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To make Sticky Beef Noodles, gather the following ingredients: - 300g beef steak (sirloin or flank), thinly sliced - 250g egg noodles (or your choice of noodles) - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon hoisin sauce - 1 tablespoon brown sugar - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon ginger, grated - 1 red bell pepper, sliced - 1 cup sugar snap peas - 2 green onions, chopped - Sesame seeds for garnish You can add your favorite vegetables or proteins to this dish. Try: - Broccoli or bok choy for extra greens - Chicken or tofu for a different protein option - Fresh herbs like cilantro for a fresh taste - Chili flakes to add a kick of heat Each ingredient adds flavor and health benefits. Here are some highlights: - Beef: A good source of protein and iron, which helps build muscle. - Egg noodles: Provide carbohydrates for energy and are quick to cook. - Garlic: Known for its immune-boosting properties and heart health benefits. - Red bell pepper: Packed with vitamin C and antioxidants, good for skin health. - Sugar snap peas: Low in calories, high in fiber, and support digestion. - Ginger: Aids digestion and has anti-inflammatory properties. Using fresh ingredients not only boosts flavor but also adds nutrition to your meal. {{ingredient_image_1}} To make Sticky Beef Noodles, start with the egg noodles. Cook them as the package says. When they are soft, drain and rinse them in cold water. This stops the cooking. Set the noodles aside. Next, mix your sticky sauce. In a bowl, combine soy sauce, oyster sauce, hoisin sauce, brown sugar, and sesame oil. Stir well to blend. Now, heat oil in a large skillet or wok on medium-high heat. Add minced garlic and grated ginger. Sauté for 30 seconds until you smell the aroma. Add the thinly sliced beef to the skillet. Stir-fry it for about 2-3 minutes. The beef should brown but not fully cook. Then, toss in the sliced red bell pepper and sugar snap peas. Stir-fry both veggies for about 2 minutes. They should be tender-crisp, bright, and colorful. Pour the sticky sauce over the beef and veggies. Stir to coat everything well. Let it simmer for about 2 minutes. This thickens the sauce and makes it sticky. Finally, add the cooked noodles into the skillet. Toss them with the beef and sauce until all ingredients mix well. Heat everything through. Serve hot, and top each bowl with chopped green onions and sesame seeds for extra flavor. To keep the beef tender, slice it thinly against the grain. This helps break down tough muscle fibers. Marinate the beef in the sticky sauce for 15 minutes before cooking. This adds flavor and helps tenderize the meat. Make sure not to overcook the beef in the skillet. Remove it while it still has some pink inside; it will continue cooking as you add it to the noodles. To get the best noodle texture, watch the cooking time. Follow the package instructions closely. Once cooked, rinse the noodles in cold water. This stops cooking and keeps them from getting mushy. When you add them to the skillet, toss them gently with the sauce. This helps coat each noodle without breaking them apart. Making Sticky Beef Noodles can be simple, but some mistakes can happen. Here are key points to keep in mind: - Overcooking the beef: Cook the beef for just 2-3 minutes. This keeps it tender. - Not rinsing noodles: Always rinse your noodles after cooking. This stops them from sticking. - Skipping the sauce mix: Combine the sauces well before adding them to the pan. It ensures even flavor. - Using too much heat: Medium-high heat is best. Too high can burn garlic and ginger. - Ignoring the veggies: Add them at the right time. You want them tender but still crisp. Using the right tools makes cooking easier and more fun. Here’s what I recommend: - Large skillet or wok: This allows you to stir-fry evenly. - Sharp knife: Makes slicing beef and veggies quick and safe. - Cutting board: A stable surface is key for cutting. - Measuring spoons: Use these for accurate sauce measurements. - Tongs or spatula: Helps in tossing the noodles with beef and sauce. Sticky Beef Noodles taste great on their own, but you can make meals even better. Here are some ideas: - Serve with a side salad: A fresh salad adds crunch and balances the rich flavors. - Pair with spring rolls: They add a nice texture and complement the dish. - Top with fresh herbs: Adding cilantro or basil can brighten the dish. - Serve with chili sauce: A little heat can enhance the flavor for spice lovers. - Enjoy with a cold drink: I recommend iced tea or lemonade to cool down the meal. Pro Tips Slice Against the Grain: When slicing beef, always cut against the grain for a more tender bite. This helps break down the muscle fibers and results in a more enjoyable texture. Prep Ahead: To save time, you can marinate the beef in the sticky sauce for at least 30 minutes before cooking. This enhances flavor and tenderness. Vegetable Variations: Feel free to swap in your favorite vegetables. Broccoli, carrots, or bok choy are great alternatives that add color and nutrition. Adjust the Sweetness: If you prefer a sweeter sauce, increase the amount of brown sugar. Conversely, for a saltier flavor, add a bit more soy sauce. {{image_2}} You can change the beef in this recipe. Use chicken, tofu, or even shrimp. If you pick chicken, use boneless thighs or breasts. Cut them into thin slices. For tofu, grab firm tofu and press it to remove extra water. Then, slice it into cubes. Cook the protein just like the beef. You can mix in many veggies for a fresh twist. Try broccoli, carrots, or bok choy. These add crunch and color. You can also use mushrooms or zucchini. Just chop them into bite-sized pieces. The key is to stir-fry them until they are tender but still bright. Want some heat? Add red pepper flakes or sliced chili peppers. You can stir them in with the garlic and ginger for a spicy kick. If you prefer mild flavors, skip the spicy extras. The dish is still full of taste with just the sauces. You can also serve chili sauce on the side for those who want it spicy. To store leftover Sticky Beef Noodles, place them in an airtight container. Make sure to cool the noodles to room temperature first. You can keep them in the fridge for up to three days. If you want to save them longer, freezing is a good option. When reheating, I suggest using a skillet. Heat it on medium with a splash of water or oil. Add the noodles and cover the skillet. This helps steam the noodles, keeping them moist. Stir occasionally until they are hot. If you use a microwave, place noodles in a bowl and cover it. Heat in short bursts, stirring in between. If you want to freeze your Sticky Beef Noodles, divide them into portions. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. The best noodles for Sticky Beef Noodles are egg noodles. They have a nice chewy texture. You can also use rice noodles or udon noodles. Each type brings its own flavor. Choose what you enjoy best! Yes, you can make Sticky Beef Noodles ahead of time. Cook the noodles and beef separately. Store them in airtight containers. When you want to eat, just reheat them. Add a little water or sauce to help with moisture. This way, your meal stays tasty. Sticky Beef Noodles come from Asian cuisine. Many people think they started in China. Different regions have their own versions. Chefs use local ingredients and flavors. This dish blends savory sauces with tender beef and fresh veggies. It’s loved worldwide for its rich taste. In this blog post, we explored how to make Sticky Beef Noodles. We covered the full list of ingredients, tasty variations, and helpful cooking tips. Remember to pay attention to the texture of the noodles and the tenderness of the beef. Avoid common mistakes for the best results. This dish is not only flavorful but also allows for many personal twists. Enjoy your cooking journey, and don't hesitate to try new combinations that fit your taste!

