Description

Sticky Beef Noodles are a quick and flavorful dish that combines crispy beef, tender noodles, and vibrant vegetables in a glossy, sweet, and spicy sauce. Perfect for weeknight dinners or impressing guests, this dish is a winner every time.

Ingredients

For the Beef:

14 ounces (400 grams) sirloin steak, sliced thinly

2 tablespoons cornstarch

¼ teaspoon salt

¼ teaspoon black pepper

For Stir-Frying:

2 tablespoons vegetable oil

1 red bell pepper, sliced

7 ounces (200 grams) broccoli florets

3 cloves garlic, minced

2 teaspoons ginger, minced

For the Sauce:

6 tablespoons lime juice

6 tablespoons dark soy sauce

6 tablespoons sugar

1–2 red chilies, finely chopped (plus more for garnish)

For the Noodles & Garnish:

14 ounces (400 grams) fresh egg noodles

4 spring onions, cut into 2 cm pieces (plus more for garnish)

Chili flakes, chopped chilies, and extra spring onions for garnish

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Instructions

Toss the thinly sliced sirloin steak with cornstarch, salt, and black pepper until evenly coated.
Heat vegetable oil in a wok or large skillet over high heat. Add the coated beef in a single layer and sear for 3-4 minutes, turning as needed, until golden and crispy. Remove the beef from the pan and set aside.
In the same pan, stir-fry the red bell pepper, broccoli florets, garlic, and ginger for 2-3 minutes until tender and fragrant.
In a small bowl, combine lime juice, dark soy sauce, sugar, and chopped chilies. Add this sauce to the pan and bring to a boil. Let it simmer for 2-3 minutes until the sauce thickens slightly and becomes glossy.
Boil the fresh egg noodles according to the package instructions until tender, then drain well and set aside.
Add the crispy beef, drained noodles, and spring onion pieces into the pan with the sauce and vegetables. Toss to combine and heat for 1-2 minutes to blend the flavors.
Garnish with chili flakes, chopped chilies, and extra spring onions before serving.

Notes

For a vegetarian version, substitute the beef with tofu or tempeh.
For more spice, increase the amount of chilies or add chili flakes to the sauce.
You can use dried noodles instead of fresh egg noodles—just cook them as per the package instructions.
If you don’t have dark soy sauce, use regular soy sauce mixed with a bit of molasses or honey for a similar effect.
Double the recipe to serve more people or for leftovers.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 12g
Sodium: 1200mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 26g
Cholesterol: 45mg