Description
This Sticky Beef Noodles recipe is a quick, flavorful, and satisfying dish featuring tender sirloin steak, crisp vegetables, and a sticky, tangy sauce that perfectly coats chewy egg noodles. Ready in just 30 minutes, it’s ideal for a delicious weeknight dinner that combines a balance of savory, sweet, and spicy flavors with fresh garnishes for an extra kick.
Ingredients
Scale
Beef Marinade
- 14 oz (400 g) sirloin steak, thinly sliced
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 7 oz (200 g) broccoli florets
- 3 cloves garlic, minced
- 2 tsp ginger, minced
- 4 spring onions, cut into 2 cm pieces (plus more for garnish)
- 1–2 red chilies, finely chopped (plus more for garnish)
Sauce & Seasoning
- 6 tbsp lime juice
- 6 tbsp dark soy sauce
- 6 tbsp sugar
- Vegetable oil, 2 tbsp
- Chili flakes, chopped chilies, and extra spring onions for garnish
Noodles
- Egg noodles, quantity per package instructions (generally around 7 oz or 200 g)
Instructions
- Marinate the Beef: In a bowl, toss the thinly sliced sirloin steak with cornstarch, salt, and black pepper until evenly coated. Set aside to allow the marinade to settle and prepare to help tenderize the beef.
- Cook the Beef: Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the pan and set aside to keep warm.
- Stir-Fry Vegetables and Aromatics: In the same pan, add the sliced red bell pepper, broccoli florets, minced garlic, and minced ginger. Stir-fry for 2-3 minutes until the vegetables are tender-crisp, retaining a slight crunch and vibrant color.
- Prepare the Sauce: In a bowl, mix together lime juice, dark soy sauce, sugar, and finely chopped red chilies. Pour this sauce mixture into the pan with the vegetables and simmer for 2-3 minutes until the sauce slightly thickens and coats the ingredients.
- Cook the Noodles: While the sauce simmers, cook the egg noodles according to the package instructions until al dente. Drain thoroughly to avoid excess water diluting the sauce.
- Combine All Ingredients: Return the cooked beef to the pan, add the drained noodles and spring onions. Toss everything together thoroughly to ensure the noodles, beef, and vegetables are evenly coated with the sticky sauce and heated through.
- Serve and Garnish: Plate the sticky beef noodles and garnish liberally with chili flakes, extra chopped red chilies, and spring onions for added color, flavor, and heat. Serve immediately for best taste and texture.
Notes
- Use high heat for stir-frying to ensure quick cooking and to keep the beef tender.
- Adjust the amount of red chilies and chili flakes according to your spice preference.
- Dark soy sauce adds depth and color; if unavailable, use regular soy sauce but expect a lighter color.
- Make sure to drain the noodles well to avoid a watery sauce.
- For a gluten-free version, substitute soy sauce with tamari and ensure noodles are rice or gluten-free noodles.
- Leftovers can be reheated in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
