Sticky Beef Noodles
Sticky Beef Noodles are a delicious and comforting meal featuring tender beef, vibrant vegetables, and perfectly cooked egg noodles in a sweet and savory sauce, all ready in under 30 minutes.
Ingrédients
Noodles and Base
- 8 oz egg noodles Cook according to package instructions.
- 1 lb beef sirloin, thinly sliced For best results, slice against the grain.
Sauce and Seasoning
- 2 tbsp soy sauce Use tamari for a gluten-free version.
- 2 tbsp oyster sauce Can be substituted with soy and hoisin sauce.
- 1 tbsp brown sugar Substitute with honey or maple syrup if desired.
- 1 tbsp cornstarch Use to marinate the beef.
- 2 tbsp vegetable oil For cooking the beef.
- 3 cloves garlic, minced Enhances flavor profile.
Vegetables
- 1 cup broccoli florets Fresh or frozen can be used.
- 1 medium bell pepper, sliced Any color bell pepper is suitable.
- 2 stalks green onions, chopped For garnishing.
Garnish
- Sesame seeds Optional garnish.
Instructions
Preparation
- Gather all your ingredients and prep your workspace.
- Cook the egg noodles according to package instructions, then drain and set aside.
- Thinly slice the sirloin and chop the veggies.
Marinate the Beef
- In a bowl, combine the beef slices, soy sauce, oyster sauce, brown sugar, and cornstarch.
- Mix well to ensure the beef is evenly coated.
Cook the Beef
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated beef in a single layer and cook for about 3-4 minutes until browned.
Add Garlic and Vegetables
- Once the beef is browned, add the minced garlic and sauté for 30 seconds until fragrant.
- Add the sliced bell pepper and broccoli; cook for another 2-3 minutes until tender yet crisp.
Combine with Noodles
- Add the cooked egg noodles to the skillet and toss everything together to coat well.
- Adjust with a splash of water or an extra teaspoon of soy sauce if needed.
Serve
- Remove from heat, garnish with chopped green onions and sesame seeds, and serve immediately.
Notes
To store leftovers, keep in an airtight container in the refrigerator for up to 3-4 days. It can be frozen for up to 2 months. Thaw and reheat gently with added moisture.