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Sticky Beef Noodles – A Sweet, Savory, Weeknight Favorite

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Sticky Beef Noodles combine tender, seared beef with chewy noodles and a glossy soy-based sauce for a quick, flavorful weeknight stir-fry.

Ingredients

Scale

  • 1 lb flank steak, thinly sliced

  • 2 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 2 tbsp brown sugar or honey

  • 1 tbsp rice vinegar

  • 2 garlic cloves, minced

  • 1 tsp fresh ginger, grated

  • 2 tsp cornstarch

  • 1 tbsp sesame oil

  • 8 oz egg noodles or udon noodles

  • 1 red bell pepper, sliced

  • 1 carrot, julienned

  • 1 cup snow peas

  • 2 tbsp neutral oil (e.g., canola or peanut)

  • 2 green onions, chopped

  • 1 tsp sesame seeds (optional)

  • Pinch of chili flakes (optional)

Instructions

  • Slice beef thinly and marinate with 1 tbsp soy sauce, 1 tbsp brown sugar, garlic, ginger, and 1 tsp cornstarch for 15 minutes.

  • Cook noodles according to package instructions, drain, and set aside.

  • In a bowl, whisk remaining soy sauces, brown sugar, vinegar, 1 tsp cornstarch, and 2 tbsp water.

  • Heat oil in a wok over high heat. Sear beef in batches for 1–2 minutes per side. Remove and set aside.

  • Stir-fry vegetables for 2–3 minutes.

  • Add noodles and beef to the pan. Pour in the sauce. Toss until evenly coated and sticky.

  • Drizzle with sesame oil and garnish with green onions and sesame seeds.

Notes

Add chili for heat, swap in rice noodles for gluten-free, or use tofu for a plant-based version. Store leftovers in fridge for up to 3 days.

Find it online: https://bitetrovu.com/sticky-beef-noodles-a-sweet-savory-weeknight-favorite/