Sticky Beef Noodles

A delicious and savory dish featuring tender beef and noodles coated in a sticky sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 500 kcal

Ingredients
  

  • 300 g beef steak (sirloin or flank), thinly sliced
  • 250 g egg noodles (or your choice of noodles)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 unit red bell pepper, sliced
  • 1 cup sugar snap peas
  • 2 unit green onions, chopped
  • to taste unit sesame seeds for garnish

Instructions
 

  • Begin by cooking the egg noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
  • In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, brown sugar, and sesame oil. This will be your sticky sauce.
  • In a large skillet or wok, heat a drizzle of oil over medium-high heat. Add the minced garlic and grated ginger, sautéing until fragrant for about 30 seconds.
  • Toss in the sliced beef and stir-fry for 2-3 minutes until browned but not fully cooked through.
  • Add the sliced red bell pepper and sugar snap peas to the skillet. Stir-fry for another 2 minutes until the vegetables are tender-crisp.
  • Pour the sticky sauce over the beef and veggies, stirring to combine thoroughly. Let it simmer for about 2 minutes, allowing the sauce to thicken and coat the ingredients.
  • Finally, add the cooked noodles into the skillet, tossing them with the beef and sauce until evenly mixed and heated through.
  • Remove from heat and serve hot, garnishing each portion with chopped green onions and a sprinkle of sesame seeds for added flavor and crunch.

Notes

Feel free to substitute the vegetables with your favorites.
Keyword beef, noodles, sticky sauce