliced chili peppers or a dash of chili sauce to the dish. You can substitute the beef with chicken or tofu for a different protein option. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat before serving.